Ingredients:
- 2 pans (8 to 9-inch size) cornbread, homemade or use cornbread mix
- 1 cup chopped celery
- 1 cup chopped green onion
- 1/2 cup chopped green pepper
- 1 clove garlic, finely minced
- 4 ounces butter
- turkey giblets, optional
- 2 slices white bread
- 1 1/2 cups chicken broth
- 3 eggs, slightly beaten
- 6 canned tamales, mashed
- 1/2 teaspoon salt
- dash ground cayenne pepper, or to taste
Preparation:
Put giblets in a saucepan; cover with water. Bring to a boil; reduce heat, cover, and simmer until tender. Chop liver; add to cornbread mixture along with 1/4 cup of the stock. Reserve remaining giblets for gravy. If you don't use giblets, add about 1/4 cup more broth or bouillon to the dressing.
Soak bread in the chicken broth, then stir into cornbread mixture. Add remaining ingredients; mixed thoroughly. Spoon into a greased 2-quart casserole. Bake at 350° for 30 to 35 minutes.
Serves 8.
More Dressing and Stuffing Recipes
Oyster Dressing Recipe
Giblet Dressing Recipe
Apple Pecan Dressing Recipe
Southern Cornbread Dressing
Bread Oyster Dressing
Oyster Cornbread Dressing
Southwest Cornbread Dressing
Cornbread Dressing
Crockpot Cornbread Dressing
Stuffing and Dressing Recipes
Turkey Recipes
Chicken Recipes
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