Illustrated Turducken Recipe

Step 7 Cornbread Stuffing

The proportions for this dressing were multiplied by two for our increased bird size.

The following original recipe makes about 8 cups.

# 2 tablespoons Chef Paul Prudhomme's Poultry Magic
# 3/4-pound turkey/duck/chicken giblets
# 1/4 pound (1 stick) unsalted butter
# 4 tablespoons margarine
# 1 cup turkey, duck and/or chicken stock (instructions here)
# 3/4-cup finely chopped onions
# 1 tablespoon Chef Paul Prudhomme's Magic Pepper Sauce
# 3/4-cup finely chopped green bell peppers
# 1/2-cup finely chopped celery
# 5 cups finely crumbled cornbread (instructions here)
# 1 tablespoon mined garlic
# 2 bay leaves
# 1 (13-ounce) can evaporated milk (1-2/3 cups)
# 3 eggs (beatened)

Boil the turkey, duck, and/or chicken giblets until tender. Then chop up finely, or grind.

Set your oven to 350 F (177 C).

Melt the butter and margarine in a large frying pan over high heat. Then add the onions, bell peppers, celery, garlic and bay leaves and saute for 2 minutes. Add the Poultry Magic and cook for about 5 minutes, or until the vegetables are soft. Add the giblets, stock and Magic Pepper Sauce, and cook for another 5 minutes while constantly stirring. Take the skillet off the burner and add the cornbread, milk and eggs. After stirring some more, Spoon dressing into a greased 13 x 9-inch baking pan.

Put the stuffing into the oven and bake for 35-40 minutes, or until it is browned on top.