LAURA BUSH'S CORNBREAD DRESSING

LAURA BUSH'S CORNBREAD DRESSING image

Yield 10 servings

Number Of Ingredients 17

Previous Next

For the cornbread:
1/2 C vegetable oil
2 C stoneground cornmeal
2 C flour (white whole wheat or all-purpose)
2 T baking powder
4 t sugar
salt
2 C milk
2 eggs, beaten
For the dressing:
3 C chopped yellow onions
3 C chopped celery
1/2 lb. unsalted butter
1 T olive oil
1/2-1 C fresh sage, chopped
pepper
3 C turkey stock

Steps:

Cornbread: Preheat oven to 450. Pout oil into 9 x 13 pan; heat in oven. Mix wet and dry ingredients separately; combine. Stir in hot oil; pour all back into pan and bake 20-25 min. Cool on rack. Crumble into large bowl. Dressing: Saute onions and celery in 12 T of the butter and the olive oil until soft. Add to crumbled cornbread. Add salt, pepper and sage. Put in 9 x 13 pan. Melt remaining butter and drizzle over pan. Spoon turkey stock over the top. (Can be cooled to room temperature, covered and refrigerated for up to 2 days.) Bring to room temperature. Preheat oven to 350. Cover with foil, bake 20 min. Remove foil and continue baking 10 more min or until lightly browned.