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From: riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer)
Newsgroups: rec.food.recipes
Subject: MEAT: Cornbread Stuffing
Summary: original subject was Re: REQUEST: Thanksgiving Capon with cornbread stuffing
Keywords: recipe meat
Message-ID: <1990Nov15.163211.25029@mthvax.cs.miami.edu>
Date: 15 Nov 90 04:11:04 GMT
Reply-To: riacmt@ubvmsa.cc.buffalo.edu
Followup-To: rec.food.cooking
Organization: University at Buffalo
Lines: 61
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)

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.