Serves: 8
Total Calories: 173

Seasoning Mix
4 tablespoons ground turmeric
2 teaspoons salt
1 1/2 teaspoons white peppers
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon dried oregano leaves
1/2 teaspoon onion powder
1/2 teaspoon dried thyme leaves

Dressing Ingredients
4 ounces butter
4 tablespoons margarine
3/4 cup onion, finely chopped
3/4 cup green bell pepper, finely chopped
1/2 cup celery, finely chopped
1 tablespoon garlic, minced
2 bay leaves
12 ounces turkey, duck or chicken giblets, boiled until tender then ground (preferred) or finely chopped
1 cup turkey, duck or chicken stock
1 tablespoon Tabasco hot sauce
5 cups finely crumbled cornbread (increasing sugar to 1/3 cup)
1.667 cups evaporated milk
3 eggs

Thoroughly combine the seasoning mix ingredients in a small bowl and set aside.

In a large skillet, melt the butter and margarine with the onions, bell peppers, celery, garlic and bay leaves over high heat. Sauté about 2 minutes, stirring occasionally. Add the seasoning mix and continue cooking until vegetables are barely wilted, about 5 minutes. Stir in the giblets, stock and Tabasco. Cook for 5 minutes, stirring frequently. Remove from heat. Add the cornbread, milk and eggs, stirring well. Spoon dressing into a greased 9 x 13-inch baking pan. Bake at 350°F until browned on top, about 35-40 minutes.

Nutritional Facts:

Serves: 8
Total Calories: 173
Calories from Fat: 102

More Recipes from the Diabetic Cast Iron - Covered Wagon Cookin' Cookbook:
Andoullie Smoked Sausage Dressing
BBQ Turkey
Cornbread Dressing
Dave's Famous Beer Can Chicken
Dave's Famous Beer Can Turkey
Emeril's Essence
Fish Taco Seasoning
Oyster Dressing
Sweet Potato Eggplant Gravy
Turducken*