Rice and Cornbread Dressing

  • Yield 20 servings


1 cup raw rice/cooked
1 package Jimmy Dean Sage Sausage
3 large onions
1 bunch green onion tops
1 medium bay leaf
2 tablespoons Tony Chachere`s creole seasoning
1 packet cornbread
3 pounds chicken giblets
3 cloves garlic
3 eggs
1 stick butter or olio
1 raw carrot
1 bunch celery
2 bell peppers


In  Large container crumble baked cornbread and combine cooked rice. Cook giblets in salted water adding 1 onion, celery leaves,and the raw carrot to cooking water. reserve water (stock) when giblets are tender. Grind cooked giblets. Add to rice and cornbread mixture  Wilt chopped onions, celery bell pepper, and garlic in butter. Add to mixture. add Tony`s, bay leaf And green onion tops to mixture. Add eggs and stir in about 2 cups stock to make it quite moist. Bake in oven for 30 min.or until it is consistency you like.



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