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Receta Chef Paul Prudhomme's Conbread Dressing
by Global Cookbook

Chef Paul Prudhomme's Conbread Dressing
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Ingredientes

  • 2 tsp Salt
  • 1 1/2 tsp White pepper
  • 1/2 tsp Grnd red pepper (up to 1)
  • 1 tsp Black pepper
  • 1 tsp Dry oregano leaves
  • 1/2 tsp Onion pwdr
  • 1/2 tsp Dry thyme leaves
  • 1/4 lb Butter
  • 4 Tbsp. Margarine
  • 3/4 c. Finely minced onion
  • 3/4 c. Minced green bell pepper
  • 1/2 c. Minced celery
  • 1 Tbsp. Chopped garlic
  • 2 x Bay leaves
  • 3/4 lb Chicken or possibly turkey giblets, boiled, then minced
  • 1 c. Chicken stock
  • 1 1/2 tsp Tabasco sauce (up to 1 Tbs)
  • 5 can Finely crumbled cornnbread (not sweet), (8" square pan)
  • 1 can (13-ounce) evaporated lowfat milk
  • 3 x Large eggs, beaten

Direcciones

  1. [Make cornbread at least a day ahead.]
  2. [Boil giblets. My turkey had only half of required amount; I used minced mushrooms, sauteed with onions, etc., to make up difference.]
  3. Mix seasoning mix ingredients and set aside.
  4. In large skillet [the clean-up crew apprecieates using the Dutch oven for this] heat butter and margarine. [I was a bit short with the butter and used 1-2T corn oil instead of marg.] Stir in onion, bell pepper, celery, garlic, and bay leaves. Cook over high heat for two min, stirring.
  5. Add in seasoning mix. Cook, stirring, two min.
  6. Stir in stock, giblets, and tabasco. Cook five min.
  7. Turn off heat. Stir in cornbread, Large eggs, lowfat milk. Spoon dressing into 13"x9" pan. Bake at 350 for 35-40min. Yum.