Thanksgiving, Six Ways: Designers Dish on Recipes

WWD asked six designers for the recipes for their signature dishes.

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Nicole Miller

Photo By Thomas Iannaccone

Nicole Miller:
I make Paul Prudhomme’s corn bread dressing every year. I met him a long time ago in New Orleans and have made the dressing ever since. We have Thanksgiving dinner in the office every year and it has become an office favorite as well.

Nicole’s Corn Bread Dressing

1½ pounds turkey, duck or chicken giblets
1 stick plus 2 tablespoons unsalted butter
4 tablespoons margarine
1½ cups finely chopped onions
1½ cups finely chopped green bell peppers
1 cup finely chopped celery
2 tablespoons minced garlic
3 large bay leaves
2 cups basic chicken stock
2 tablespoons Tabasco sauce
10 cups finely crumbled Paul and K’s Corn Bread
2 12-ounce cans evaporated milk
6 eggs, beaten

Seasoning Mix:
1 tablespoon plus 1 teaspoon salt
1 tablespoon white pepper
2 teaspoons ground red pepper (preferably cayenne)
2 teaspoons black pepper
2 teaspoons dried oregano leaves
1 teaspoon onion powder
1 teaspoon dried thyme leaves

Boil the giblets in water until tender, about 1 hour. Drain the giblets and (preferably) grind or very finely chop them. Thoroughly combine the seasoning mix ingredients in a medium-size bowl and set aside. In a 5½-quart saucepan, heat the butter and margarine over high heat until half melted. Add 1 cup of the onions, 1 cup of the bell peppers, ½ cup of the celery, and the garlic and bay leaves. Sauté about 2 minutes, stirring occasionally. Add the seasoning mix and continue cooking about 5 minutes, stirring and scraping the pan bottom frequently. Stir in the remaining ½ cup onions, ½ cup bell peppers and ½ cup celery, the stock, giblets, and Tabasco. Cook about 5 more minutes, stirring frequently. Remove from heat. Add the corn bread, milk and eggs, stirring well. Spoon the dressing into two greased 13-by-9-inch baking pans (preferably not nonstick types), spreading the mixture evenly in the pans. Bake at 350 degrees until browned on top, 35 to 40 minutes. Remove from oven and discard bay leaves. Serve as desired. Note: Be certain to let the dressing cool, then refrigerate it and chill it well before using it to stuff fowl. Makes about 16 cups.


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