Best Cajun Corn Bread Stuffing Recipes

CORNBREAD-ANDOUILLE STUFFING

Steps:

• Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, about 5 minutes. Remove with a slotted spoon and transfer to a plate.
• Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add 3 cups broth and bring to a boil; remove from the heat.
• Whisk the eggs and parsley in a large bowl. Add the potato bread, cornbread, sausage and vegetable-broth mixture and stir until combined, adding up to 1/2 cup more broth if necessary. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter).
• Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 35 more minutes.

CREOLE CORNBREAD

Steps:

• In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda. , In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet. , Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.

CAJUN CORNBREAD DRESSING

Steps:

• SEASONING MIX: Combine thoroughly, set aside.
• In large sauce pan, melt butter.
• Add onions, bell pepper, celery, garlic and bay leaves; cook over high heat about 2 minutes, stirring frequently.
• Add seasoning mix and continue cooking 5 more minutes.
• Stir in sausage, chicken broth and Tabasco.
• Cook 5 minutes.
• Turn off heat.
• Add cornbread, milk and eggs.
• Spoon into a greased baking dish.
• Bake at 350°F until brown on top, about 40 minutes.

CAJUN CORN BREAD STUFFING

Steps:

• Preheat oven to 350°F. Arrange corn bread on large baking sheet. Bake until slightly dry and toasted, about 20 minutes. Transfer to very large bowl; cool.
• Melt butter in heavy large Dutch oven over high heat. Add sausage, pepper, green onions, shallots, celery, garlic, thyme, sage, allspice, cayenne and bay leaves and sauté until vegetables are just tender and mixture is very moist, about 15 minutes. Stir vegetable mixture into corn bread. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
• To bake stuffing in turkey:
• Add 1/2 up chicken broth to stuffing and mix thoroughly. Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover tightly with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.Uncover stuffing and bake until top begins to brown, about 15 minutes.
• To bake all stuffing in pan:
• Preheat oven to 350°F. Butter 13x9x2-inch baking dish. Mix 1 1/2 cups chicken broth into stuffing. Transfer stuffing to prepared baking dish. Cover tightly with buttered aluminum foil. Bake until stuffing is firm and heated through, about 45 minutes. Uncover stuffing and bake until just beginning to brown to top, about 15 minutes.

CREOLE CORNBREAD STUFFING

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a 13x9-inch pan.
• Combine the flour, cornmeal, baking powder, 1 teaspoon salt, and sugar, and mix well.
• Whisk together 5 eggs, 6 tablespoons melted butter, and buttermilk. Add wet to dry ingredients, mixing just until incorporated. Pour into prepared pan.
• Bake in preheated oven until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely.
• To Make Stuffing: In a small bowl, combine the 2 tablespoons salt with the white pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil, and bay leaves.
• In another bowl, combine the minced onions, green onions, parsley, red or green peppers, chili peppers, and garlic.
• Melt 1 cup butter in a large frying pan. Add the spices and cook for a few minutes. Add the vegetables and cook about 5 minutes. Do not allow the vegetables to brown. Add the stock and Tabasco. Stir and cook 5 minutes more. Crumble the cornbread into the skillet and mix; remove pan from heat.
• Whisk 7 eggs and evaporated milk; pour into stuffing mixture. Return to low heat and cook, stirring, for about 2 minutes. Remove the bay leaves. Place stuffing in a bowl; cool before stuffing turkey.