Chef Paul Prudhomme's Conbread Dressing Recipe

• 2 tsp Salt
• 1 1/2 tsp White pepper
• 1/2 tsp Grnd red pepper (up to 1)
• 1 tsp Black pepper
• 1 tsp Dry oregano leaves
• 1/2 tsp Onion pwdr
• 1/2 tsp Dry thyme leaves
• 1/4 lb Butter
• 4 Tbsp. Margarine
• 3/4 c. Finely minced onion
• 3/4 c. Minced green bell pepper
• 1/2 c. Minced celery
• 1 Tbsp. Chopped garlic
• 2 x Bay leaves
• 3/4 lb Chicken or possibly turkey giblets, boiled, then minced
• 1 c. Chicken stock
• 1 1/2 tsp Tabasco sauce (up to 1 Tbs)
• 5 can Finely crumbled cornnbread (not sweet), (8" square pan)
• 1 can (13-ounce) evaporated lowfat milk
• 3 x Large eggs, beaten

Directions