Best Creole Bread Dressing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREOLE CORNBREAD STUFFING (EMERIL'S)



Creole Cornbread Stuffing (Emeril's) image

Saw this on Good Morning America. I decided immediately it had to be a last minute addition to our Thanksgiving menu. My 22 year old son was thrilled to have it assigned to him ("instead of a sissy salad"). He breezed through making it and we all thought it was so good it had to have a permanent place on our Thanksgiving menu. Highly recommended (although it may be a tad spicy for some -- if you are timid about spices, go easy on them).

Provided by SharleneW

Categories     Pork

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 18

12 cups baked basic cornbread (we like the recipe from the Alber's Cornbread box, broken into 1-inch pieces, we recommend baking th)
1/2 tablespoon unsalted butter
4 cups chicken stock (canned or fresh)
1 cup heavy cream
1 cup milk
2 large eggs
1 tablespoon Emeril's Original Essence, plus
1 teaspoon Emeril's Original Essence (divided)
1 lb andouille sausage, cut crosswise into 1-inch pieces (or other smoked sausage)
3 tablespoons vegetable oil
3 cups chopped yellow onions
2 cups chopped celery
2 cups chopped green bell peppers
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 pinch cayenne pepper
2 tablespoons minced garlic
4 teaspoons finely chopped fresh thyme

Steps:

  • Preheat oven to 400°F Grease a 10x15-inch baking dish or two 9-inch square baking dishes with the butter.
  • Combine the chicken stock, cream, milk, eggs and 1 tablespoons Essence in a large bowl and whisk to blend. Add the dried cornbread and stir to mix, breaking up the pieces with a wooden spoon. Cover and refrigerate for 1 hour.
  • Meanwhile, heat a large skillet or medium pot over high heat. Add the andouille and cook until browned, about 5 minutes.
  • Add the vegetable oil and reduce the heat to medium high. Add the onions, celery, bell peppers, remaining 2 teaspoons Essence, the salt, black pepper, and cayenne; stir to mix.
  • Cook the vegetables, stirring occasionally, until very soft and golden, about 15 minutes. Add the garlic and thyme; cook until fragrant, about 30 seconds. Remove from the heat and add to the cornbread mixture. Stir to mix well.
  • Pour into the prepared baking dish(es) and bake until golden brown, 35 to 40 minutes.
  • Remove from the oven. Serve warm.

CREOLE CORNBREAD STUFFING



Creole Cornbread Stuffing image

Chock full of spices that really make this stuff sing. This is enough for one turkey.

Provided by Kevin Ryan

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 4h

Yield 20

Number Of Ingredients 28

2 cups unbleached all-purpose flour
2 cups stone ground cornmeal
2 tablespoons baking powder
1 teaspoon salt
4 tablespoons white sugar
5 eggs, beaten
6 tablespoons butter, melted
3 cups buttermilk
2 tablespoons salt
2 teaspoons ground white pepper
2 teaspoons ground black pepper
2 teaspoons cayenne pepper
2 teaspoons onion powder
4 teaspoons dried oregano
2 teaspoons dried thyme
6 tablespoons chopped fresh basil
4 bay leaves
1 cup minced onion
1 cup chopped green onions
1 cup chopped parsley
2 cups chopped red bell pepper
2 green chile peppers, chopped
2 tablespoons minced garlic
1 cup butter
2 cups chicken broth
1 tablespoon hot pepper sauce
2 cups evaporated milk
7 eggs, beaten

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.

Nutrition Facts : Calories 322.6 calories, Carbohydrate 30.3 g, Cholesterol 154.4 mg, Fat 18.7 g, Fiber 2.4 g, Protein 9.9 g, SaturatedFat 10.4 g, Sodium 1280.7 mg, Sugar 8.6 g

CORNBREAD STUFFING W/SHRIMP & ANDOUILLE (CAJUN/CREOLE ZWT-9)



Cornbread Stuffing W/Shrimp & Andouille (Cajun/Creole ZWT-9) image

(From a Food & Wine Magazine article) -- Star chef Susan Spicer comes from a strong European Christmas tradition. But in New Orleans, her holiday means a magnificent Cajun/Southern feast. She runs BAYONA (1 of the finest restaurants in New Orleans) & has been garnering local & national acclaim since 1986. In 1989, FOOD & WINE declared her 1 of that yr's Best New Chefs. Her training is French & her food global (including So Louisiana Cajun & New Orleans Creole). Her Christmas dinner was featured in Food & Wine Magazine & included a shrimp & andouille stuffing ("my version of something that's fairly common in New Orleans"). Of this recipe, she said "Andouille adds a wonderful smoky flavor to sweet cornbread stuffing". As an added bonus, this stuffing can be "made & refrigerated 1 dy before baking. Just bring it to room temp before baking." Prep time was estimated, begins w/pre-cooked cornbread & 15 min was allowed for ingredient prep. Enjoy!

