Chef paul prudhomme's conbread dressing
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Chef paul prudhomme's conbread dressing
  Dressings    Vegetables  
Last updated 6/12/2012 1:13:12 AM. Recipe ID 41518. Report a problem with this recipe.
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      Title: Chef paul prudhomme's conbread dressing
 Categories: Side dishes, Vegetables*, Side dishes, Starches*
      Yield: 1 Servings
MMMMM-----------------------SEASONING MIX----------------------------
      2 ts Salt
  1 1/2 ts White pepper
    1/2 ts Ground red pepper (up to 1)
      1 ts Black pepper
      1 ts Dried oregano leaves
    1/2 ts Onion powder
    1/2 ts Dried thyme leaves

MMMMM----------------------THE OTHER STUFF---------------------------
    1/4 lb Butter
      4 tb Margarine
    3/4 c  Finely chopped onion
    3/4 c  Chopped green bell pepper
    1/2 c  Chopped celery
      1 tb Minced garlic
      2    Bay leaves
    3/4 lb Chicken or turkey giblets,
           -boiled, then chopped
      1 c  Chicken stock
  1 1/2 ts Tabasco sauce (up to 1 Tbs)
      5 cn Finely crumbled cornnbread
           -(not sweet), (8" square
      1 cn (13-oz) evaporated milk
      3    Eggs, beaten
  [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. 

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Recipe ID 41518 (Apr 03, 2005)

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