Louisiana Corn Bread Dressing

Ingredients

• 5 cups cornbread
• 6 slices whole wheat bread, slightly toasted
• 2 cups celery, finely chopped
• 1 1/2 cups shallots with tops, cut fine
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• 1/2 cup onion, finely chopped
• 1/4 cup butter or margarine
• 4 tsp. salt
• 1/4 tsp. cayenne pepper
• 1 tsp. celery seed
• 1 tsp. sage (opt.)
• giblets
• 1/2 cup parsley, minced

Directions

Simmer gizzard, heart and neck in a quart of water until tender. Add liver and cook a few minutes more until done. Cut all meat fine for dressing. Saute' celery, onion and shallots in butter until done but not brown; add seasonings, more or less than amounts suggested to suit individual taste. Soak the toasted bread in cold water; squeeze dry and mix well with the crumbled cornbread. Combine with sauteed seasonings, parsley, minced giblets and sufficient water from the giblets to make a moist dressing. Stuff turkey; allow about 1 cup of stuffing for each pound of turkey.

By Robin from Washington, IA