CORNMEAL BISCUIT SAUSAGE DRESSING

Cornmeal Biscuit Sausage Dressing image

Provided by Trisha Yearwood

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 1/4 cups self-rising cornmeal
1 cup all-purpose flour, plus more as needed
1 tablespoon fresh thyme leaves
2 teaspoons sugar
1 teaspoon kosher salt
6 tablespoons unsalted butter, melted
1 cup buttermilk
2 tablespoons unsalted butter
1 pound sage breakfast sausage, meat removed from casings
1/2 yellow onion, diced
2 ribs celery, diced
1/4 teaspoon kosher salt
1/4 freshly cracked black pepper
3 1/2 to 4 cups chicken broth
1 sleeve saltines, crumbled (about 2 cups)
1 tablespoon fresh thyme leaves

Steps:

For the cornmeal biscuits: Preheat the oven to 450 degrees F. Heat a 12-inch cast-iron skillet over low heat.
Whisk together the cornmeal, flour, thyme, sugar and salt in a large bowl. Pour in 5 tablespoons butter and the buttermilk and stir until just combined. Pour the remaining tablespoon butter into the hot skillet. Turn off the heat and use a teaspoon scoop or a couple of spoons to form the dough into tiny drop biscuits into the skillet-they will be touching. Bake until golden, 12 to 15 minutes.
For the dressing: Remove the skillet from the oven and transfer the biscuits to a plate. Wipe out the skillet and return it to the stove over medium-high heat. Melt 1 tablespoon butter in the skillet, then add the sausage and break it up with the back of a wooden spoon. Cook until browned and crisp, about 5 minutes. Transfer the sausage to a bowl with a slotted spoon, leaving any remaining fat in the skillet. Add the remaining tablespoon butter and let melt, then add the onion and celery to the skillet and cook until both have softened and started to brown, 3 to 4 minutes. Return the sausage to the skillet and stir in the salt and pepper. Pour about 1 cup chicken broth into the skillet and scrape up any browned bits at the bottom. Add the mini biscuits and the saltines. Pour the remaining 2 1/2 to 3 cups broth into the skillet a little at a time, stirring to coat and distribute everything evenly; it should be moist, but not wet. Sprinkle the thyme leaves over the top and transfer the skillet to the oven. Bake until the top is golden brown and the liquid has evaporated, 15 to 20 minutes.
Let rest for 5 minutes before serving. Serve hot or at room temperature.