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

  1. 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.
  2. 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.
  3. 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