Louisiana Cornbread Dressing

Advocate-tested recipe

Louisiana Cornbread Dressing

Serves 12. This dressing recipe is from “River Road Recipes,” published by The Junior League of Baton Rouge and was featured in The Advocate’s “I’ll Be Home For Christmas” 1991 Food Focus booklet.

5 cups Golden Cornbread, crumbled (see recipe)

6 slices whole wheat bread (or French bread), slightly toasted

2 cups finely cut celery

1½ cups green onions with tops, cut fine

½ cup finely cut onion

½ cup minced fresh parsley

¼ cup butter or margarine

4 tsps. salt

¼ tsp. cayenne

½ tsp. black pepper

1 tsp. celery seed

1 tsp. sage (optional)

Giblets

1. Simmer gizzard, heart and neck in a quart of water until tender. Add liver and cook a few minutes more until done. Cut all meat fine for dressing.

2. Sauté celery, green onions and onion in the butter until tender but not brown. Add seasonings, more or less than amount suggested to suit individual taste.

3. Soak the toasted bread in cold water, squeeze dry and mix well with the crumbled corn bread. Combine with the sautéed seasonings, parsley, minced giblets and sufficient liquor from the giblets to make a moist dressing. Stuff turkey or place in lightly greased baking pan.

Golden Cornbread

If doubled, this recipe will give slightly over 5 cups.

1 cup yellow cornmeal

¾ cup flour

5 tsps. baking powder

¾ tsp. salt

1 slightly beaten egg

1 cup milk

2 tbls. melted shortening

1. Sift dry ingredients into bowl and add the slightly beaten egg, milk and melted shortening. Beat thoroughly.

2. Pour into greased shallow pan. Bake in preheated 425-degree oven for 25 minutes.