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Corn Bread Dressing

1 lb Chicken or turkey giblets
5 c Water
1 ea Rib celery - halved
1 md Carrot - halved
1 sm Onion - quartered
1/2 t Salt
2 ea Boxes corn muffin mix - 1 lb each
1 c Fresh parsley - minced
3/4 c Green onions - finely chopped
3/4 c Celery - finely chopped
1/2 c Green bell pepper - finely chopped
1 t Fresh garlic - minced (or 1/2 tsp garlic powder)
3/4 t Black pepper
3/4 t Cayenne pepper
1/2 t Poultry seasoning
1 lb Sausage mixture - uncased, preferably spicy
1/2 c Butter
2 c Reserved giblet broth - fat skimmed from top

1. Place giblets, the water, celery halves, carrot, quartered onion, and salt in a large, deep saucepan. Bring just to a boil, skim until foam (if any) subsides, reduce heat, and boil slowly until giblets are tender (about 1 hour). Drain, reserving solids and liquids separately. Chop giblets or pulse in a food processor.

While broth cooks (if you are making the dressing all in one day), prepare corn muffin mix according to package directions and bake in a cake pan until golden brown. Let cool; crumble into small pieces.

Meanwhile, chop the vegetables and mix the garlic and seasonings; reserve.

In a large skillet or Dutch oven, brown the sausage. Drain off the fat and add the butter, vegetables, and seasonings. Cook, stirring occasionally, over medium-high heat, until vegetables wilt. Add reserved giblet broth and giblets and bring to a simmer. Simmer about 20 minutes. Stir in crumbled corn bread. Stir in additional chicken broth a small amount at a time, folding together well, until mixture is moist but not soggy. Taste carefully and correct seasonings. Dressing should be spicy to your palate. Pack mixture into an ovenproof or microwaveable pan, and reserve while preparing the remainder of the meal.

Reheat shortly before serving.

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