-
1
Preheat oven to 425 degrees F.
-
2
Mix cornmeal, flour, baking powder, sour cream, milk, eggs, salt and melted butter.
-
3
Bake in a greased loaf pan for 20 to 25 minutes until golden brown and when a toothpick inserted into center comes out clean.
-
4
Let cool in pan.
-
5
Let oven temperature reduce to 400 degrees F.
-
6
For the Turkey:
-
7
Rinse turkey breast and pat dry with paper towels.
-
8
Slip chunks of butter under the skin.
-
9
Season turkey breast with garlic powder, salt and pepper, to taste, and roast in 400 degrees F oven until it reaches an internal temperature of about 160 degrees F on an instant-read thermometer, about 1 1/2 to 2 hours.
-
10
For the Dressing:
-
11
Heat oil in a large skillet over medium heat.
-
12
Saute sausage until browned.
-
13
Remove to a utility platter with a slotted spoon and pour most of the fat from the pan leaving about 1 tablespoon.
-
14
Melt butter in the skillet over medium heat.
-
15
Saute onion, garlic, celery, parsley, sage and thyme until onion is translucent, being careful not to burn them.
-
16
Remove from heat and set aside briefly.
-
17
Cut cornbread into cubes or break it up with your hands into a large bowl (depending on the texture you like).
-
18
Spoon the sauteed vegetables and herbs over the cornbread.
-
19
Stir or use your hands to combine well and add enough chicken stock to moisten.
-
20
Transfer to a baking pan and place in the oven until crispy on the outside, for approximately the last 25 minutes of the turkey's roasting time.
-
21
Remove from oven and transfer to a serving dish in a warm place.
-
22
For the Gravy:
-
23
When turkey is done, remove breast to a platter to let rest for 20 minutes before slicing.
-
24
Skim most of the fat from the pan juices, reserving 1/3 cup of the fat.
-
25
Add wine to the remaining pan juices and cook over medium-high heat until reduced by half.
-
26
In a separate saucepan, heat reserved 1/3 cup of fat and whisk in flour over moderately-low heat for a few minutes to make a roux.
-
27
Add chicken stock and reduced wine, continuing to cook until gravy simmers.
-
28
Slice turkey and arrange on plate.
-
29
Serve with cornbread dressing and gravy.
