MIXOLOGY LEVEL: Advanced
PREP TIME: 90 minutes
Dressing slider “Bun”:
1 9×9 pan Bloody Butcher Cornbread
4 -5 Cups Turkey Or Chicken Stock
1 Cup Small Diced Onions
1 Cup Small-Diced Celery
3 Tablespoon Chopped Parsley
3 Tablespoons Dry-Rubbed Sage
1 Tablespoon Black Pepper
1 Tablespoon Salt
1 Jar Cranberry Relish
1 Teaspoon Sage
1 Teaspoon Black Pepper
2 Cups Turkey or Chicken Stock
4 Tablespoons Roux
Sliced Honey Vodka Glazed Turkey Breast
Cheddar Cheese Slices
For the slider buns: Crumble cornbread, add in onion, celery, parsley, seasoning, eggs. Mix. Slowly pour in the stock until the mixture gets to a thick pancake consistency. The amount of stock may differ depending on the dryness of your cornbread. Heat an electric griddle or cast iron pan. Scoop mixture out on to the cooking surface and gentle press flat with a spatula. Cook on each side until toasted brown and firm. I suggest doing a tester to make sure your batter is proper consistency.
For The Relish: You can make this from scratch by cooking down fresh cranberries, sugar and a splash of red wine vinegar. Once finished or if using jarred while hot stir in black pepper and sage let cool.
For the Gravy: Bring the stock up to a simmer, whisk in roux until thickened. If using unseasoned stock add salt to taste.
For assembly: You can use round cutters to punch the slider buns out for a perfect circle or leave au natural for a rustic look. Smear the gravy on the bottom, add turkey and cheddar, smear relish on the top bun. Can build ahead of time and leave on a cookie sheet for a quick flash in the oven to reheat.
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