Prudhomme cornbread dressing+

Yield: 8 servings

Measure 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



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

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