Cornmeal Biscuit Sausage Dressing Recipes

CORNMEAL-SAGE BISCUITS WITH SAUSAGE GRAVY

Steps:

• Heat oven to 450°F. Stir 1 3/4 cups Bisquick mix, the cornmeal, 2/3 cup milk and the sage until soft dough forms; beat 30 seconds. Drop by 12 spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.
• While biscuits are baking, cook sausage in 2-quart saucepan over medium heat, stirring frequently, until no longer pink; drain. Sprinkle 1/4 cup Bisquick mix over sausage; stir in to blend. Gradually stir in 2 1/4 cups milk until well blended.
• Cook about 5 minutes, stirring frequently, until thickened. Stir in salt and pepper. Serve biscuits with sausage gravy.

CORNMEAL BISCUITS

Steps:

• Heat oven to 400 degrees. In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and sugar. Using your fingers or a pastry cutter, cut butter into flour mixture. Using a wooden spoon, stir in 3/4 cup buttermilk until the mixture holds together.
• Line a baking sheet with parchment paper. On a lightly floured work surface, roll out dough to a 1-inch thickness. Using a 2-inch-round cookie cutter or a drinking glass, cut out eight rounds, and place on prepared parchment; discard scraps of dough. Brush tops of biscuits with remaining tablespoon buttermilk. Bake until golden and puffy, about 12 minutes. If desired, spread with butter or honey. Serve warm.

SKILLET DRESSING WITH CORNBREAD AND BISCUITS

Steps:

• For the cornbread:
• Place a large cast-iron skillet in oven; preheat to 425°F. Whisk cornmeal, flour, sugar, baking powder, baking soda, salt, and pepper in a large bowl to combine. Whisk egg, buttermilk, and oil in a medium bowl to combine. Create a well in dry ingredients. Pour buttermilk mixture into well and whisk until no dry spots remain.
• Remove cast-iron skillet from oven (be careful; pan will be very hot). Add butter to pan and swirl to coat. Pour batter into pan and spread evenly. Bake cornbread until edges are golden brown and top is golden, 20-25 minutes.
• Immediately turn cornbread out onto a wire rack so bottom stays crisp. Let cool slightly, then invert onto another wire rack and let cool completely.
• Do Ahead: Cornbread can be baked 5 days ahead. Store tightly wrapped at room temperature, or freeze up to 3 months.
• For the dressing:
• Preheat oven to 375°F. Butter a large cast-iron skillet; set aside. Melt remaining 2 Tbsp. butter in a large skillet over medium heat. Add onion, celery, and a pinch of salt and cook, stirring occasionally, until vegetables are softened and just starting to take on some color, about 10 minutes.
• Meanwhile, tear cornbread into roughly 1" pieces and transfer to a large bowl. Tear biscuits into slightly smaller pieces and add to same bowl.
• Scrape vegetable mixture into bowl with bread and add sage, pepper, and remaining 2 tsp. salt. Gently toss to combine. Whisk eggs, stock, and vinegar in a medium bowl to combine. Drizzle over cornbread mixture and gently toss again to incorporate. Spoon dressing into prepared pan and bake until set and browned and crisp across the top, 45-55 minutes.
• Do Ahead: Dressing can be baked 1 day ahead. Let cool, then cover with foil and chill. Reheat in a 350°F oven, covered, until warmed through, 25-30 minutes, before serving.

CORNMEAL-SAGE BISCUITS AND SAUSAGE GRAVY

Steps:

• Preheat oven to 450 degrees F. In a large bowl stir together flour, cornmeal, baking powder, sugar, cream of tartar, salt, the 2 tablespoons green onion, and the sage. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened.
• Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2 1/2-inch round cutter; reroll scraps as necessary. Dip cutter into flour between cuts.
• Place dough rounds 1 inch apart on an ungreased baking sheet. Bake for 12 to 14 minutes or until golden. Remove biscuits from baking sheet. Cool slightly.
• To serve, split biscuits and place on serving plates. Top with Sausage Gravy. If desired, top with additional green onions.
• SAUSAGE GRAVY:.
• In a very large skillet cook bulk pork sausage and chopped onion over medium-high heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Do not drain.
• Sprinkle all-purpose flour over meat mixture; stir into the meat mixture. Cook and stir over medium heat for 1 minute. While whisking, gradually add milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season with salt and pepper. Stir in snipped fresh thyme, if desired. Makes about 5 cups.
• TO MAKE AHEAD:.
• Prepare biscuits as directed; cool completely. Place biscuits in a resealable plastic freezer bag; seal, label, and freeze for up to 2 months.
• Prepare sausage gravy as directed. Place in an airtight container; seal and chill for up to 48 hours. To serve, thaw biscuits at room temperature (allow about 2 hours). If desired, preheat oven to 350 degrees F. Place biscuits on a baking sheet. Bake for 10 minutes. In a medium saucepan reheat sausage gravy over medium-low heat for 10 to 15 minutes or until heated through. If necessary, stir in additional milk to make desired consistency.

