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Ingredients

Cornbread:

• 2 3/4 cups cornmeal
• 3 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 1/2 cups sour cream
• 3/4 cup milk
• 4 eggs
• 2 teaspoons salt
• 1/2 cup melted butter

Turkey:

• 1 (2 1/2 to 3-pound) boneless turkey breast, skin on
• 4 tablespoons butter, cut into chunks
• 1 tablespoon garlic powder
• Salt and freshly ground black pepper

Dressing:

• 1 tablespoon canola oil
• 1/2 pound andouille sausage, casings removed
• 6 tablespoons butter
• 1 large white onion, chopped
• 1 large garlic clove, lightly crushed with the side of a knife blade and minced
• 3 stalks celery, chopped
• 1/2 cup minced fresh parsley leaves
• 6 fresh sage leaves, minced
• 3 large sprigs fresh thyme, leaves stripped from stem and chopped
• 1/3 cup to 1 cup chicken stock, as needed to moisten dressing

Gravy:

• 1 cup dry white wine
• 1/3 cup all-purpose flour
• 1 cup chicken stock

Description

Food Network Invites You To Try This Carry Me Back Cornbread Dressed Turkey Recipe From Robert Irvine.

Food Network