Sausage, Braised Greens & Cornbread Dressing | Cooking with Curtis | Winn-Dixie

By cindyandmojo

Ingredients

• 3 tablespoons unsalted butter, melted plus more softened butter to brush the pan
• 2 1/4 cups yellow cornmeal
• 3/4 cup Winn-Dixie all-purpose flour
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon kosher salt
• 3 large eggs
• 2 1/4 cups buttermilk
• 1 tablespoon canola oil
• 1 pound bulk pork sausage or sweet Italian sausages, casings removed
• 1/2 cup (1 stick) unsalted butter, plus more to coat the baking dish
• 1 large yellow onion, cut into 1∕4-inch dice (about 2 3/4 cups)
• 4 stalks celery, cut into 1/4-inch dice (about 1 1/2 cups)
• 2 bunches turnip greens, leaves only (about 8 ounces), coarsely chopped
• 6 cups reduced-sodium chicken stock, divided
• 1/2 cup chopped fresh at-leaf parsley
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon fresh thyme leaves
• 4 large eggs
• 1 teaspoon freshly ground black pepper
• 1 1/2 teaspoons kosher salt

Details

Servings 1
Adapted from winndixie.com

Preparation

Step 1

Instructions:
To make the cornbread
Preheat the oven to 425°F. Coat a 13x9x2-inch baking dish with the softened butter.
Into a large bowl, sift the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a small bowl, whisk the eggs, buttermilk, and the 3 tablespoons of melted butter to blend. Make a well in the center and stir in the buttermilk mixture until the batter is moistened.
Pour the batter into the baking dish and bake for about 25 minutes,
or until golden. Cool for about 10 minutes then remove from the baking dish and place on a cooling rack. Break the cornbread into 1 1/2-inch pieces and divide among two baking sheets. Leave uncovered at room temperature overnight to dry out.To make the dressing
Preheat the oven to 250°F. Bake the cornbread pieces again for about 30 minutes, or until they have dried out but not browned. Let cool. Arrange a rack in the center of the oven and increase the temperature to 350°F.
Meanwhile, heat a large heavy
skillet. Add the oil and sausage and cook, breaking the sausage with a wooden spoon, for about 10 minutes, or until browned. Transfer to a large bowl.
Add 1/2 cup of butter to the sausage drippings in the skillet and stir until melted. Add the onion and celery and cook, stirring often, for about 10 minutes. In batches, stir in the greens, letting each batch wilt before adding more. Stir in 1 cup of stock. Reduce the heat. Cover and braise the greens, stirring occasionally, for about 30 minutes, adding 1 cup of stock after the first 15 minutes. Stir in the herbs.
Add the greens mixture to the sausage. Gently toss the cornbread pieces into the sausage and greens.
In a small bowl, whisk the eggs, salt, pepper, and 3 cups of the stock to blend. Gently fold the egg-broth mixture into the cornbread mixture. Set aside for 15 minutes,
tossing occasionally, until the cornbread has absorbed most of the liquid. Gently fold in the remaining 1 cup of stock. The mixture will be wet.
Butter a 13x9x2-inch rectangular or oval baking dish and transfer the dressing to it, cover with foil, and bake for about 50 minutes, or until bubbly around
the edges. Uncover, increase oven temperature to 375°F, and continue to bake for 15 minutes, or until it is set and the top is brown and crisp.

Make-Ahead
The cornbread can be dried out,
the sausage can be cooked, and the turnip greens mixture can be cooked up to 1 day ahead, each covered separately. Keep the cornbread at room temperature and refrigerate the sausage and turnip greens mixture.