Cornbread Dressing

• 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
• 1/2 tsp pepper
• 3 cups turkey stock or chicken broth

1. 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
2. DRESSING: Reduce oven temperature to 350F Crumble cornbread. In pot melt 3/4 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)
3. Bake 20 minutes; remove foil. Bake until brown, 10 minutes.

canola oil, stoneground cornmeal, flour, baking powder, sugar, salt, milk, eggs, dressing, butter, olive oil, onion, celery, sage, salt, pepper, turkey stock

Taken from www.epicurious.com/recipes/member/views/cornbread-dressing-50163352 (may not work)