Chef Paul Prudhomme's Louisiana Kitchen Cornbread Dressing

By YogiRenee

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.

Ingredients

• Seasoning mix:*
• 2 teaspoons salt
• 1 1/2 teaspoons white pepper
• 1 teaspoon ground red pepper
• (preferably cayenne)
• 1 teaspoon black pepper
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme leaves
• 1/4 pound (1 stick) unsalted butter
• 4 tablespoons margarine
• 3/4 cup finely chopped onions
• 3/4 cup finely chopped green bell
• peppers
• 1/2 cup finely chopped celery
• 1 tablespoon minced garlic
• 2 bay leaves
• 3/4 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
• 1 2/3 cups
• 3 eggs

Details

Servings 8

Preparation

Step 1

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.