Cornbread-Sausage Dressing from Dave Punch

Brent Hofacker/Adobe Stock

Turkey may get top billing but the real star of the Thanksgiving show is the stuffing – especially if it’s full of andouille sausage like this one from Dave Punch. The beloved chef-owner of Sycamore, Buttonwood and Little Big Diner transforms humble ingredients (the first one on the list is box of Jiffy corn muffin mix) into a crisp-topped, umami-packed, show-stealing side. Give it a whirl and you’ll be the hit of your (small) holiday celebration.


Servings: 6-8


  • 1 box Jiffy corn muffin mix (you’ll need 1 egg and 1/3-cup milk)
  • 10 ounces smoked spicy andouille sausage, 1/2” dice 
  • 1 tablespoon olive oil
  • 1 onion, 1/4” dice
  • 1 green bell pepper, 1/4” dice
  • 3 stalks celery, 1/4” dice
  • 1 garlic clove, minced
  • 2 ½ cups chicken stock 
  • 1 bunch scallions, sliced
  • 2 eggs
  • 3 tablespoons unsalted butter


  1. Make the Jiffy corn muffins in an 8” square pan according to box directions. Let cool. Cut into 1/2 croutons and dry out in a 325*F oven (about 10 minutes).
  2. In a large pot, heat olive oil and add andouille sausage. Sear on high heat until good’n’brown on all sides. Using a slotted spoon, remove sausage from pan.
  3. Add onions, bell peppers, celery and garlic. Turn heat down to medium and cook until onions are translucent and have lost their raw crunch (about 20 minutes).
  4. Add sausage and chicken stock back to the pot, and bring to a simmer. Remove from heat.
  5. In a large bowl, whisk eggs and scallions together. Combine all other ingredients and gently fold together. Don’t overmix…cornbread is crumbly!
  6. Put the “Dressing” into a buttered casserole dish.
  7. Top with more little bits of butter and bake for 30-40 minutes until golden brown and delicious! Bon appétit!

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