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
Preheat oven to 425 degrees F.
Mix cornmeal, flour, baking powder, sour cream, milk, eggs, salt and melted butter. Bake in a greased loaf pan for 20 to 25 minutes until golden brown and when a toothpick inserted into center comes out clean. Let cool in pan.
Let oven temperature reduce to 400 degrees F.
When turkey is done, remove breast to a platter to let rest for 20 minutes before slicing. Skim most of the fat from the pan juices, reserving 1/3 cup of the fat. Add wine to the remaining pan juices and cook over medium-high heat until reduced by half. 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. Add chicken stock and reduced wine, continuing to cook until gravy simmers.
Slice turkey and arrange on plate. Serve with cornbread dressing and gravy.
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