Seems like at a lot of “meat and three” lunch places, Wednesday is dressing day. I guess that’s because there might be leftover biscuits and cornbread by midweek. My grandmother Bramlett was always a frugal homemaker who didn’t let a thing go to waste. This dressing is based on hers. Once you’ve accumulated enough leftover biscuits and cornbread—or made a batch of each—you can take to making your dressing. The wondrous melding of gravy and dressing is seamless.
Makes 10 to 12 servings
DRESSING
6 CUPS CRUMBLED CORNBREAD (SEE SOUTHERN SIMPLE)
2 CUPS CRUMBLED BISCUITS (SUCH AS MAW MAW’S BISCUITS)
4 CUPS CHICKEN BROTH
1 CUP MILK
2 EGGS, BEATEN
1 CUP FINELY CHOPPED ONION
12 TABLESPOONS (1½ STICKS) BUTTER, 1 STICK MELTED AND ½ STICK COLD AND CUT INTO SMALL CUBES
1 TABLESPOON CHOPPED FRESH SAGE (OPTIONAL)
2 TEASPOONS SALT
1 TEASPOON FRESHLY GROUND BLACK PEPPER
GRAVY
4 TABLESPOONS (½ STICK) BUTTER
4 TABLESPOONS ALL-PURPOSE FLOUR
2 CUPS WHOLE MILK
1 CUP CHICKEN BROTH
SALT AND FRESHLY GROUND BLACK PEPPER
1. Preheat the oven to 375˚F. Grease a 9 x 13-inch baking dish.
2. Make the dressing: In a large bowl, mix the cornbread, biscuits, chicken broth, milk, eggs, onion, 1 stick melted butter, sage, salt, and pepper. The consistency will be a little soupy. Pour the mixture into the prepared dish and dot with the ½ stick cold cubed butter. Bake until browned on top, about 45 minutes.
3. Meanwhile, make the gravy: Heat the butter in a small saucepan over low heat. Add the flour and cook, stirring constantly, until it comes together and starts to foam, 1 to 2 minutes. Slowly whisk in the milk and continue to whisk until it becomes thick, about 5 minutes. Add the chicken broth and whisk to combine. Season with salt and pepper to taste.
4. Serve the dressing with the gravy.
SOUTHERN SIMPLE: For the cornbread in this recipe, I bake two packets of cornbread mix, such as Martha White, and crumble the cornbread when it’s cooled.
SOUTHERN SIMPLE: The dressing can be assembled ahead of time and refrigerated. Add 15 minutes to the baking time if taking the casserole right from the refrigerator to the oven. The gravy can be made ahead of time and reheated; add a tablespoon or two of chicken broth to thin it if needed. I always try to err on the side of a bit too thin when making gravy, because it will thicken as it sits.