¼ pound (1 stick) unsalted butter
4 tablespoons margarine
¾ cup finely chopped onions
¾ cup finely chopped green bell peppers
½ cup finely chopped celery
1 tablespoon minced garlic
2 bay leaves
2 tablespoons Chef Paul Prudhomme’s Magic Seasoning Salt®
¾ pound chicken giblets, boiled until tender, then ground (preferably) or finely chopped
1 cup chicken stock
1 tablespoon Chef Paul Prudhomme’s Magic Pepper Sauce®
5 cups finely crumbled cornbread or cornbread muffins
1 (13-ounce) can evaporated milk
3 eggs

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 Magic Seasoning Salt and continue cooking until vegetables are barely wilted, about 5 minutes. Stir in the giblets, stock and Magic Pepper Sauce; cook 5 minutes, stirring frequently. Turn off heat. Add the cornbread, milk and eggs, stirring well. Spoon dressing into a greased 13 x 9-inch baking pan. Bake at 350° until browned on top, about 35 to 40 minutes.