Yield: 1 Servings
|1½ teaspoon||White pepper|
|½ teaspoon||Ground red pepper (up to 1)|
|1 teaspoon||Black pepper|
|1 teaspoon||Dried oregano leaves|
|½ teaspoon||Onion powder|
|½ teaspoon||Dried thyme leaves|
|¾ cup||Finely chopped onion|
|¾ cup||Chopped green bell pepper|
|½ cup||Chopped celery|
|1 tablespoon||Minced garlic|
|¾ pounds||Chicken or turkey giblets, boiled, then chopped|
|1 cup||Chicken stock|
|1½ teaspoon||Tabasco sauce (up to 1 Tbs)|
|5 cans||Finely crumbled cornnbread (not sweet), (8" square pan)|
|1 can||(13-oz) evaporated milk|
THE OTHER STUFF
[Make cornbread at least a day ahead.] [Boil giblets. My turkey had only half of required amount; I used chopped mushrooms, sauteed with onions, etc., to make up difference.] Mix seasoning mix ingredients and set aside.
In large skillet [the clean-up crew apprecieates using the Dutch oven for this] melt butter and margarine. [I was a bit short with the butter and used 1-2T corn oil instead of marg.] Stir in onion, bell pepper, celery, garlic, and bay leaves. Cook over high heat for two minutes, stirring.
Add seasoning mix. Cook, stirring, two minutes.
Stir in stock, giblets, and tabasco. Cook five minutes.
Turn off heat. Stir in cornbread, eggs, milk. Spoon dressing into 13"x9" pan. Bake at 350 for 35-40min. Yum.
Posted to EAT-L Digest 01 Dec 96 Recipe by: Alice G. Kaspar (EAT-L) From: Kaye Sykes <kaye_sykes@...> Date: Mon, 2 Dec 1996 09:29:47 +0100