A Southern Grace: good gravy! (giveaway)

June 2, 2013

good gravy! (giveaway)


Ah, gravy. Red eye, chipped beef, or sawmill, you really can't go wrong when you're looking for a flavorful and comforting way to greet the day.

If ever there was a cookbook suited to my philosophy about cooking, it's Southern Living Feel Good Food: Simple and satisfying recipes with a fresh twist. I'm all about Southern comfort (but maybe not Southern Comfort), and this book includes just about everything you could ever imagine. You have your peach pie, your fried chicken, your Nutter Butter banana pudding trifle (hello!), your deviled eggs. Chicken pot pie, Gouda grits, and sweet tea tiramisu also caught my eye. There are wonderful pictures of most, if not all, recipes, and there are several asides describing variations or shortcuts and the like.

Even though I'd just as soon eat my Mammy's biscuits with some good ol' pepper jelly, I won't pass up sausage gravy. I'm ardently anti-mushroom, so I'll admit to leaving those out. I also used milk instead of half-and-half and it was still plenty rich and still completely satisfying and scrumptious.

If'n you'd like a copy of the cookbook, here's your chance! Just do one, some, or all of the following and tell me about each action in a separate comment:
*Tell me what comes to your mind when you think of comfort food.
*Like A Southern Grace on Facebook
*Follow A Southern Grace on Twitter
*Follow A Southern Grace on Pinterest
*Tweet about the giveaway.

I'll contact the winner one week from today, on June 10th, and the prize will be delivered shortly thereafter! Be sure to leave me an email address!

Up-a-Notch Sausage and Gravy
From Southern Living Feel Good Food: Simple and satisfying recipes with a fresh twist
  • 1/2 pound mild ground pork sausage
  • Butter (optional)
  • 1 (4-ounce) package fresh shiitake mushrooms, stemmed and sliced
  • 2 shallots, minced
  • 1/4 cup all-purpose flour
  • 1/2 cup chicken broth
  • 1/4 cup dry sherry or white wine
  • 2 cups half-and-half
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
1. Cook sausage in a large heavy skillet over medium-high heat, stirring often, 3 to 5 minutes or until sausage crumbles and is no longer pink; drain, reserving 1/4 cup drippings in skillet. (If necessary, add melted butter to drippings to equal 1/4 cup.)
2. Sauté mushrooms and shallots in hot drippings over medium-high heat 4 to 5 minutes or until golden. Whisk flour into mushroom mixture, and cook over medium-high heat, whisking constantly, 1 minute or until lightly browned. Add chicken broth and sherry, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Stir in sausage.
3. Gradually add half-and-half, and cook over medium heat, stirring constantly, 2 to 3 minutes or until thickened and bubbly. Stir in parsley and next 4 ingredients. Reduce heat to low, and cook, stirring occasionally, 5 minutes. Serve warm.


Rosa's Yummy Yums said...

Mouthwateringly good! That is a terrific combination.



Barbara said...

Definitely a southern dish, Grace. I don't think I've ever made a sausage gravy...sounds (and looks) like a delish supper.
Although I'd like your Mammy's biscuits with butter and syrup better, I think.

Nava K said...

Love the whole package, the sauce especially. I am thinking of replacing the pork with sausage because my other half doesn't eat them. I am sure it will work out fabulous just like your version.

Angie's Recipes said...

A great combination! Looks so delicious!

José Manuel said...

Se ve delicioso.


Tracey said...

Grace honey did you say gravy? OK I'm sold, convinced that gravy is it's own food group that I must have a few times a week. The other day I made dinner rice (rice cooked in chicken or veggie broth, well seasoned, lots of butter) and gravy. That's all I wanted oh mama gravy is good. Good eats right there.

Debbie Burgess said...

I have to say that if I messed with the traditional recipe, I'd be run out of town on a rail, tarred and feathered, and hung from the yardarms!

This does look good, though, and might convert some of those uppity folks in the Northeast to give it a try. Then we might be able to convert them to the traditional version. :-)

becki's whole life said...

I will have to look for that cookbook. Some of my all-time favorites are the Southern Living cookbooks (their BBQ one is one of my favs.) I'm afraid if I made this for my family my girls would want this every morning for breakfast. Looks soooo good. Your biscuits look nice and flaky, too!

Unknown said...

Biscuits and gravy is not a combination I have ever had before but they do look so tempting all smothered like that.

Betty said...

It all sounds good to this Southern girl! Those biscuits look delicious. :)

Lorraine @ Not Quite Nigella said...

I have to admit that the first time I tried southern style gravy it took me a few goes to get used to the idea of it but it's delicious!:)

Choc Chip Uru @ Go Bake Yourself said...

This gravy looks absolutely gorgeous :)

Choc Chip Uru

Lisa-Marie said...

In Scotland I think this still counts as a caserole/meat dish. To me gravy is just the meat juices and sometimes onions or herbs or peppercorns. I want to learn more about your gravies. Would you do recipes for the others?

Also, this would be good on pasta!!

Half Baked said...

Wow that's a fancy red-eye gravy! Sounds delicious!

Valerie said...

Meatloaf immediately comes to mind.

Caroline Taylor said...

This sounds so good. Comfort food to me is anything that has cheese in it!

Pam said...

I love gravy! Chipped beef is one of my very favorite breakfasts. Your gravy looks flavorful and extra delicious.

Anonymous said...

love biscuits - though being vegetarian i can's say the chipped beef appeals to me much - i will just take mine warm w/ butter and jam thank you.

fruitcrmble AT comcast DOT net

Erica said...

It looks delicious, Grace!I loveee gravy!

Joanne said...

Comfort for breakfast...I wholeheartedly approve!

Nava K said...

I seem unable to comment on your latest post. Not sure why but can't find the comment box.

Congrats all the way and you deserve it. The cake is wonderfully breathtaking.

Dana said...

This looks divine!

I've always been a major fan of gravy. It makes everything better.

I feel as though this is one of those interesting geographical food things though; gravy tends to be the drippings from some roasted meat thickened with a roux. These gravies that are cream based are really foreign to what gravy 'is' in the niche in which I live. IT's odd how these little localized idiosyncracies pop up.

Still, this looks utterly fantastic. What a luscious way to start the day!

mrsshukra said...

Meatloaf, chicken fried chicken, hamburger steak -- comfort foods!

mrsshukra said...

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mrsshukra said...


mrsshukra said...

Twitter follower!

mrsshukra said...

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I Wilkerson said...

What a great post to read first thing in the morning! I think of mac n cheese when I think of comfort food, but it really fits the nursery rhyme--when it's good... email is artofnaturalliving at live dot com

I Wilkerson said...

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I Wilkerson said...

I started following you on pinterest, email is artofnaturalliving at live dot com

I Wilkerson said...

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I Wilkerson said...

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Nutmeg Nanny said...

Oh my, this gravy looks wonderful :)