Chef Paul Prudhomme's Conbread Dressing
| Yield: | 1 Servings |
| Categories: | Starches, Vegetables, Side dishes |
| 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 |
| 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 pan) |
| 1 | cn | (13-oz) evaporated milk |
| 3 | Eggs, beaten |
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