Ingredients

For the corn bread:
1/2 cup vegetable oil
2 cups stone-ground cornmeal
2 cups all-purpose flour
2 tablespoons baking powder
4 teaspoons sugar
Salt, to taste (about 1 teaspoon)
2 eggs, lightly beaten
2 cups whole milk

For the dressing:
3 cups chopped onion
3 cups chopped celery
1 cup (16 tablespoons) unsalted butter
1 tablespoon olive oil
1/2 to 1 cup fresh sage, chopped
Salt and freshly ground black pepper, to taste (about 1 1/2 teaspoons salt and 1/2 teaspoon pepper)
3 cups turkey stock (or canned chicken broth)

To make the corn bread:
Heat oven to 450 F. Pour oil into 13-by-9-by-2-inch metal baking pan. Heat oil in oven until very hot, 5 minutes.
In large bowl, mix cornmeal, flour, baking powder, sugar and salt. Stir in eggs and milk. Carefully pour hot oil into cornmeal mixture; mix. Pour into heated pan.
Bake at 450 F 20 to 25 minutes, until golden. Let stand 10 minutes; crumble.

Directions

To make the dressing:

Reduce oven to 350 F.

In large skillet, saute onion and celery in 12 tablespoons butter and the olive oil until vegetables are softened, about 7 minutes.

In bowl, mix onion mixture, sage, salt, pepper and corn bread. Spoon into a 13-by-9-by-2-inch glass baking dish. Melt remaining butter, drizzle over top, with stock. Cover with foil.

Bake at 350 F for 20 minutes. Remove foil; bake 10 minutes, until browned. Makes 12 to 14 servings.