Makes about 8 cups
This recipe, from "Chef Paul Prudhomme's Louisiana Kitchen," was published in The Bee 10 years ago. It was sent in by Dawn Butler of Oklahoma City, Okla., formerly of Modesto.
2 teaspoon salt
1½ teaspoons white pepper
1 teaspoon cayenne
1 teaspoon black pepper
1 teaspoon dried oregano
½ teaspoon onion powder
½ teaspoon dried thyme
½ cup (1 stick ) unsalted butter
¼ cup margarine
¾ cup finely chopped onions
¾ cup finely chopped green bell peppers
½ cup finely chopped celery
1 tablespoon minced garlic
2 bay leaves
¾ pound chicken giblets, boiled until tender, then ground (preferably) or finely chopped
1 cup chicken stock
1 tablespoon Tabasco sauce
5 cups finely crumbled corn bread
1 13-ounce can evaporated milk
Thoroughly combine salt, peppers, oregano, onion powder and thyme in small bowl and set aside.
Melt butter and margarine in large skillet.
Add onions, bell peppers, celery, garlic and bay leaves and sauté over high heat about two minutes, stirring occasionally.
Add seasoning mix and continue cooking until vegetables are barely wilted, about five minutes.
Stir in giblets, stock and Tabasco and cook five minutes, stirring frequently.
Remove bay leaves.
Turn off heat.
Add corn bread, evaporated milk and eggs, stirring well.
Spoon dressing into greased 9-by-13-inch baking pan.
Bake at 350 degrees until browned on top, 35 to 40 minutes.