Louisiana Cornbread Dressing

Cook cornbread in a cast iron skillet and prepare rice. (Note: prep time does not include these steps.)

Crumble cornbread and combine with rice in a large bowl. Add chili powder, Cajun seasoning, salt and pepper (if needed) to taste. Melt one stick of butter in a Dutch oven and saute the green onions and celery, adding parsley as the vegetables cook down. Add cornbread and rice mixture to the pan and stir well. Brown the dressing mixture, adding more butter as needed. Stir frequently. If the dressing seems too dry, add chicken broth while browning.

Once browned, spoon dressing into a casserole dish and pour a little chicken broth or turkey gravy over it to moisten. Keep warm in the oven at 300 degrees for about 20 to 30 minutes. I will often make this a day ahead and heat it up while preparing the rest of the meal.