Rice and Cornbread Dressing

  • Yield: 20 servings


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