Cornbread Dressing Holiday Special(Serves 12)

• 2 (9-inch) skillets cornbread (see Old Fashion Cornbread recipe by M. Od'Neal)
• 1 lb. chicken giblets, cooked, chopped and drained
• 1/2 c. bell pepper, finely chopped
• 5 sprigs parsley, chopped
• 1/2 c. green onions, chopped
• 2 cloves garlic, chopped
• 3 Tbsp. poultry season or sage
• 1 1/2 sticks margarine
• 1 Tbsp. black pepper
• 1 to 2 bay leaves (leave whole)
• 2 tsp. cayenne pepper
• 1 Tbsp. thyme
• salt to taste
• 2 eggs, beaten
• 1 c. milk (evaporated)
• 2 cans chicken broth

1. In a large bowl, stir together all ingredients.
2. No special order.
3. Cook approximately 2 1/2 hours at 300u0b0, stirring once. Important: No stock from chicken or turkey.
4. No poultry fat! Oysters (1 pint) may be substituted for giblets.
5. Remove bay leaves at the time you stir (approximately 1 hour after cooking time).

chicken giblets, bell pepper, parsley, green onions, garlic, poultry season, margarine, black pepper, bay leaves, cayenne pepper, thyme, salt, eggs, milk, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=473093 (may not work)