LAURA BUSH CORNBREAD DRESSING

Laura Bush Cornbread Dressing image

Number Of Ingredients 15

1/2 cup Oil
2 cups stone-ground cornmeal
2 cup flour
2 tablespoons baking powder
4 teaspoon sugar
2 eggs, beaten
to taste pinches salt
2 cups Whole milk
3 cups chopped onion
3 cups chopped celery
16 tablespoon ½ pound unsalted butter
1 tablespoon olive oil
1 cup fresh sage, chopped
3 cups turkey stock
2 pinches Salt and ground black pepper to taste

Steps:

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.