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Cajun Cornbread Stuffing
 

Seasoning Mix 2 teaspoons salt 1½ teaspoon white pepper 1 teaspoon cayenne 1 teaspoon black pepper 1 teaspoon dried oregano ½ teaspoon granulated onion or onion, powder ½ teaspoon dried thyme Dressing 1½ sticks unsalted butter ¾ cup onions, chop fine ¾ cup green bell pepper, chop fine ½ cup celery, chop fine 2 bay leaves 1 tablespoon garlic, mince ¾ cup chicken giblets; cook, grind 1 cup chicken broth 1 tablespoon hot red pepper sauce 5 cups cornbread, crumble 12 ounce can evaporated milk 3 eggs Mix ingredients for seasoning mix or use a commercial Cajun poultry seasoning mix. Melt butter in a large sauté pan and sauté onions and green bell peppers, celery, leaves, and garlic for 2 minutes, stirring occasionally. Add seasoning mix (or 3 tablespoons commercial Cajun poultry seasoning), and continue cooking until vegetables are barely wilted, about 5 minutes. Stir in giblets, along with chicken stock, hot pepper sauce, and cook for 5 minutes, stirring frequently. Remove from heat. Add cornbread, milk and eggs and mix well. Stuff turkey with mixture or bake in a buttered 13x9 inch baking pan at 350° F. until browned on top, about 35-40.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.