The best delicious Prudhomme Cornbread Dressing+ recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Prudhomme Cornbread Dressing+ recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Prudhomme Cornbread Dressing+.
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-SEAONING MIX-
2 ts Salt 1 ts Dried oregano leaves,
1 1/2 ts White pepper -crumbled
1 ts Cayenne 1/2 ts Onion powder
1 ts Black pepper 1/2 ts Thyme leaves, crumbled
DRESSING
1/4 lb Unsalted butter 3/4 lb Chicken giblets, simmered &
4 tb Margarine -ground
3/4 c Onions, finely chopped 1 c Chicken stock
3/4 c Green pepper, finely chopped 1 tb Tabasco sauce
1/2 c Celery, finely chopped 5 c Finely crumbled cornbread
1 tb Garlic, minced 1 cn Evaporated milk (13 oz. can)
2 ea Bay leaves 3 ea Eggs
Thoroughly combine seasoning mix and set aside.
In a large skillet, melt butter and margarine with the onions, green
peppers, celery, garlic and bay leaves over high heat; saute about 2
minutes, stirring occasionally. Add seasoning mix and contiinue
cooking till vegetables are barely wilted, about 5 minutes. Stir in
the giblets, stock and Tabasco, cook 5 minutes, stirring frequently.
Turn off heat. Add the cornbread, condensed milk and eggs stirring
well. Spoon dressing into a greased 9 x 13″ cake pan. Bake at 350
degrees until browned on top; about 35 to 40 minutes.
I have made this year after year for the holidays and it is loved by
all!
Origin: Paul Prudhomme shared by: Mary Riemerman
Yields
8 servings
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