Prudhomme cornbread dressing+
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Salt |
| 1½ | teaspoon | White pepper |
| 1 | teaspoon | Cayenne |
| 1 | teaspoon | Black pepper |
| ¼ | pounds | Unsalted butter |
| 4 | tablespoons | Margarine |
| ¾ | cup | Onions, finely chopped |
| ¾ | cup | Green pepper, finely chopped |
| ½ | cup | Celery, finely chopped |
| 1 | tablespoon | Garlic, minced |
| 2 | eaches | Bay leaves |
| 1 | teaspoon | Dried oregano leaves, crumbled |
| ½ | teaspoon | Onion powder |
| ½ | teaspoon | Thyme leaves, crumbled |
| ¾ | pounds | Chicken giblets, simmered & ground |
| 1 | cup | Chicken stock |
| 1 | tablespoon | Tabasco sauce |
| 5 | cups | Finely crumbled cornbread |
| 1 | can | Evaporated milk (13 oz. can) |
| 3 | eaches | Eggs |
Directions
SEAONING MIX
DRESSING
Thoroughly combine seasoning mix and set aside.
In a large skillet, melt butter and margarine with the onions, green peppers, celery, garlic and bay leaves over high heat; saute about 2 minutes, stirring occasionally. Add seasoning mix and contiinue cooking till vegetables are barely wilted, about 5 minutes. Stir in the giblets, stock and Tabasco, cook 5 minutes, stirring frequently.
Turn off heat. Add the cornbread, condensed milk and eggs stirring well. Spoon dressing into a greased 9 x 13" cake pan. Bake at 350 degrees until browned on top; about 35 to 40 minutes.
I have made this year after year for the holidays and it is loved by all!
Origin: Paul Prudhomme shared by: Mary Riemerman Submitted By MARY RIEMERMAN On 10-29-95