Cornbread Dressing

• 2 cups cornmeal
• 1 cup flour
• 2 teaspoons salt
• 2 cups buttermilk
• 1 cup sweet milk
• 2 eggs
• 2 Tablespoons baking powder
• 1 teaspoon baking soda
• 1/2 cup salad oil
• Additional ingredients to complete the dressing:
• ot cup chopped celery
• ot/2 cup chopped onion
• ot4 hot dog buns
• ot teaspoons black pepper
• ot Tablespoon rubbed sage
• ot eggs

1. To make cornbread:
2. Mix dry ingredients, cornmeal, flour, salt, baking powder and baking soda
3. Mix liquid ingredients and add to cornmeal mixture
4. Stir only to moisten
5. Grease a 13" x 10" pan, get it sizzling hot on a burner and pour the batter in.
6. Bake at 450* 30-40 minutes, until it shrinks from the sides of the pan and is firm in the middle.
7. To make the stock:
8. Cook the neck and other pieces of turkey covered with cold water and 1 teaspoon salt.
9. Simmer in covered saucepan about 1 hour.
10. Make vegetable mixture (to add to dressing):
11. In a skillet, with 4 Tablespoons of grease, saute the celery and onion for 30 minutes.
12. Add half the stock from the turkey and simmer 15 minutes longer.
13. To mix the dressing:
14. In a large bowl, crumble the cornbread, 14 hot dog buns, add the celery, onion and stock mixture, 2 eggs slightly beaten, 2 teaspoons black pepper, 1 Tablespoon rubbed sage.
15. Mix thoroughly (mixture should be about the consistency of mashed potatoes, add stock as necessary)
16. To bake the dressing:
17. Grease a 13" x 10" pan and an 8" cake pan and spread the dressing in them
18. Bake in a 375* oven for 30-45 minutes til edges start to brown and loosen from sides of pan.

cornmeal, flour, salt, buttermilk, sweet milk, eggs, baking powder, baking soda, salad oil, ot ot, ot ot, ot eggs

Taken from www.epicurious.com/recipes/member/views/cornbread-dressing-1244243 (may not work)