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.