Try this Chef Paul Prudhommes Conbread Dressing recipe, or contribute your own.
Suggest a better description[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
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Serving Size: 1 Serving (2098g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3778 | ||
Calories from Fat: 3196 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 355.1g | 473 % | |
Saturated Fat 158.1g | 790 % | |
Monounsaturated Fat 122.6g | ||
Polyunsanturated Fat 45.8g | ||
Cholesterol 3671.7mg | 1130 % | |
Sodium 4125.7mg | 142 % | |
Potassium 2143.4mg | 56 % | |
Total Carbohydrate 50.4g | 15 % | |
Dietary Fiber 9.2g | 37 % | |
Sugars, other 41.2g | ||
Protein 112.7g | 161 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3778
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