Best Bread Stuffing With Crawfish Bacon And Collard Greens Recipes

Stuffed Crawfish Bread image

Provided by gailanng

Categories Breads

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 11

1/4 cup butter, melted (plus more for brushing)
2 cups onions, finely chopped
1 cup bell pepper, finely chopped
1 lb peeled louisiana crawfish tails with fat
1/4 cup green onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon hot sauce
1 (48 ounce) package frozen bread dough, such as Bridgeford (three loaves)
1 1/2 cups mozzarella cheese or 1 1/2 cups monterey jack cheese, shredded
1 1/2 cups cheddar cheese, shredded

Steps:

Melt 1/4 cup butter in a large skillet over medium-high heat. Add onions; sauté 5 to 10 minutes or until translucent. Reduce heat to medium. Add bell pepper and garlic; sauté´ 5 to 8 minutes. Add crawfish, green onion, hot sauce, and salt and pepper; sauté 5 minutes to marry flavors. Cover and set aside.
Preheat oven to 350ºF.
Roll each defrosted loaf of bread dough out on a lightly floured surface to a 20x5-inch rectangle. Cut each rectangle in half width-wise. Spoon about 1/2 cup of crawfish mixture into center of each piece; top with 1/4 cup of each type of cheese. Fold dough over and pinch edges to seal, fully enclosing filling. Cut 2-inch slits on top of filled dough for venting. Repeat with remaining dough and crawfish mixture. Place loaves on a greased baking sheet and brush tops with melted butter. Bake 25 to 30 minutes or until golden.
Cool 10 minutes. Slice and serve warm.

Nutrition Facts : Calories 488.3, Fat 49.5, SaturatedFat 26.1, Cholesterol 77.3, Sodium 339, Carbohydrate 3.8, Fiber 0.8, Sugar 1.7, Protein 7.1

Bread Stuffing - Nothing Compares With This! image

Provided by twissis

Categories Apple

Time 1h

Yield 20 3/4 cup servings, 20 serving(s)

Number Of Ingredients 10

2/3 cup dried cranberries
1/2 loaf dark rye bread (roughly 1/2 lb, torn in sml bite-size pieces)
3 celery ribs (finely diced)
2 red onions (finely diced)
2 large apples (peeled, cored & diced)
2 tablespoons olive oil
1 (16 ounce) package herb seasoned stuffing mix (Like I said, Pepperidge Farm works for me)
8 tablespoons butter or 8 tablespoons margarine
2 teaspoons caraway seeds
4 cups canned chicken broth (or homemade stock, but I use mine for the gravy)

Steps:

Put dried cranberries in a 1 cup measuring cup, fill w/boiling water & set aside to plump.
Preheat oven to 250°F.
Tear dark rye bread into small bite-size pieces & place in oven baking dish lrg enough to have them generally in 1 layer. Allow to crisp somewhat, but not go completely dry & crunchy.
While rye bread is crisping, put 2 tbsp olive oil in lrg dutch oven. Saute diced celery 1st for 1 min over med-heat, add diced onion & saute mix till veggies are beginning to soften. Remove from heat & stir in diced apple just to combine.
CAUTION: Do not cook further once the apple is added. The apple will cook slightly just by virtue of being added to the hot veggie mix. If you cook further, the apple will likely turn to mush.).
Dump entire pkg of seasoned stuffing mix over the apples & then the slightly crisped rye bread atop the stuffing mix.
Dot surface as evenly as possible w/8 tbsp of butter or margarine & sprinkle the caraway seeds atop the mixture. .
Heat chicken broth or stock to a near boil & pour over all ingredients in the dutch oven. Stir well to combine all ingredients.
Drain plumped dried cranberries & reserve the liquid. Stir them GENTLY into the stuffing mixture & use the reserved liquid to add more moisture to the stuffing if you feel it is needed.
You are now done w/the recipe. The dressing can be served immediately, stuffed in the duck/turkey or cooked in the oven later. Follow your usual methods for this.