Cornbread Dressing 1

3 boxes Jiffy corn muffin mix
3 eggs
1 cup milk
1 pound ground beef
1 pound ground pork
1 large onion
1 bell pepper
1 stalk celery
1 clove garlic
1-1/2 cups water
Tony Chachere's Creole seasoning to taste
1 cup parsley, chopped
1 cup green onions, chopped
1 cup raisins
1-1/2 cups pecans, chopped

Preheat oven to 350F. Bake corn muffins as directed. Brown ground meat. Drain excess fat. Chop onion bell pepper celery and garlic very fine. Add to browned ground meat and cook until vegetables are soft and clear. Add water and seasonings and cook on low for one hour. Add more water if needed. In a large bowl mash hot cornbread with a fork. Add parsley, green onions, raisins and pecans. When the meat is cooked add it to the cornbread mixture. The finished cornbread dressing should be moist. If needed water can be added to the meat. This much can be done the day before. The cold dressing can be used to stuff a turkey or be put in a casserole dish. Bake over 1 hour at 350F.

Serves 8

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Cajun Country -- New Iberia, Louisiana