Boiled Peanut Dressing with Rosemary Sage Roasted Peanut Topping and Browned Peanut Butter Gravy
| Category: | Sides |
Ingredients
Ingredients for Dressing
| 2 cups boiled peanuts, shelled, skinned and divided |
| 1 cup cornmeal |
| 1 cup all-purpose flower |
| 1 tsp baking power |
| 1/2 tsp baking soda |
| 1/2 tsp salt |
| 1/2 cup unsalted butter, melted and cooled |
| 1/4 cup packed brown sugar |
| 1 large egg |
| 1 cup buttermilk |
| 4 cups chicken or vegetable stock |
| 4 ribs celery |
| 1 large onion |
| 8 leaves fresh sage |
| 2 tsp salt |
| 1/2 tsp black pepper |
Ingredients for Topping
| 2 cups peanuts, roasted |
| 3 tbsp fresh rosemary, chopped |
| 1 tbsp fresh sage, chopped |
| 1 tbsp and 2 tsp brown sugar |
| 1 tbsp butter |
| 2 tsp salt |
| 1/2 tsp black pepper |
Ingredients for Gravy
| 1 cup peanut butter |
| 1 1/2 cups chicken or vegetable stock, divided |
| 1/2 large or one small white or sweet onion |
| 1 tbsp butter, divided |
| 1 tsp salt |
| 1/2 tsp black pepper |
| 1/8 tsp dry safe or 4 fresh leaves, chopped fine |
| 1 tbsp apple cider vinegar |
Boiled Peanut Dressing with Rosemary Sage Roasted Peanut Topping and Browned Peanut Butter Gravy Directions
Purchase Pre-Boiled Peanuts or Click Here for Boiled Peanut Recipe:
Place half the shelled and skinned peanuts in a blender and puree. Reserve an additional cup of boiled peanuts, and eat the rest.
Prepare cornbread: Preheat oven to 400. Butter an 8 or 9 inch square baking pan. Put dry cornbread Ingredients (not sugar} in a large mixing bowl and stir. Put wet cornbread ingredients and sugar in a medium mixing bowl and stir until thoroughly mixed. Add wet ingredients to dry ones, and mix by hand until just combined. Pour batter into prepared pan. Bake 30 minutes. Cool before making dressing.
Prepare dressing: Butter a 9x13 inch baking pan. Preheat oven to 375. In a large skillet, melt butter and sauté onion and celery over medium heat. When onion and celery are soft, add salt, pepper, and sage and sauté another 3 minutes. Crumble cornbread into large bowl. Add the onion/celery mixture, pureed boiled peanuts, and stock to crumbled cornbread and combine. It will be very wet. Add remaining (unpureed) boiled peanuts and stir until just combined. Pour mixture into prepared pan.
Sprinkle roasted peanut topping over top. Cook for 40 minutes.
To prepare the topping: Preheat oven to 350. Roast peanuts for 20 minutes. While roasting, melt butter, chop rosemary and sage, and add herbs, sugar, and salt and pepper to butter. Remove peanuts from oven and toss in butter and herb mixture. Return to oven and roast for 18 minutes.
To prepare the gravy: Melt 1 tbsp butter over medium heat in a medium non-stick skillet, add onions and cook until softened. Add salt, pepper, sage and cook on low 3-4 minutes. Put peanut butt er, softened onion mixture, and½ cup chicken stock in blender; blend until smooth. In the same skillet, melt remaining 1 tbsp butter. Pour blended mixture into the non-stick skillet and brown on medium heat 2-3 minutes, until peanut butter turns a deeper brown. Add remaining stock and stir over medium heat until smooth. Add salt and pepper to taste. Remove from heat and finish with vinegar.
To serve: Cut dressing into squares and drizzle gravy over top.
Yields approximately 12 servings. Store in airtight container in refrigerator, gravy separately. Dressing can be wrapped tightly and frozen.
