Prep: 5 minutes
Cook: 45 minutes
1 cup evaporated milk
10 tablespoons unsalted butter, in all
3 bay leaves
3 cups onions, finely chopped
2 cups green bell peppers, finely chopped
1¾ cups celery, finely chopped
1½ tablespoons garlic, minced
4 tablespoons poultry seasoning (Chef Paul Prudhomme’s Poultry Magic®)
4 tablespoons pepper sauce (Chef Paul Prudhomme’s Magic Pepper Sauce®)
2 pounds duck or chicken giblets, ground
8 cups cornbread, roughly crumbled
Process the eggs and milk together in a blender at medium speed until fully combined, about 20 seconds. Set aside.
Spread the crumbled cornbread on a sheet pan and bake in a 300°F oven until the crumbs are dry and a touch of brown is showing on the larger pieces, about 30 minutes.
In a 5-quart pot, melt 6 tablespoons of butter together with the bay leaves. Add the onions. Cook, stirring frequently, until onions are beginning to brown on the edges, about 5 minutes. Add the bell peppers, celery, garlic, Poultry Magic® and Magic Pepper Sauce. Cook, stirring and scraping frequently, until the onions are beginning to brown and the celery and bell peppers are faded in color, about 4 minutes. Add the giblets. Stir until the giblets are fully cooked, but not browned, and the seasoning has a rich flavor, about 5 minutes. Add the remaining 4 tablespoons of butter and remove from the heat. Stir well until butter is melted. Remove bay leaves.
Put the baked crumbled cornbread in a large mixing bowl. Fold in the milk/egg mixture, then fold in the vegetable mixture until evenly mixed.
Spread the dressing on a sheet pan as thinly as possible. Refrigerate sheet pan in the coldest part of the refrigerator until dressing is very cold. (Note: The goal is to chill the dressing as quickly as possible. Spreading the dressing in a thin layer on a sheet pan allows it to cool very quickly. In our refrigerator, this took a little over 1 hour.) Bake at 350° until browned on top.