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.
- 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
- 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).
- 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.
- 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).
- Add sausage and chicken stock back to the pot, and bring to a simmer. Remove from heat.
- In a large bowl, whisk eggs and scallions together. Combine all other ingredients and gently fold together. Don’t overmix…cornbread is crumbly!
- Put the “Dressing” into a buttered casserole dish.
- Top with more little bits of butter and bake for 30-40 minutes until golden brown and delicious! Bon appétit!