Recipe - Chef Paul Prudhommes Conbread Dressing

SEASONING MIX
2 teaspoon Salt
1 One half teaspoon White pepper
One half teaspoon Ground red pepper (up to 1)
1 teaspoon Black pepper
1 teaspoon Dried oregano leaves
One half teaspoon Onion powder
One half teaspoon Dried thyme leaves

THE OTHER STUFF
One fourth pound Butter
4 tablespoon Margarine
Three fourths cup Finely chopped onion
Three fourths cup Chopped green bell pepper
One half cup Chopped celery
1 tablespoon Minced garlic
2 Bay leaves
Three fourths pound Chicken or turkey giblets,
boiled, then chopped
1 cup Chicken stock
1 One half teaspoon Tabasco sauce (up to 1 Tbs)
5 cn Finely crumbled cornnbread
(not sweet), (8" square
pan)
1 cn (13oz) 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 cleanup crew apprecieates using the Dutch oven for
this] melt butter and margarine. [I was a bit short with the butter and
used 12T 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 3540min. Yum.
Posted to EATL Digest 01 Dec 96

Recipe by: Alice G. Kaspar (EATL)

From: Kaye Sykes kaye_sykes@NL.COMPUWARE.COM

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