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CORN BREAD DRESSING

posted Nov 6, 2011, 8:48 AM by Creative Cajun Cooking Admin   [ updated Apr 7, 2018, 2:55 PM by briana davis ]
Jimmy L. Babin
Creative Cajun Cooking
CORN BREAD DRESSING
A side dish normally served during holidays that goes great with any meat
Servings: 150
Yield: 12 gallons
10 Pounds ground beef
10 Pounds ground pork
5 Pounds pork sausage, bulk
5 Pounds giblets
10 Pounds yellow onions, chopped
4 gallons WATER
15 Pounds cornbread
3 Cups MAGIC SWAMP DUST
1/4 Cup Creative Cajun Cooking
Seafood Boil
16 Cups celery, chopped
16 Cups bell pepper, chopped
  • Make your cornbread and let cool to room temperature
  • Place giblets, onions, seafood boil, magic swamp dust, and 1 gallon of water in pot and cook until tender
  • Once tender, emulsify with blender wand in pot
  • Place 2 gallons of water, ground beef, ground pork, and pork sausage in pot using paddle to break it apart while cooking
  • Saturate cornbread with minimum amount of water and break it up finely
  • After meat is cooked turn off fire and add in cornbread mixing until an even consistency is obtained
  • Then blend in celery and bell pepper evenly
  • Place in baking pans of 2 to 3 inches of depth and bake until top is brown
  • Serve hot and watch your guest's expressions

Per Serving (excluding unknown
items): 399 Calories; 25g Fat (57.3%
calories from fat); 18g Protein; 24g
Carbohydrate; 1g Dietary Fiber;
112mg Cholesterol; 464mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 2
Lean Meat; 1/2 Vegetable; 4 Fat

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