Did you make Ivy Manning's Apple Cornbread Dressing with veggie sausage for your Thanksgiving meal? We did, and it was a hit with the vegetarians and the meat eaters. We used the leftover dressing and extra sausage to put together a breakfast hash with gravy, and you can easily adapt the recipe to use whatever leftovers you have on hand.
We aren't usually fans of vegetarian "meat" products, but we took Ivy's (and at least one commenter's) advice and tried the sausages from Field Roast Grain Meat Co. in our stuffing. They were delicious! We used the Smoked Apple Sage variety – perfect flavors for Thanksgiving. The best part is the ingredient list on the label – it's short and doesn't include any impossible-to-pronounce chemicals – so we felt good about serving it as part of our holiday dish.
The leftover sausage was just begging to be turned into sausage gravy for breakfast. For our hash, we used leftover cornbread dressing, sweet potatoes and greens. But feel free to use whatever you have on hand – this isn't so much a recipe as it is a jumping off point. And we made a small batch of this to eat with other breakfast dishes, so be sure to adjust accordingly for the crowd you're serving.
Sweet Potato and Cornbread Hash with Veggie Sausage Gravy Serves 2-3
Gravy 1 small onion, diced 1 tablespoon butter 1 Field Roast Grain Co. Smoked Apple Sage sausage, halved and sliced 1 tablespoon flour 2 cups milk salt and pepper
Heat a skillet over medium heat. Coat the pan with olive oil. When the oil is hot, add the dressing and sweet potatoes. Cook until the sweet potatoes and cornbread cubes begin to brown, about 10 minutes.
Meanwhile, heat the butter in a small pan and saute the onion until it begins to soften, about 5 minutes. Add the sausage and sausage and cook another 5 minutes or until sausage pieces have browned. Stir in the flour and cook for 1 minute. Whisk in the milk and cook for another 2 minutes or until the gravy thickens. Add salt and pepper to taste.
Add greens to the hash and cook for another minute just to heat them through.