Chef Paul Prudhomme's Louisiana Kitchen Cornbread Dressing

My parents are from the South, but I was born in California. My hero, Paul Prudhomme, has allowed me to eat like my parents and their parents and to pass on these foods and traditions to my family. I usually triple this recipe for Thanksgiving Dinner. It's sweet and spicy at the same time. Since this is the most labor intensive dish at Thanksgiving I make it in stages. Two to three days in advance I make the cornbread and assemble the seasoning mix; next, I boil and dice the giblets. After I boil the giblets, within 24 hours I dice the vegetables.Once all the components are prepared the actual making of the dressing takes less than 20 minutes, excluding baking. This Recipe tastes like my mother's - but to the nth degree! I have won dressing cook-offs against my sisters with this recipe…. and it never fails.

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Chef Paul Prudhomme's Louisiana Kitchen Cornbread Dressing

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Seasoning mix:*

  • 2

    teaspoons salt

  • teaspoons white pepper

  • 1

    teaspoon ground red pepper

  • (preferably cayenne)

  • 1

    teaspoon black pepper

  • 1

    teaspoon dried oregano leaves

  • ½

    teaspoon onion powder

  • ½

    teaspoon dried thyme leaves

  • ¼

    pound (1 stick) unsalted butter

  • 4

    tablespoons 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

  • ten

    der, then ground (preferably), or

  • finely chopped

  • 1

    cup *Basic Chicken Stock*

  • 1

    tablespoon Tabasco sauce

  • 5

    cups finely crumbled cornbread

  • 1

    (13-ounce) can evaporated milk, or

  • 1⅔

    cups

  • 3

    eggs

Directions

Thoroughly combine the seasoning mix ingredients in a small bowl anad set aside. In a large skillet melt the butter and margarine with the onions, bell peppers, celery,garlic and bay leaves over high heat; saute about 2minutes, stirring occasionally. Add the seasoning mix and continue cooking until vegetables are barely wilted, about 5 minutes. Stir in the giblets, stock and Tabasco; cook 5 minutes, stirring frequently. Turn off heat. add the cornbread, milk and eggs, stirring well. Spoon dressing into a greased 13x9-inch baking pan. Bake at 350 degrees until browned on top, about 35 to 40 minutes.


Nutrition

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