Ingredients
For the cornbread:
- ½ cup oil
- 2 cups stone-ground cornmeal
- 2 cups flour
- 2 tablespoons baking powder
- 4 teaspoons sugar
- Salt to taste
- 2 eggs, beaten
- 2 cups whole milk or 1 cup milk and 1 cup water
For the dressing:
- 3 cups chopped onion
- 3 cups chopped celery
- ½ pound unsalted butter (16 tablespoons)
- 1 tablespoon olive oil
- ½ to 1 cup fresh sage, chopped
- Salt and ground black pepper to taste
- 3 cups turkey stock
- Nutritional Information
Nutritional analysis per serving (12 servings)
485 calories; 29 grams fat; 11 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 47 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 8 grams protein; 77 milligrams cholesterol; 520 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
12 to 14 servings
Preparation
- To make the cornbread, heat oven to 450 degrees. Heat oil in 9-by-13-inch metal baking pan in oven until very hot. Mix cornmeal, flour, baking powder, sugar and salt in bowl. Stir in beaten eggs and milk; then pour hot oil into batter, and mix. Pour into pan, and bake 20 to 25 minutes or until golden.
- To make the dressing, reduce oven temperature to 350. Crumble cornbread. Sauté onion and celery in 12 tablespoons butter and the olive oil until soft. In a bowl, mix with cornbread, sage, salt and pepper, and place in a 9-by-12-inch glass baking dish.
- Melt remaining 4 tablespoons butter, and drizzle over cornbread. Spoon turkey stock over cornbread. (Dish can be prepared a day or two in advance up to this point. Refrigerate, then bring to room temperature before baking.) Cover with foil, and bake 20 minutes; remove foil, and bake another 10 minutes, until brown. If dressing seems too dry, drizzle with more stock and butter.
1 hour 15 minutes
Dining and Cooking