Recipe for Chef Paul Prudhommes Conbread Dressing 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
SEASONING MIX ----------------
2 tsp Salt
1/2 tsp White pepper
1/2 tsp Ground red pepper (up to 1)
1 tsp Black pepper
1 tsp Dried oregano leaves
1/2 tsp Onion powder
1/2 tsp Dried thyme leaves
----------------- THE OTHER STUFF ----------------
1/4 lb Butter
4 tbl Margarine
3/4 cup Finely chopped onion
3/4 cup Chopped green bell pepper
1/2 cup Chopped celery
1 tbl Minced garlic
2 x Bay leaves
3/4 lb Chicken or turkey giblets, boiled, then chopped
1 cup Chicken stock
1/2 tsp Tabasco sauce (up to 1 Tbs)
5 can Finely crumbled cornnbread (not sweet), (8" square pan)
1 can (13-oz) evaporated milk
Instructions:
Instructions: [Make cornbread at least a day ahead.]

[Boil giblets. My turkey had only half of required amount; I used chopped mushrooms, sauteed with onions, etc., to make up difference.]

Mix seasoning mix ingredients and set aside.

In large skillet [the clean-up crew apprecieates using the Dutch oven for this] melt 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 minutes, stirring.

Add seasoning mix. Cook, stirring, two minutes.

Stir in stock, giblets, and tabasco. Cook five minutes.

Turn off heat. Stir in cornbread, eggs, milk. Spoon dressing into 13"x9" pan. Bake at 350 for 35-40min. Yum.

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