Cornbread Dressing with Livers

2 large hamburger buns
1 package "corn-kits" cornbread mix
1 cup celery, chopped
1/3 cup celery leaves, chopped
1 cup onion, chopped
3 cups chicken broth
1 can cream of chicken soup
1-1/2 teaspoons rubbed sage
1 teaspoon parsley flakes
1/2 teaspoon celery seed
2 eggs
Salt and pepper, to taste
1 pound chicken livers

Preheat oven to 350F. Crumble cornbread and buns into a large bowl. Add celery, celery leaves and onion and mix. Add chicken broth and chicken soup, undiluted. Stir in sage, parsley, celery seed, salt and pepper. Lightly beat eggs, add and stir well. Pour one-half dressing into pan and layer half of the livers. Pour balance of dressing and top with balance of livers. Bake 45 minutes to 1 hour or until livers are done.

Instead of livers, deboned chicken cut into pieces may be used. Serve as side dish or as main entree.

Serves 6.

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Cajun Country -- New Iberia, Louisiana