Cornbread Dressing

18 ingredients
3 steps

Ingredients

  • CORNBREAD
  • 1/2 cup canola oil
  • 2 cups stone-ground cornmeal
  • 2 cups all- purpose flour
  • 2 Tbs. baking powder
  • 4 tsp. sugar
  • 1 1/2 tsp. salt
  • 2 cups milk
  • 2 eggs beaten
  • DRESSING
  • 1 cup unsalted butter divided
  • 1Tbs. Olive Oil
  • 3 cups chopped onion
  • 3 cups chopped celery, about 9 ribs celery
  • 1/2 cup loosely packed fresh sage leaves, chopped
  • 3/4 tsp. salt
  • 1/2 tsp pepper
  • 3 cups turkey stock or chicken broth

Directions

  1. 1
    CORNBREAD: Preheat oven to 450F . Heat oil in 13x9 baking pan in oven until hot. In bowl combine cornmeal, flour, baking powder, sugar and salt. Stir in milk and eggs. Pour hot oil into batter; stir until combined. Transfer to same baking pan. Bake 20-25 minutes or until golden. Cool on rack
  2. 2
    DRESSING: Reduce oven temperature to 350F Crumble cornbread. In pot melt 3/4 cup butter with oil over medium heat. Add onion and celery; cook until softened, 15 minutes. In bowl combine cornbread, vegetable mixture, sage, salt and pepper. Transfer to same baking pan. Melt remaining butter (1/4); drizzle over cornbread mixture. Spoon stock over mixture. Cover with foil. (Dressing can be prepared a day in advanced up to this point. Refrigerate; bring to room temperature before baking)
  3. 3
    Bake 20 minutes; remove foil. Bake until brown, 10 minutes.

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