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Print this Recipe    Stuffing 01

Cornbread Dressing

1 piece beef liver
1 package chicken gizzards
1 medium sized onion chopped
1 green pepper chopped
1 stalk celery chopped (optional)
pinch of garlic minced
1 cup flour
1 cup cooking oil
2 packages Cornbread Mix

Cook cornbread as directed. Set aside.

Place liver and gizzards in large pot with enough water to boil
and have some water left over.

In large pot or Dutch oven, combine the flour and cooking oil.
Sprinkle a little salt on the resulting paste. On low to medium
fire, cook this paste until it turns a dark brown. You will need
to stir constantly, or it will burn.

When the roux is brown, add veggies to the mix and sprinkle with
salt. Let cook until they are soft.

When the meat is cooked, remove from the pot and grind up in a meat
grinder. Season meat after it is ground up with some Cajun seasoning.

Take the ground meat and add to the roux until it is of dressing
consistency. Or until you have enough meat for your taste buds.

Take cornbread after it is done and crumb it up in a food processer.

In a large bowl, combine the cornbread and dressing mix. Add a
bit of the water used to boil the meat in while mixing. This keeps
the dressing from becoming too dry.

Place in two quart baking dish. Cook at 350 until top is nice and
brown.

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