Chef Paul Prudhommes Conbread Dressing

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Chef Paul Prudhommes Conbread Dressing Ingredients

SEASONING MIX	3/4 c Finely chopped onion
2 ts Salt	3/4 c Chopped green bell pepper
1 1/2 ts White pepper	1/2 c Chopped celery
1/2 ts Ground red pepper (up to 1)	1 tb Minced garlic
1 ts Black pepper	2 Bay leaves
1 ts Dried oregano leaves	3/4 lb Chicken or turkey giblets,
1/2 ts Onion powder	1 c Chicken stock
1/2 ts Dried thyme leaves	1 1/2 ts Tabasco sauce (up to 1 Tbs)
THE OTHER STUFF	5 cn Finely crumbled cornnbread
1/4 lb Butter	1 cn (13-oz) evaporated milk
4 tb Margarine	3 Eggs, beaten

Instructions for Chef Paul Prudhommes Conbread Dressing

[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 Date: Mon, 2 Dec 1996 09:29:47 +0100

Main Ingredient: ChickenCuisine: Uncategorized

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