Ingredients
CORNBREAD
1/2 cup canola oil
2 cups stone-ground cornmeal
2 cups all- purpose flour
2 Tbs. baking powder
4 tsp. sugar
1 1/2 tsp. salt
2 cups milk
2 eggs beaten
DRESSING
1 cup unsalted butter divided
1Tbs. Olive Oil
3 cups chopped onion
3 cups chopped celery, about 9 ribs celery
1/2 cup loosely packed fresh sage leaves, chopped
3/4 tsp. salt
½ tsp pepper
3 cups turkey stock or chicken broth
Preparation
CORNBREAD: Preheat oven to 450F . Heat oil in 13x9 baking pan in oven until hot. In bowl combine cornmeal, flour, baking powder, sugar and salt. Stir in milk and eggs. Pour hot oil into batter; stir until combined. Transfer to same baking pan. Bake 20-25 minutes or until golden. Cool on rack DRESSING: Reduce oven temperature to 350F Crumble cornbread. In pot melt ¾ cup butter with oil over medium heat. Add onion and celery; cook until softened, 15 minutes. In bowl combine cornbread, vegetable mixture, sage, salt and pepper. Transfer to same baking pan. Melt remaining butter (1/4); drizzle over cornbread mixture. Spoon stock over mixture. Cover with foil. (Dressing can be prepared a day in advanced up to this point. Refrigerate; bring to room temperature before baking) Bake 20 minutes; remove foil. Bake until brown, 10 minutes.
