𝐒𝐎𝐔𝐓𝐇𝐄𝐑𝐍 𝐂𝐎𝐑𝐍𝐁𝐑𝐄𝐀𝐃 𝐃𝐑𝐄𝐒𝐒𝐈𝐍𝐆 & 𝐆𝐈𝐁𝐋𝐄𝐓 𝐆𝐑𝐀𝐕𝐘| 𝐏𝐄𝐑𝐅𝐄𝐂𝐓 𝐓𝐇𝐀𝐍𝐊𝐒𝐆𝐈𝐕𝐈𝐍𝐆 𝐒𝐈𝐃𝐄 𝐃𝐈𝐒𝐇| 𝐂𝐑𝐄𝐎𝐋𝐄 𝐂𝐀𝐉𝐔𝐍 𝐃𝐄𝐋𝐈𝐂𝐈𝐎𝐔𝐒

100% authentic 100% homemade CORNBREAD DRESSING WITH GIBLET GRAVY. Ground sage is a classic Creole and Cajun flavor addition to the dressing. The giblet gravy is thickened using a classic Creole-inspired beurre manié. Delicious holiday or any day side dish.
Give this good luvin from the oven recipe for CORNBREAD DRESSING WITH GIBLET GRAVY a try.
And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’.
𝐋𝐈𝐍𝐊 𝐓𝐎 𝐂𝐇𝐈𝐂𝐊𝐄𝐍 𝐒𝐓𝐎𝐂𝐊 𝐕𝐈𝐃𝐄𝐎:
𝗵𝘁𝘁𝗽𝘀://𝘆𝗼𝘂𝘁𝘂.𝗯𝗲/𝘇𝗟𝗫𝘆𝗙𝗾𝟴𝗣𝟬𝗤𝗠
𝐋𝐈𝐍𝐊𝐒 𝐓𝐎 𝐌𝐑𝐒. 𝐂𝐋𝐎𝐓𝐄𝐀𝐋'𝐒 𝐂𝐑𝐄𝐎𝐋𝐄 𝐒𝐄𝐀𝐒𝐎𝐍𝐈𝐍𝐆:
[𝗘𝗧𝗦𝗬]: 𝗵𝘁𝘁𝗽://𝗯𝗶𝘁.𝗹𝘆/𝗖𝗿𝗲𝗼𝗹𝗷𝘂𝗻𝗖𝗼𝗻𝘁𝗲𝘀𝘀𝗮𝘀
[𝗔𝗠𝗔𝗭𝗢𝗡]: 𝗵𝘁𝘁𝗽://𝗯𝗶𝘁.𝗹𝘆/𝗖𝗿𝗲𝗼𝗹𝗷𝘂𝗻𝗰𝗼𝗻𝘁𝗲𝘀𝘀𝗮𝘀
𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒:
𝐂𝐎𝐑𝐍𝐁𝐑𝐄𝐀𝐃
1 1/4 cups CORN MEAL
1/2 cup SELF-RISING FLOUR
½ teaspoon TABLE SALT
½ teaspoon BAKING SODA
½ teaspoon BAKING POWDER
1 large EGG
1 ¼ cup WATER
2 tablespoons VEGETABLE OIL
𝐃𝐑𝐄𝐒𝐒𝐈𝐍𝐆
CHUNKED CORNBREAD
3 ounces FRENCH BREAD CRUMBS
3 -3 1/2 cups CHICKEN STOCK
1 cup SHALLOTS, chopped
½ cup CELERY chopped
1 cup BELL PEPPER, chopped
2 teaspoons CREOLE SEASONING
2-3 BAY LEAVES
3 tablespoon SALTED BUTTER
1-3 teaspoons GROUND SAGE
1 teaspoon ground SMOKED PAPRIKA
1 teaspoon dried PARSLEY FLAKES
1 small EGG, lightly beaten
𝐆𝐈𝐁𝐋𝐄𝐓 𝐆𝐑𝐀𝐕𝐘
GIBLETS
1/4 cup SHALLOTS
1/4 cup BELL PEPPER
1 1/2 cups WATER
1 cup TURKEY (or any fowl) DRIPPINGS & FROND
1 teaspoon CREOLE SEASONING
2 tablespoons SALTED BUTTER
2 tablespoons ALL-PURPOSE FLOUR