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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Cornbread Dressing (Adapted from Laura Bush) Recipe

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This recipe for Cornbread Dressing (Adapted from Laura Bush) is from Mad Marshian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
To make cornbread, heat oven to 450º. 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 350º. 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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