Chef paul prudhomme's conbread dressing

Yield: 1 Servings

Measure Ingredient
2 teaspoons Salt
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
¼ pounds Butter
4 tablespoons Margarine
¾ cup Finely chopped onion
¾ cup Chopped green bell pepper
½ cup Chopped celery
1 tablespoon Minced garlic
2 \N Bay leaves
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
3 \N Eggs, beaten



[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

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