LAURA BUSH'S CORNBREAD DRESSING

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Laura Bush's Cornbread Dressing image

Provided by The New York Times

Categories     casseroles, side dish

Time 1h15m

Yield 12 to 14 servings

Number Of Ingredients 15

1/2 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
3 cups chopped onion
3 cups chopped celery
1/2 pound unsalted butter (16 tablespoons)
1 tablespoon olive oil
1/2 to 1 cup fresh sage, chopped
Salt and ground black pepper to taste
3 cups turkey stock

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.

Nutrition Facts : @context http, Calories 417, UnsaturatedFat 14 grams, Carbohydrate 41 grams, Fat 26 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 549 milligrams, Sugar 6 grams, TransFat 1 gram

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