Cornbread Dressing

No ratings yet

Cornbread Dressing

Cornbread Dressing


  • 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 fi


  • In a large skillet melt the butter and margarine with the onions, bell peppers, celery, garlic and bay leaves over high heat; saute 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.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.