Cooking Louisiana  -  Elois's Cornbread Dressing
This is a Traditional Recipe handed down to Chuc...

CORN BREAD DRESSING - Chuc Ryan - Houma, Louisiana

(16 servings)

Make Cornbread amounting to use of 3 cups of corn meal
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 scum.

Grind gizzards and liver -- (grinder or food processor).

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 drippings.

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