Cornbread Dressing Yields: About 8 cups 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 Directions: 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.