SAUSAGE CORNBREAD DRESSING

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray.
• In a large bowl add the cornbread cubes and set aside.
• Heat a skillet on medium-high heat. Add olive oil, add the onions, celery, carrots, salt, and pepper and cook just until soft about 3-4 minutes, add garlic and cook another minute. Remove and add to the cornbread cubes.
• Add ground sausage to the skillet and cook until browned, (use a potato masher to help break up the sausage.) Drain and add to the cornbread cubes.
• Add the fresh herbs and chicken stock and mix until combined.
• Place dish on the middle oven rack. and bake 30-35 minutes. Tent with a piece of foil if it starts to get too brown

SAUSAGE AND CORNBREAD DRESSING

Steps:

• Bake cornbread according to package directions. Cool and crumble into a large bowl.
• Preheat oven to 375 degrees F (190 degrees C). Heat oil in a large skillet over medium-high heat. Cook sausage until brown and crumbly, remove from the skillet but keep the oil in the pan. Add onions, apples and celery; cook stirring occasionally until tender, about 5 minutes.
• Toss the cooked mixture and the sausage into the bowl with the crumbled cornbread. Stir in the chicken broth and melted butter. Season with parsley, sage, thyme, rosemary salt and pepper. Blend well and press into a 9x13 inch baking dish.
• Bake in the preheated oven for 35 to 45 minutes.

MOM'S SAUSAGE AND CORNBREAD DRESSING

Steps:

• Bring water to a boil in a saucepan. Add giblets and boil for 10 to 15 minutes. Remove and discard giblets, reserving water.
• Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square baking pan.
• Mix corn muffin mix, milk, egg, and shortening together in a bowl. Pour into the prepared baking pan.
• Bake in the preheated oven until golden brown, 15 to 20 minutes. Set aside to cool.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add celery, onion, and hot peppers and continue cooking 3 to 5 minutes more. Drain and discard grease. Transfer sausage mixture to a large mixing bowl.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole pan.
• Add giblet water, turkey broth, bread crumbs, cornbread, remaining eggs, sage, salt, and black pepper to the sausage mixture in the mixing bowl. Mix together well and transfer to the prepared casserole pan.
• Bake in the preheated oven until slightly brown on top with darker brown edges, about 45 minutes, checking often. Let cool 10 to 15 minutes before serving.

SAUSAGE CORNBREAD DRESSING RECIPE BY TASTY

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up into small pieces, until no longer pink, 7-8 minutes.
• Add the celery, onion, and garlic. Season with salt and cook until the vegetables are tender, about 5 minutes.
• Add the cornbread stuffing and toss to combine. Pour the boiling water and melted butter over the stuffing mix.
• Remove the pan from the heat, cover, and let sit for 5 minutes, until all of the liquid is absorbed. Fluff with a fork, then transfer to a small casserole dish.
• Turn the broiler to high.
• Broil the dressing for 1-2 minutes, until browned and crispy on top.
• Enjoy!

SAGE CORNMEAL BISCUITS

Steps:

• In a large bowl, combine the first five ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. , Turn onto a lightly floured surface. Roll to 3/4-in. thickness; cut with a floured 2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until browned. Serve warm.

SAVORY CORNBREAD AND SAUSAGE DRESSING

Steps:

• Preheat oven to 350F degrees. Spray a 9x13 casserole dish with non-stick cooking spray.
• Brown sausage in a medium skillet. Remove sausage to drain.
• Add the onion, bell pepper, and celery to the skillet. Cook over medium heat, stirring as needed to avoid burning, until softened.
• In a large bowl, stir together sausage, vegetables, cornbread, French bread, and seasonings. Stir until evenly combined.
• Add up to 2 cups of chicken stock to moisten the bread and bring the ingredients together.
• Transfer the casserole dish and distribute evenly. Bake for 30 minutes.

SAUSAGE AND CORNBREAD DRESSING

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles. Remove with a slotted spoon, reserving drippings in pot., Add onions and celery to drippings; cook and stir 6-8 minutes or until tender. Remove from heat; stir in sausage. Add cubed bread and cornbread; toss to combine., In a small bowl, whisk eggs, steak sauce, seasonings and baking powder until blended; stir into bread mixture. Stir in enough broth to reach desired moistness., Transfer to a greased 13x9-in. or 3-qt. baking dish. Bake 40-50 minutes or until lightly browned.

CORNMEAL SAGE BISQUICK BISCUITS

Steps:

• Heat oven to 450ºF.
• Stir Bisquick, cornmeal, milk, and the sage and garlic salt until soft dough forms.
• Drop by 12 spoonfuls onto parchment-lined cookie sheet.
• Bake 8 to 10 minutes or until golden brown.