1 cup yellow cornmeal, preferably organic stone ground
½ cup flour, all-purpose or whole wheat work well
¾ teaspoon Kosher Flake Sea Salt
1 tablespoon baking powder
½ teaspoon baking soda
1 cup plain low-fat yogurt or buttermilk
½ cup milk, dairy or plant based
1 tablespoon honey
2 tablespoons unsalted butter
*Note- For below recipe make 2 batches of cornbread or for a smaller gathering cut the stuffing/ dressing recipe below in half
A double batch of cornbread
2 tablespoons Extra Virgin Olive Oil (I like the Bacon flavor)
1 large onion, finely chopped
Kosher Flake Sea Salt to taste
4celery stalks, diced
4 garlic cloves, minced
2 teaspoons Rubbed Sage
1 1/2 teaspoons dried French Thyme
½ cup finely chopped flat-leaf parsley
Freshly ground peppercorns
Take cornbread and crumble by hand into smaller pieces.
½ cup milk, slightly more or less for moisture
4 tablespoons unsalted butter if baking outside of the bird
Make the Cornbread
Preheat the oven to 400 degrees. Place a 9-inch square baking pan in the oven while you prepare the batter.
Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir the mixture with a whisk or fork to fully blend dry ingredients.
In a separate bowl, beat together the eggs, yogurt (or buttermilk), milk and honey.
Whisk the cornmeal mixture into the liquid mixture. Do not over mix, batter should just be stirred until blended.
Remove the pan from the oven (careful it's really hot) and add the butter to the pan and swirl until the butter melts moving quickly. Make sure you get it on the sides of the pan to prevent sticking. A pastry brush can be helpful.
Quickly scrape all of the batter into the hot pan using a rubber spatula, and immediately place hot pan back in the oven baking for 35 to 40 minutes, until golden brown and a toothpick inserted in the center comes out clean. The edges will be brown but that's okay. Cool completely before moving on to the next steps. The cornbread is best prepared the day before.
Heat the olive oil over medium heat in a large, heavy, nonstick skillet, and add the onion. Cook about 3 minutes, stirring often, until it begins to soften. Add 1/2 teaspoon salt and the celery. Cook for another 3 minutes or so until the onion is tender. Add the garlic, and cook for another minute, until fragrant but being careful not to burn. Transfer to a large bowl, and add the remaining ingredients. Combine well. Taste and adjust salt. Moisten as desired with milk.
Stuff the cavity of the turkey being careful not to overstuff, or transfer to a buttered 2-quart baking dish. Slice butter thinly and dot the top of the dressing and cover with aluminum foil. Place in a 325-degree oven for 30 minutes or until thoroughly heated.
Alternatively, I have had great success placing the dressing in a buttered crockpot and placing on low with th elid on for up to 2 - 3 hours to free up precious room in the oven for other dishes.
*Some recipes call for using a food processor but I prefer a dressing that holds together and won't get mushy. I achieve that by not turning into small crumbs. In my opinion the rustic characteristic gives it a much better texture and feels heartier.