Corn Bread (Gluten Free)
4 cups buttermilk
2 Tablespoons corn oil
4 cups yellow corn meal
1 Tablespoon onion powder
2 Tablespoons baking soda
2 teaspoons sage, rubbed
1 1/2 teaspoons salt
1 Tablespoon sugar (more or less, to taste)
dash of pepper
Grease 13 x 9 x 2-inch pan. Preheat oven to 425 degrees. In large mixing bowl, beat eggs, buttermilk and corn oil with a fork to blend. In another bowl, toss all dry ingredients until blended. Stir into buttermilk mixture just until mixed, pour into greased pan. Bake on lowest rack in oven for 20 minutes. Reduce heat to 350 degrees and bake 10 minutes more, or until bread just begins to pull away from sides of pan; turn out onto wire rack. Cool thoroughly.
Corn Bread Stuffing
9 Tablespoon butter, softened, divided for use
1 lb onions, coarsely chopped
1 cup celery, diced
1/2 cup parsley, chopped fresh
corn bread, from above recipe
1/4 cup turkey or chicken broth
One day ahead: Melt 4 Tablespoon butter in heavy skillet and sauté onions slowly about 15 minutes. Add I Tablespoon butter and the celery and sauté 10 minutes. Add parsley and remove from heat; cool and place in airtight container in refrigerator.
Day of dinner: Bring turkey and all stuffing ingredients to room temperature. Crumble corn bread into a large mixing bowl and stir in onion/celery mixture. Melt remaining 4 Tablespoons butter and drizzle over stuffing, tossing lightly. Sprinkle with just enough broth to moisten and mix lightly again. Makes approximately 4 quarts.
NOTE: If you have any extra stuffing, refrigerate until about 2 hours before dinner. Bake in casserole dish in 375 degree oven for 1 hour.