This is a
Traditional Recipe handed down to Chuc...
CORN BREAD DRESSING - Chuc Ryan - Houma, Louisiana
Make Cornbread amounting to use of 3 cups of corn
1 pound chicken livers
1 pound chicken gizzards
1 pound good lean ground beef
4 medium onions (chopped)
3 stalks of celery (chopped)
1 bell pepper (chopped)
Salt and pepper to taste
Clean liver and gizzards. Boil liver and gizzards,
in separate pots if it’s easier, -in salt
and black pepper water- boil gizzards longer than liver.
Boil until tender (about 15 minutes). Do not use more water than
needed to cover them. Save water after skimming off
Grind gizzards and liver -- (grinder or food
Sauté onions, celery, bell pepper in oil. Add
ground meat and cook -- not quite brown -- drain grease if too much.
Add liver and gizzards and some of water from
boiling gizzards and livers to onions and
ground meat --- cook about 15 minutes-- you only have about two
cups of fluid when you start. When finished you have about a cup or
cup and a half of fluid.
Crumble corn bread, not pulverized, in a large
bowl and add meat mixture. DO NOT STIR HARD,
MIX IT GENTLY --- DON'T GUM IT. This mixture should
be fairly juicy. If not enough fluid -- add chicken broth or turkey
Put in large Pyrex pan and bake at about 325ºF
for about 45 minutes. Top should be browned.
The tough part is to get the right amount fluid in
the cornbread dressing. It should be neither
too dry nor too moist.
Source: Elois B. Ryan, Houma, LA
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