3-Pepper Sausage Cornbread Dressing



For the cornbread

  •   Kosher salt and freshly ground black pepper, to taste
  • 4 Cups  all-purpose flour
  • 1 1/2 Cup  sugar
  • 1 Teaspoon  salt
  • 2 Tablespoons  baking powder
  • large eggs
  • 3 Cups  milk
  • 2 1/2 Tablespoons  vegetable oil
  • One  10-ounce package frozen organic corn kernels
  • 8 Tablespoons  unsalted butter, melted

For the stuffing

  • 2 Tablespoons  extra-virgin olive oil
  • medium yellow onion, peeled and diced
  • 1 1/2 Pound  andouille sausage, or fresh chorizo or hot Italian sausage
  • red or orange bell peppers, cored, seeded, and diced
  • poblano or Anaheim peppers, seeded and diced
  • serrano or jalapeño peppers, seeded and diced
  • stalks celery, diced
  • 2 Tablespoons  roughly chopped cilantro
  • 2 Cups  chicken stock
  •   Loaf cornbread, cut into cubes

Here is a recipe I adapted from the cooking of Kurt Gardner, a New York theater man of great culinary passions who has been contributing the dish to our home for years, usually in proportions large enough to feed boroughs. Rare is the month where there is not a frozen bag of this stuff in our freezer, ready to be deployed.


For the cornbread

Preheat oven to 350 degrees. Lightly oil a 9-inch cast-iron skillet or a 12-by-8-by-2-inch pan, and place it in the oven to heat.

In a large bowl, sift together the flour, cornmeal, sugar, salt, and baking powder. In a separate bowl, whisk together the eggs, milk, and oil. Pour the wet ingredients over the dry ingredients, add the corn, and stir until just combined. Add the butter and stir once or twice to incorporate.

Remove the hot skillet or pan from the oven, pour batter into it, and give the whole number a smack on the counter to settle it. Put pan in oven to cook until mixture is brown on top and a sharp knife inserted into its center comes out clean, approximately 1 hour. Cornbread can, indeed should, be made ahead of time. If it is slightly stale at the start of the process, so much the better — the dried cornbread leads to a fluffier dressing.

For the stuffing

Preheat oven to 375 degrees.

Heat olive oil in large flat-bottomed sauté pan over medium-high heat. Add sausage and sauté until browned, approximately 10 minutes. Remove to a large bowl and set aside.

Add onion to the pan and reduce heat to medium, then sauté until onion begins to turn clear and soften, approximately 5 minutes. Add celery and peppers and continue cooking until peppers begin to soften, approximately 10 minutes.

Pour vegetable mixture into bowl with sausage, add chopped cilantro, salt and pepper to taste, and toss to mix.

Return pan to heat and deglaze with a splash of chicken stock, then scrape contents into bowl with sausage and vegetable mixture.

Pour mixture into a large roasting pan and add cubed cornbread, mixing by hand. Add chicken stock to moisten, cover with aluminum foil, and place in oven for 30-35 minutes, or until it is soft and the flavors well incorporated. If you desire a crunchy top, remove foil for final 10 minutes of cooking. Dressing can be made ahead of time and reheated when needed. If dry upon reheating, add additional chicken stock.



Reprinted with permission from Thanksgiving: How to Cook It Well by Sam Sifton and Sarah Rutherford, copyright © 2012. Published by Random House, a division of Random House, Inc.


Calories per serving:

998 calories

Dietary restrictions:

Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 408g 628%
  • Carbs 869g 290%
  • Saturated 154g 768%
  • Fiber 31g 126%
  • Trans 4g
  • Sugars 377g
  • Monounsaturated 169g
  • Polyunsaturated 49g
  • Protein 211g 423%
  • Cholesterol 1,470mg 490%
  • Sodium 12,079mg 503%
  • Calcium 3,270mg 327%
  • Magnesium 475mg 119%
  • Potassium 5,531mg 158%
  • Iron 40mg 225%
  • Zinc 21mg 139%
  • Phosphorus 5,700mg 814%
  • Vitamin A 2,034µg 226%
  • Vitamin C 552mg 920%
  • Thiamin (B1) 6mg 423%
  • Riboflavin (B2) 6mg 374%
  • Niacin (B3) 68mg 340%
  • Vitamin B6 4mg 194%
  • Folic Acid (B9) 1,371µg 343%
  • Vitamin B12 9µg 154%
  • Vitamin D 23µg 6%
  • Vitamin E 24mg 121%
  • Vitamin K 89µg 112%
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