i love experimenting with ingredients to create a flavorful update to an already delicious recipe . This is a winning combination. I kept it simple using store bought cornbread along with sausage meat because dressing really does taste good with sausage meat. It’s a big Thanksgiving tradition in my family. I added to this many of my favorite flavors of the season, dried cranberries, walnuts, fresh rosemary and of course sage. The result is a great side to any holiday feast!
From by the bay , wishing you flavorful dressing food memories!
Cornbread, Sausage and Walnut Dressing
8 cups stale cornbread, cut into 1/2” cubes and toasted
1 1/2 pound spicy sausage meat, remove casings
4 tablespoons unsalted butter
2 large celery stalks, chopped
1 large Vidalia onion, chopped
2 cloves garlic minced
1/2 cup chopped walnuts
1 cup dried cranberries
2 teaspoons fresh rosemary, minced
1 tablespoon fresh sage, chopped
1/8 teaspoon dried rubbed sage
1 teaspoon fine sea salt
2 to 3 cups low sodium chicken stock
1/2 teaspoon fresh ground black pepper
To make dressing place a large skillet on medium heat and cook sausage, crumbling the meat with a fork until fully cooked, about 10 minutes. Remove meat with a slotted spoon and place into a large mixing bowl. Add butter to the same skillet, melt butter and then add the celery and onion. Saute ingredients together until softened about 10 minutes. Add garlic and saute another minute. Add the walnuts and herbs cook another 1 to 2 minutes. Remove from heat and add to the bowl with the cooked sausage meat. Add the bread cubes, cranberries and 2 cups chicken stock to the bowl. Mix the ingredients together and season with salt and pepper. If the dressing is dry add more stock. The dressing can be made up to this point one day in advance and refrigerate until ready to bake. Remove from refrigerator and allow to come to room temperature. Place dressing into a lightly buttered baking dish. Bake in a 350 oven for 30 minutes. Remove from oven and serve warm.
Looking for the perfect turkey recipe? Here is one you will love, after years of using wet brines for my turkey preparation, I have shifted to dry brine with outstanding results. Why a dry brine? Well the taste is great which is the most important reason but besides that the brining time is faster, storing the turkey is easier and it requires a lot less effort. Let’s be honest, if you are preparing a Thanksgiving meal, you need to find ways to make it all easier. Give yourself a break or just try a different approach this holiday and enjoy !
From by the bay, wishing you tasty dry brine turkey food memories!
All Spice Dry Brine Turkey
1 12- to 16-pound turkey, preferably a heritage or pasture raised bird
1 recipe of all spice dry brine ( recipe follows below)
8 fresh bay leaves
2 small oranges, halved
½ cup unsalted butter, softened
2 cups chicken or turkey stock
One day before serving, rinse turkey and pat dry. Rub dry brine all over with turkey including under skin where possible and rubbing some into cavities. Use about 1 tablespoon per 4 pounds of bird. Wrap bird in a large plastic bag and place in refrigerator. A couple of hours before cooking, remove turkey from bag and pat dry. (There is no need to rinse it first.) Place in roasting pan and allow to come to room temperature. Heat oven to 450 degrees. Truss legs with kitchen twine. Put oranges and bay leaves in neck opening and tuck neck skin under bird. Rub butter under breast skin and onto thigh meat. Roast for 30 minutes. Remove turkey from oven, reduce heat to 350 degrees and cover breast of bird and wing tips with foil. Add 1 1/2 cups chicken or turkey stock to bottom of roasting pan and roast bird for another two hours, depending on size; figure 12 minutes a pound for an unstuffed bird. Remove foil in last half-hour so breast browns. When turkey has roasted for 2 hours, begin to test for doneness by inserting a meat thermometer (digital is best) into two places in thigh, making sure not to touch bone. It should be at about 160 degrees. When roasting is done, tip turkey so interior juices run back into pan. Remove turkey to a separate baking sheet or serving platter, cover with foil and then a damp kitchen towel and allow to rest for at least 30 minutes. Pour fat and drippings from pan into a measuring cup. Deglaze pan with 1/2 cup chicken of turkey stock and pour that into same measuring cup. Fat and drippings can then be used to make gravy.
Allspice Dry Brine for Turkey
Ingredients for Dry Brine
1/2 cup fine sea salt
1/2 cup light brown sugar
2 teaspoons fresh ground black pepper
1 teaspoon ground allspice
1 teaspoon fresh orange zest
1/4 teaspoon ground cloves
Directions for Dry Brine
In a medium bowl combine well all ingredients. Store in an air tight container until ready to use.