Louisiana Corn Bread Stuffing
|Butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Chopped green bell pepper||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Herbed buttermilk||3 Cup (48 tbs)|
|Corn bread crumbs||1 Cup (16 tbs)|
|French breadcrumbs||3 Cup (48 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Ground pepper||To Taste|
|Chicken stock||1 1⁄2 Cup (24 tbs) (Preferably Homemade)|
|Butter||1 Tablespoon, cut in small pieces|
Preheat oven to 350°F.
Grease 2-quart baking dish.
Melt 1/4 cup butter in heavy large skillet over low heat.
Add onion, green pepper and celery and cook, stirring frequently, until limp but not browned, about 10 minutes.
Stir in crumbs, parsley, salt and pepper and red pepper.
Blend chicken stock and eggs in small bowl.
Add to corn bread mixture and stir until evenly moistened.
Turn into prepared baking dish.
Dot with 1 tablespoon butter.
Bake until browned, 35 minutes.