Monday, November 24, 2014

Cornbread Sage Dressing with Gravy

A classic cornbread dressing made with day old cornbread, traditional sauteed vegetables and seasoned with sage.

Cornbread Sage Dressing with Gravy

Wow y'all! I cannot believe Thanksgiving is just days away now. Where does the time go? Before we know it, Christmas will be here, speaking of which... I put my tree up and started decorating this weekend, which is the earliest ever for me. There were a few reasons for starting a little early this year, and none of them have to do with blogging.

First, well... we moved this year and I wanted to make sure my tree would fit in the new house! I bought one of those Bethlehem Lights LED instant-power trees (LOVE!) a couple of Christmases ago, and while it fit fine in the family room where I had a cathedral ceiling, I wasn't sure how it would fit in the new house that has standard height ceilings.

It fit, yay!
Although the tree bag was one of the earlier things we brought to the new house and we were pretty careful with it, I also wanted to make sure the tree was still in good working condition after the move. It was!

Then there's the cats. If you happen to be owned by any cats, you already know that when anything "new"" shows up in your house, it must be investigated. In order to not have every single ornament batted to the ground, I have to put my tree up a little at a time so that they get used to it - tree first for a day or three, precious and breakable ornaments at the top next, and last, the unbreakable ones at the bottom.

Once you get started though, it's just a few steps away from the holiday door wreath, the Elf on the Shelf, candles in the windows and the animated Santa on the floor and all bets are off after that, because I am now officially in the mood to decorate!


Major retailers had Christmas out before Halloween this year anyway, and besides, in case you hadn't noticed, the tradition of decorating on or after Thanksgiving seems to be moving up a bit thanks to our crazy, busy lives these days.

So, the holidays are upon us y'all! I'm gonna slip in one quick recipe for a delicious cornbread sage dressing before I kick back to enjoy my own Thanksgiving holiday. I still have much work to do on the cookbook (yes, I have a cookbook finally - look for it in the spring of 2015!), the grandkids are on Thanksgiving break and their parents are home with them, so Paw Paw and I have no children this week. Seems odd actually and The Cajun and I already miss them!

I've already established my position on the silliness of the whole dressing versus stuffing argument, so I won't reiterate that here. This version is a straight-up cornbread dressing with no bread and that's a little heavier in sage than my usual dressing. I know some folks that put a ton of sage in their dressing, and while I like a taste of sage, I don't like when it's too overpowering.

I'm skirting on the edge of it here to be honest, but I used rubbed sage, which is fluffy, so it's really not that dramatic. Do not substitute ground sage though or it will be too strong! I also wanted a little bit of pork flavor too, but didn't have any thawed sausage on hand when I decided to make this, but I always have bacon, so I started off with a bit of bacon before sauteing my veggies down.


I wrote this recipe for 4 to 6 servings using an 11 x 7 inch, 2-1/2 quart pan and went ahead and made a simple gravy since I actually wrote this for "any day" cooking. It's a nice, moist dressing that stands on its own and really needs no gravy, but I happen to like a little bit of gravy on mine. Double this recipe if you're wanting to give it a run for Thanksgiving. As always, full recipe text with measurements and instructions are further down the page. Just scroll past the step-by-step, picture tutorial. Here's how to make it.

Preheat oven to 350 degrees F. Butter an 11 x 7 inch or a shallow 2 to 2-1/2 quart baking pan; set aside. In a large skillet cook the sausage or bacon just until fat has been rendered. Add the butter to the drippings in the skillet - yes it's a full stick added to fat, don't cry - and melt, adding the onion, bell pepper and celery.


Saute until tender, about 4 minutes. Remove from heat and set aside to cool slightly. Add the crumbled cornbread, parsley, sage, poultry seasoning and salt and pepper; toss.


Whisk together the cream soup - yes, cream soup. Southerners love the stuff so again, no crying - just add it and the broth with the eggs, beat and pour over the dressing, tossing to coat.


Dressing should be the consistency of a cooked oatmeal. Pour into prepared baking pan.


Bake, uncovered, at 350 degrees F for about 35 to 40 minutes or until cooked through in the center and golden brown on top. Pass it under the broiler very briefly if you want some crunch to the top.


For more of my favorite holiday recipes, visit my page on Pinterest!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!





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Recipe: Cornbread Sage Dressing with Gravy

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 40 min | Yield: About 4 to 6 servings
Ingredients
  • 1 recipe of cooked cornbread, staled overnight and crumbled (for 6 cups crumbled)
  • 1/4 pound of raw sausage or 4 slices bacon, chopped
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup of chopped onion
  • 1 cup of chopped bell pepper
  • 1 rib of celery, with leaves, chopped
  • 1/2 tablespoon of dried parsley
  • 1-1/2 tablespoons rubbed sage
  • 1/2 teaspoon of poultry seasoning
  • 1 teaspoon of kosher salt
  • 1/4 teaspoon of freshly cracked black pepper
  • 1 (10.75 ounce) can of condensed cream of chicken soup
  • 2 cups chicken or turkey broth or stock
  • 2 large eggs
For the Gravy:
  • 1/2 cup of fat (bacon drippings, canola oil, butter, or a combination)
  • 1/2 cup of all-purpose flour
  • 3 cups (more or less) of room temperature turkey or chicken stock/broth
  • Kosher salt and freshly cracked black pepper, to taste
Instructions

Preheat oven to 350 degrees F. Butter an 11 x 7 inch or a shallow 2 to 2-1/2 quart baking pan; set aside. In a large skillet cook the sausage or bacon just until fat has been rendered. Add the butter to the drippings in the skillet and melt; add the onion, bell pepper and celery and saute until tender, about 4 minutes. Remove from heat and set aside to cool slightly. Add the crumbled cornbread, parsley, sage, poultry seasoning and salt and pepper; toss. Whisk together the cream soup, broth and eggs and pour over the dressing, tossing to coat. Dressing should be the consistency of a cooked oatmeal.

Turn out into prepared pan and bake, uncovered, at 350 degrees F for about 35 to 40 minutes or until cooked through in the center and golden brown on top.

For the Gravy: Heat fat in a heavy skillet over medium high heat. Sprinkle in the flour a little at a time with one hand, while stirring briskly and constantly with the other hand, until all flour is incorporated and lumps disbursed. Reduce heat and cook for 5 minutes, stirring constantly and moving the flour mixture all around, including from the outside edges. Add broth slowly, stirring briskly and constantly until it is blended in well. Season.

Cook's Notes: Pass it under the broiler after baking very briefly if you want some crunch to the top. Double recipe for the holidays.

Source: http://deepsouthdish.com

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©Deep South Dish
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Posted by on January 1, 2014
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