Cornbread Sage Dressing with Gravy & Southern Skillet Cornbread

Dressing

 

1 recipe of baked cornbread ,leave  out overnight and crumbled (for 6 cups crumbled)

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

1-1/2 tablespoons rubbed sage

1/2 teaspoon of poultry seasoning

1 teaspoon of  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

4 large eggs,raw

2 eggs boiled

 

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

 

Southern Skillet Cornbread

Cook time: 20 min |

Yield: About 8 servings

 

1/4 cup of oil, shortening or bacon fat

1-1/2 cups of all purpose yellow cornmeal

1/2 cup of all purpose flour

1 teaspoon of baking soda

1 teaspoon of baking powder

1 teaspoon of salt

2 cups of buttermilk, more or less

2  egg, lightly beaten

 

Preheat oven to 450 degrees F. Add the fat to a well seasoned 10-inch cast iron skillet and place the skillet into the oven to melt the fat and heat the skillet. In a bowl, whisk together the cornmeal, flour, baking soda, baking powder and salt. Using mitts, carefully remove the skillet from the oven and swirl the hot fat around to coat the entire skillet.

Pour the fat from the skillet into the cornmeal mixture; stir. Stir in half of the buttermilk and add the eggs; add more buttermilk as needed to make a thick but pourable batter. Depending on the grind of your cornmeal and the type of buttermilk you use, you may not need it all. Fold ingredients and don't beat the batter. Pour the cornmeal mixture into the hot skillet. Carefully place directly into the oven and bake at 450 degrees F for about 20 to 25 minutes. Remove the skillet from the oven, let rest for 5 minutes, then very carefully turn the cornbread out onto a plate or platter to preserve that nice crispy crust!