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Home > Holiday Favorites > Thanksgiving - Side Dishes

Cornbread Dressing
Yields: About 8 cups

Ingredients:
  • 2 tablespoons Bayou Blast
  • ¾ pound turkey, duck or chicken giblets, boiled until tender, then ground or finely chopped
  • ¼ pound (1 stick) unsalted butter
  • 4 tablespoons margarine
  • 1 cup turkey, duck or chicken stock
  • ¾ cup finely chopped onions
  • ¾ cup finely chopped green bell peppers
  • ½ cup finely chopped celery
  • 5 cups finely crumbled Cornbread
  • 1 tablespoon mined garlic
  • 2 bay leaves
  • 1 (13-ounce) can evaporated milk (1-2/3 cups)
  • 3 eggs
  • 1 tablespoon Tabsco sauce
In a large skillet melt the butter and margarine with the onions, bell peppers, celery, garlic and bay leaves over high heat; sauté about 2 minutes, stirring occasionally. Add the Bayou Blast and continue cooking until vegetables are barely wilted, about 5 minutes. Stir in the giblets, stock and Tabsco; cook 5 minutes, stirring frequently. Turn off heat. Add the cornbread, milk and eggs, stirring well. Spoon dressing into a greased 13 x 9-inch baking pan. Bake at 350° until browned on top, about 35 to 40 minutes.
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