Louisiana Cornbread Dressing Recipe

• 5 c. corn bread
• 6 slices whole wheat bread (or possibly French bread), slightly toasted
• 2 c. finely cut celery
• 1 1/2 c. shallots with tops, cut fine
• 1/2 c. finely cut onion
• 1/2 c. chopped parsley
• 1/4 c. butter
• 4 teaspoon salt
• 1/4 teaspoon cayenne
• 1/2 teaspoon black pepper
• 1 teaspoon celery seed
• 1 teaspoon sage (optional)
• Giblets

1. Simmer gizzard, heart and neck in a qt of water till tender.
2. Add in liver and cook a few min more till done.
3. Cut all meat fine for dressing.
4. Saute/fry celery, shallots and onion in the butter till done but not brown; add in seasonings, more or possibly less than amounts suggested to suit individual taste.
5. Soak the toasted bread in cool water, squeeze dry and mix well with the crumbled corn bread.
6. Combine with the sauteed seasonings, parsley, chopped giblets and sufficient liquor from the giblets to make a moist dressing.
7. Stuff turkey; allow about 1 c. of stuffing for each lb.
8. of turkey.

corn bread, whole wheat bread, celery, shallots, onion, parsley, butter, salt, cayenne, black pepper, celery, sage

Taken from cookeatshare.com/recipes/louisiana-cornbread-dressing-12659 (may not work)