Tech President Les Guice has shared his family cornbread dressing recipe to the Lincoln Parish Journal readers.
Guice said early in his teaching career, he had a student from south Louisiana who he hunted with and who taught him how to cook dressing and gumbo. This particular recipe, he said, is only cooked for Thanksgiving.
“Family traditions are what Thanksgiving is all about,” Guice said. “Since my boys have grown up around this kind of meal, I believe the Thanksgiving meal is a way to reflect on the past family times while celebrating the day. This recipe is one of the ways we celebrate something together.”
Make sure to add Guice’s cornbread dressing to your holiday meal this Thanksgiving!
Guice Family Cornbread Dressing
- Make cornbread in an iron skillet (if you expect a lot of people, make 2 skillets and double everything else).
- Cut up and sauté an onion (2 is better), 3 celery ribs, 1 bunch of green onions, and a bell pepper.
- Cook 1 pound of ground sausage in a skillet.
- Crumble cornbread in a large mixing bowl and blend in vegetables and sausage.
- Add plenty of black pepper, 2 tablespoons of sage, and Tony Chachere’s seasoning salt.
- If you have cousins from south Louisiana, add some cayenne pepper.
- Add 3 or 4 tablespoons of chicken flavored bouillon.
- Taste and add more seasoning because you can never have enough.
- Blend 6 or 8 eggs in a bowl and stir them until blended.
- Pour eggs into dressing mix and gently mix throughout.
- If you have some oysters or ducks, go ahead and add those to the dressing mix (but not both).
- Lightly oil the surface of a large Dutch oven.
- Add dressing mix to Dutch oven and cook in a 450 degree oven for 1 to 1.5 hours (brown crust on top).
- Slice some raw turnips and serve on the side.
- Sliced turkey and giblet gravy make the dressing even better.
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