3 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
1/2 teaspoon honey
1 pound dry bread stuffing
2 tablespoons melted butter
2 tablespoons white sugar
1 (8 ounce) can tomato sauce
2 (14 ounce) cans whole kernel corn, drained
1 cup chopped celery
Heat olive oil in a large skillet over medium heat. Cook onion in oil until lightly browned; drain. Stir in garlic, honey, garlic powder and tomato sauce. Cook, stirring, until mixture thickens and coats surface.
Grate the whole corn and place it on a platter, tucking in around edges to prevent sticking. Fold in celery and brush with oil drippings. Pour tomato sauce over bread stuffing. Sprinkle with tomato sauce, corn and celery.
Cover with a damp cloth and refrigerate overnight.