Paul Prudhomme'S Cornbread Dressing

• 1/4 pound (1 stick) unsalted butter
• 4 tablespoons margarine
• 3/4 cup finely chopped onions
• 3/4 cup finely chopped green bell peppers
• 1/2 cup finely chopped celery
• 1 tablespoon minced garlic
• 2 bay leaves
• 2 tablespoons Chef Paul Prudhomme's Magic Seasoning Salt(R) OR
• 2 t salt
• 1 1/2 t white pepper
• 1 t cayenne
• 1 t black pepper
• 1 t dried oregano leaves
• 1/2 t onion powder
• 1/2 t dried thyme leaves
• 3/4 pound chicken giblets, boiled until tender, then ground (preferably) or finely chopped
• 1 cup chicken stock
• 1 tablespoon Chef Paul Prudhomme's Magic Pepper Sauce(R) OR tabasco
• 5 cups finely crumbled cornbread or cornbread muffins
• 1 (13-ounce) can evaporated milk
• 3 eggs

1. In a large skillet melt the butter and margarine with the onions, bell peppers, celery, garlic and bay leaves over high heat; saute about 2 minutes, stirring occasionally.
2. Add the Magic Seasoning Salt and continue cooking until vegetables are barely wilted, about 5 minutes. Stir in the giblets, stock and Magic Pepper Sauce; cook 5 minutes, stirring frequently. Turn off heat.
3. Add the cornbread, milk and eggs, stirring well.
4. Spoon dressing into a greased 13 x 9-inch baking pan. Bake at 350u0b0 until browned on top, about 35 to 40 minutes.

ubc, margarine, onions, green bell peppers, celery, garlic, bay leaves, salt, salt, white pepper, cayenne, black pepper, oregano, onion powder, thyme, chicken giblets, chicken stock, pepper sauce, muffins, milk, eggs

Taken from www.epicurious.com/recipes/member/views/paul-prudhommes-cornbread-dressing-1253959 (may not work)