Owen'S Cornbread Dressing

• 9-inch baked cornbread
• 3 lb. ground pork
• 1 lb. ground beef
• 2 lb. chopped chicken giblets (mostly gizzards)
• 1 lb. chopped onions
• 1 lb. chopped celery
• 1 medium chopped bell pepper
• 1 c. chopped shallots
• 2 finely cut garlic cloves
• 1/4 c. chopped parsley
• 1 pt. oysters
• salt, black pepper and red pepper to taste

1. Brown ground meat in a heavy pot.
2. (You may want to remove excess fat at this point.)
3. Add onions, celery and garlic. Cook until these vegetables are tender.
4. Put giblets in a separate pot with water to cover. Simmer until tender.
5. Be sure the giblets are finely chopped, then add to meat mixture. Add 2 cups liquid which may be water, the broth from boiling the giblets or other broth. Add shallots, bell pepper, parsley and oysters.
6. Cover and simmer 45 minutes.
7. Stir occasionally.
8. Add water when needed to keep moist.
9. Add salt and pepper to taste. Crumble cornbread into the meat mixture and mix well.
10. May be garnished with parsley and sliced hard-cooked eggs.

cornbread, ground pork, ground beef, chicken giblets, onions, celery, bell pepper, shallots, garlic, parsley, oysters, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=313660 (may not work)