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
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*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
Ingredients:

• 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

Directions:
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.