• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Chef Paul Prudhomme's Conbread Dressing

  • Recipe Submitted by on

Category: Side Dishes

 Ingredients List

  • -------------------------------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


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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