Cornbread, Sausage and Pecan Gluten-Free Dressing to go with your Turkey
A rich and flavorful complement to the flavors of turkey, gravy, yams and cranberry sauce, this dressing is also excellent with ham or roast beef.
Cornbread, Sausage and Pecan Gluten-Free Dressing
Cornbread — Cook Earlier in Day:
1 tablespoon Bacon Drippings, or oil
1 cup Cornmeal, finely ground (sometimes called “corn flour”)
1 cup Cornmeal, medium ground
1/4 cup Sugar
2 teaspoons Baking Powder
3/4 teaspoon Salt
1/4 cup Vegetable Oil
2 each Eggs
1 cup 1% low-fat milk
8 ounces Pork Sausage, ground
1/2 large Onion, chopped
1 large Celery Stalk, chopped
1/2 Cup Pecans, coarsely chopped
1/8 cup Fresh Parsley, chopped
7/8 cup Chicken Broth
1/8 cup Milk
1/4 teaspoon Salt
1/8 teaspoon Pepper
1/4 teaspoon Dried Thyme
1 Dash Ground Cinnamon
-Bake the cornbread ahead of time:
Preheat oven to 425F. Put the bacon drippings in 9″ cast iron skillet or 8×8″ glass baking dish. Put pan in the oven.
Stir together the corn meal, sugar, baking powder and salt in mixing bowl. Measure milk into measuring pitcher; add oil; add eggs; then whisk until well-mixed. Pour onto dry ingredients and whisk (or use rotary beater) till just smooth. (Do not overbeat.)
When drippings in pan are hot (almost smoking!), quickly pour batter in. Bake for 20 to 25 minutes. Top should be lightly browned and firm to touch. Cool; crumble.
About an hour before dinner time:
-Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink — completely done. Remove sausage, reserving 1 tablespoon drippings in skillet. Drain sausage.
-Sauté onion and celery in hot drippings (or substitute vegetable oil, if preferred) over medium-high heat until tender. Remove vegetables with a slotted spoon.
-Combine cooked and crumbled sausage, vegetables, crumbled cornbread, and remaining ingredients in a large bowl, stirring gently until moistened. Spoon into a lightly greased baking dish.
-Bake, covered, at 350 degrees for 30 minutes or until thoroughly heated.
Prep. Time: 35 minutes total for cornbread, 25 minutes for dressing
Bake Time: 30 minutes