riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer) (11/15/90)
Recipe for Cornbread stuffing: From Chef Paul Prudhomme's Louisiana Kitchen. We had this last Thanksgiving stuffed inside a roast goose. Great stuff! Cornbread for stuffing: 1 1/2 cups all-purpose flour 2/3 c yellow cornmeal 1/2 c sugar 1/2 c yellow corn flour (NOT cornstarch, but corn ground to a flour) 5 teaspoons baking powder 1/2 teaspoon salt 1 1/3 cups milk 5 tablespoons unsalted butter, melted 1 small egg, beaten Combine ingredients in a bowl and mix until JUST combined and large lumps are dissolved. Pour mixture into a greased 8 by 8 inch baking pan and bake at 350 degrees F until golden brown, about 45-55 minutes. If using for stuffing, let cool before using. Cornbread Dressing (i.e., stuffing): Seasoning mix: 2 teaspoons salt 1 1/2 teaspoons white ground pepper 1 teaspoon ground red pepper (cayenne) 1 teaspoon ground black pepper 1 teaspoon oregano 1/2 teaspoon onion powder 1/2 teaspoon dried thyme 1/4 pound (1 stick) unsalted butter 4 tablespoons margarine 3/4 cup finely chopped onions 3/4 cup finely chopped green bell pepper (we leave these out) 1/2 cup finely chopped celery 1 tablespoon minced garlic 2 bay leaves 3/4 pound chicken giblets, boiled until tender, then ground or finely chopped (optional) 1 cup chicken stock 1 tablespoon Tabasco hot pepper sauce (optional) 5 cups finely crumbled cornbread 1 (13-ounce) can evaporated milk, or 1 2/3 cups 3 eggs Thoroughly combine the seasoning mix ingredients in a small bowl and 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 2 minutes stirring occasionally. Add the seasoning mix and continue cooking until vegetables are barely wilted, about 5 minutes. Stir in the giblets, stock and Tabasco sauce; cook 5 minutes, stirring frequently. Turn off the heat. Add the cornbread, milk and eggs, stirring well. Spoon dressing into a greased 13 by 9 inch baking pan and bake at 350 deg F until browned on top, about 35 to 40 minutes. OR stuff into the cavity of your turkey/capon/goose/otherbird.