"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Cornbread Dressing (Adapted from Laura Bush) Recipe

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This recipe for Cornbread Dressing (Adapted from Laura Bush), by , is from Mad Marshian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura McPherson
Added: Thursday, April 9, 2009


1/2 c. vegetable oil
2 c. stone-ground cornmeal
2 c. flour
2 tbsp. baking powder
4 tsp. sugar
2 eggs (beaten)
2 c. whole milk or 1 c. milk and 1 c. water
3 c. chopped onion
3 c. chopped celery
1/2 lb. unsalted butter (16 tbsp.), divided
1 tbsp. olive oil
1/2-1 c. fresh sage, chopped
Salt and Pepper to taste
3 c. turkey stock

To make cornbread, heat oven to 450. Heat vegetable oil in 9x13 metal baking pan in oven til very hot. In a large bowl, combine cornmeal, flour, baking powder, sugar and salt. Stir in eggs and milk; then pour hot oil into batter and mix. Pour into the pan; bake 20-25 minutes or until golden.

To make the dressing, reduce oven temperature to 350. Crumble cornbread into a large bowl. Saute onion and celery in 12 tbsp. butter and the olive oil until soft; add to cornbread. Add sage, salt and pepper to cornbread mixture; place in 9x12 glass baking dish.
Melt remaining 4 tbsp. butter; 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. Makes 12-14 servings.




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