Louisiana Cornbread Dressing

• Make the cornbread (the base recipe for this is one I found on epicurious years ago; I've made a few additions to approximate the slight sweetness of the Jiffy mix my mom used when I was growing up).
• 1 cup milk
• 1 large egg
• 3 tablespoons butter, melted and cooled slightly
• 2 tablespoons honey
• 11/4 cups stone ground yellow cornmeal
• 3/4 cups AP flour
• 3/4 teaspoons salt
• 3/4 teaspoons baking powder
• 1/4 teaspoons baking soda
• 1 tablespoon sugar
• For the turkey mixture
• 2 tablespoons canola oil
• 11/2 cups chopped (a small chop) celery
• 1/2 cups chopped (small chop) green bell pepper
• 1 cup chopped (small chop) onion
• 2 - 21/2 pounds ground turkey (a mixture of breast and thigh is nice); you may also use ground beef which my family always did, but I prefer turkey
• 2 cups chicken or turkey broth

1. Preheat oven to 375, and grease a 9" round or 8"x8" square pan.rnIn a mixing bowl, whisk together the first four ingredients, milk through honey. In a separate bowl, whisk together the remaining ingredients, cornmeal through sugar.
2. Combine the two mixtures and stir until everything is incorporated, but don't overmix. Scrape into the prepared pan and bake 22-24 minutes. Let cool until you can handle it and then crumble coarsely into a mixing bowl. Set aside. rnrnYou can also make the cornbread a day ahead- simply cool and then wrap tightly in plastic wrap. Crumble just before using.
3. In a stock pot, pour the canola oil and heat over medium-high heat. Add celery, pepper and onions, and cook, stirring often, until soft. Add the meat and cook until it's browned and the veggies are wilted. Add broth, and if you feel there's not enough liquid, add some water. You want some extra "juice" because you're going to be stirring this mixture into the cornbread, and moisture is key!
4. Season well with salt and pepper, cover pot, and simmer for about 30 minutes.rnWhen done, taste and re-season with salt and pepper if need be. Add in half of the crumbled cornbread, and stir well to combine. Does the dressing look meat heavy? If so, add more cornbread. You want about a 50/50 blend.
5. Turn your finished dressing out into a 2-quart souffle dish or a 9x13 casserole, cover with foil, and heat in a 350 oven until warmed through. If you like a slightly crisp top, remove the foil for the last 10-15 minutes.

i, milk, egg, butter, honey, stone ground yellow cornmeal, flour, salt, baking powder, ubc, sugar, turkey mixture, canola oil, chop, chop, chop, ground turkey, chicken

Taken from food52.com/recipes/19419-louisiana-cornbread-dressing (may not work)