Cajun Cornbread Dressing
                                    Serves 8 - 10

 

 4 (8½ ounces) packages Corn Muffin Mix
 2 sticks butter or margarine
 1 cup onion, chopped
 ½ cup green bell pepper, chopped
 ¼ cup celery, chopped
 2 tablespoons minced garlic
 2 tablespoons dried parsley
 1 pound ground pork
 1 pound ground beef
 2 cups chicken stock
 1 can Cream of Mushroom soup
 1¼ teaspoons salt
 2 tablespoon Cajun seasoning mix
 6 eggs, beaten
 3 cups milk
 1 cup green onion, chopped

 

Prepare corn muffins according to box, except use 1 stick of butter to grease pan. Bake as package instructs, remove from oven and cool. While cornbread is cooling, heat remaining butter on high heat in 4-quart pot. Add onion, bell pepper, celery, garlic and parsley. Sauté for 5 minutes. Add pork and sauté until pork starts to brown. Break up the pork as much as you can, then add beef. Stir well, continuing to brown and break up the meat until totally cooked. Remove from heat and drain excess oil from meat. Add chicken stock and return to high heat. Bring to boil for 10 minutes. Add soup and stir until blended. Add salt and Cajun seasoning, stirring well. Reduce heat to low and simmer for 20 minutes. Remove from heat, set aside to cool. In large bowl, crumble cooled cornbread well, then slowly add to meat mixture. Mix until blended. Add milk, mixing well. Then, add eggs and green onion and mix until completely blended. Grease a 9-inch x 13-inch pan, thoroughly. Spread cornbread mixture evenly in pan and bake at 350 degrees for 25-30 minutes or until center is firm.