Creole Cornbread Stuffing

2 cups flour
2 cups stone ground cornmeal                                                                      
2 tablespoons baking powder
1 teaspoon salt                                                                                                                
4 tablespoons white sugar
5 eggs, beaten
6 tablespoons butter, melted
3 cups buttermilk
2 tablespoons salt



 

2 teaspoons ground black pepper
2 teaspoons cayenne pepper
4 teaspoons dried oregano
4 teaspoons sage
 2 teaspoons dried thyme
6 tablespoons chopped fresh basil
4 teaspoons poultry seasoning
1 cup chopped yellow onion
1 cup chopped green onions

1 cup chopped celery
1 cup chopped parsley
2 cups chopped bell pepper
2 green chile peppers, chopped
2 cups turkey broth from the giblets of the turkey (boil neck, liver, and gizzard until tender)
 

 




* Preheat oven to 375 degrees F (190 degrees C). Butter a 13x9 inch pan.

* Combine the flour, cornmeal, baking powder, 1 teaspoon salt, and sugar, and mix well.

* Combine the 5 eggs, 6 tablespoons melted butter, and buttermilk. Add wet to dry while mixing on low with a mixer. Mix just until no dry ingredients remain. Pour into prepared pan or your favorite oven dishware....mom certainly had hers.....a very large and deep corning dish.

* Bake until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely.

* To Make Stuffing: In a small bowl combine the 2 tablespoons salt, black pepper, cayenne pepper, oregano, thyme, basil, sage and poultry seasoning.

* In another bowl combine the green onions, chopped onions, parsley, green bell peppers, chili peppers, celery, and garlic.

* Melt 1 cup butter in a large fry pan. Add the spices and cook for a few minutes. Add the vegetables and cook about 5 minutes. Do not allow the vegetables to brown. Add the stock, which is made from the giblets.  Stir and cook 5 minutes more. Crumble the cornbread into a bowl and mix with the vegetables. Make sure to stir well .Place in the oven for about 30 to 45 minutes or until the top is brown. 

I don’t ever recall mom placing the stuffing in the turkey, but you could do what you like, but let cool before doing so.