Yield: 8 Servings
|\N \N||Salt And Pepper; To Taste|
|1 cup||Onion; Chopped|
|1 cup||Celery; Chopped|
|1 cup||Bell Pepper; Chopped|
|2 \N||Cloves Garlic; Minced|
|½ cup||Cooking Oil|
|2 teaspoons||Baking Powder|
|3 \N||Egg; Slightly Beaten|
|4 tablespoons||Butter; Melted|
|2 \N||Hamburger Buns (4 Halves); Soaked In Water|
|½ cup||Green Onion Tops; Chopped|
|½ cup||Parsley; Chopped|
|3 \N||Eggs; Beaten|
Season giblets generously and cook in 2 quarts of water until tender.
Remove giblets from broth, reserving broth. Grind or process giblets in food processor until fine and return to broth and set aside.
Cook onions, celery, bell pepper and garlic in ½ cup of cooking oil until tender. Add giblets and broth to this mixture continuing to cook over medium heat stirring often until mixture is consistency of thick gravy, approx 30 minutes. Set aside.
CORNBREAD: Combine cornmeal, flour, baking powder and salt mixing well and to this mixture add 3 eggs, melted butter and milk. Bake at 350 for 20 to 25 minutes or until golden brown.
In a large bowl crumble the cornbread, soaked hamburger buns, 3 beaten eggs, giblet mixture, green onions and parsley. Mix well, and put in a 9x13 pan and bake at 350 for 20 to 30 minutes.
Recipe By : Good Food From Gueydan Pastures Posted to EAT-L Digest 26 October 96 Date: Sun, 27 Oct 1996 11:18:14 -0600 From: Connie Anderson <connie@...> NOTES : Can easily made ahead and baked.