Traditional Cajun cornbread dressing
A series of authentic Thanksgiving recipes from Louisiana The dressings of south Louisiana are often called stuffings because they are made with cornbread. Stuffings and dressings can be made with chicken, oysters, or shrimp, or with ground beef or sausage. Ingredients 1 fryer about 3.5 lb with the giblets and neck, rinsed in cool water 3 tbsp vegetable oil 1 cup finely chopped yellow onions 1 cup seeded and finely chopped bell peppers 1 cup finely chopped celery 4 cups crumbled country cornbread 1/2 cup chopped parsley leaves 1 large egg, lightly beaten 1 large hard-boiled egg, peeled and finely chopped 1 tsp baking powder 1/2 tsp salt 1/4 tsp freshly ground black pepper 1/2 stick butter, melted Cooking Directions Using a knife, slice the fryer into serving pieces and coarsely chop the giblets. Put the chicken in a heavy Dutch oven and cover with enough water to cover. Over high heat, bring to a boil, then reduce heat to medium-low and cover. In about an hour, simmer the chicken