Instructions: 1) In the large bowl of an electric mixer, mix 1 1/2 cup of flour and the 2 cups corn meal, sugar, salt and yeast, minced onion, poultry seasoning and chopped celery. Add butter.

2. Pour in the hot water and beat 2 minutes at medium speed, scraping bowls occasionally with a rubber spatula. Add the egg and 1 1/2 cups more flour, or enough to make a thick batter. When smooth, beat 2 minutes longer at high speed.

3. With a spoon, gradually stir in just enough of the remaining flour to make a soft dough.

4. turn out the dough onto a well floured surface (use some of the remaining flour) and knead for 5 minutes, until smooth, adding only as much flour as needed to prevent dough from sticking. This dough will be a little shaggy.

5. shape dough into a ball, cover with bowl turned upside down, and let stand for 20 minutes.

6. uncover dough, punch down. At this point you can refrigerate it or you can bake it. Since I crumble it up when I make dressing, I put it in a loaf pan. and allow it to rise for about an hour

7. heat oven to 400 degrees F. If you refrigerated the dough, allow the dough to come to room temperature (about 1/2 hour) before baking. Bake at 400 degrees for 25-35 minutes or until when thumped, it sounds hollow.

I usually end up adding more stuff to the dressing when I make it - sausage, turkey drippings, other seasonings.

I got the original idea from a King Arthur recipe but I lost it and made up my own that seems to work okay...

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