Provided by twissis

Categories     Vegetable

Time 1h45m

Yield 10 Side-Dish Servings, 10 serving(s)

Number Of Ingredients 15

1 (8 ounce) package Jiffy cornbread mix (Pre-cooked & broken into 1-in pieces)
1 lb andouille sausage (quartered lengthwise & sliced crosswise 1/2 in thick)
3 tablespoons unsalted butter
2 medium onions, coarsely chopped
2 lbs celery, coarsely chopped
8 scallions (white & tender green parts only, coarsely chopped)
1 lb large shrimp (shelled, deveined & halved crosswise)
1 tablespoon fresh garlic, minced
1 tablespoon sage, chopped
1 tablespoon thyme, chopped
3 cups chicken stock or 3 cups canned low sodium chicken broth
1/2 cup flat leaf parsley, coarsely chopped
salt
fresh ground pepper
Tabasco sauce

Steps:

  • Prepare cornbread per pkg instructions & cut into pieces as directed.
  • Preheat oven to 350°F --- Generously butter a 10x15-in glass or ceramic baking dish. Put the cornbread pieces into a lrg bowl.
  • In a lrg, deep skillet, cook the andouille over mod heat until lightly browned & the fat rendered (about 10 min). Add to the cornbread.
  • Melt the butter in the skillet. Stir in the onions, celery & half of the scallions. Cook over low heat until soft (about 10 min). Add the shrimp, garlic, sage & thyme. Cook (while stirring) until the shrimp are just cooked through (about 3 min). Add the shrimp to the cornbread.
  • In the same skillet, bring the stock to a boil. Pour the stock over the cornbread & stir well. Add the parsley & remaining scallions. Season the stuffing w/salt, pepper & Tabasco to taste preferences.
  • Spread the stuffing in the prepared baking dish & bake for 1 hr (or until crisp & browned on top).

Nutrition Facts : Calories 370.2, Fat 20.2, SaturatedFat 7.6, Cholesterol 95, Sodium 1238.5, Carbohydrate 26.9, Fiber 3.9, Sugar 4.4, Protein 19.6

CREOLE CORNBREAD DRESSING



Creole Cornbread Dressing image

A friend found a recipe for creole cornbread stuffing on allrecipe.com, which I adapted for cornbread dressing. It is spicy but not too spicy. Everyone enjoyed it at Thanksgiving along with the creole smoked turkey.

Provided by Good Cook Wanda

Categories     Breads

Time 1h25m

Yield 10-12 serving(s)

Number Of Ingredients 20

4 -5 cups crumbled cornbread
1 tablespoon salt
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon onion powder
2 teaspoons dried oregano
1 teaspoon dried thyme
3 tablespoons chopped basil
2 bay leaves
1/2 cup minced onion
1/2 cup chopped green onion
3 tablespoons dried parsley
1 cup chopped red bell pepper
1 jalapeno pepper, seeded & minced
1 tablespoon minced garlic
1/2 cup butter
4 -5 cups chicken broth
1/2 cup evaporated skim milk
1 egg, beaten

Steps:

  • Preheat oven to 375 degrees.
  • Finely crumble cornbread into a large bowl.
  • Combine salt, peppers, onion powder, oregano, thyme, basil, bay leaves in a small bowl.
  • Melt butter in a large skillet. Add onions, bell pepper, jalepeno pepper, and garlic. Saute until soft. Do not brown.
  • Add parsley and spices to skillet for a minute.
  • Add vegetables and spices to the bowl with cornbread.
  • Put broth in a large pot & bring to a boil.
  • Add hot broth, one cup at time, to cornbread mixture in bowl. Mixture should be somewhat soupy.
  • Mix egg & evaporate milk together. Add to cornbread mixture.
  • Grease a 9 x 13 pan. Pour dressing into pan. Cook at 375 degrees for 35 - 45 minutes until bubbly all through.

CREOLE CHICKEN WITH CORNBREAD STUFFING



Creole Chicken with Cornbread Stuffing image

This recipe features a great method for a quick skillet cornbread stuffing that's loaded with colorful vegetables.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons unsalted butter
1 large red onion, chopped
2 stalks celery, chopped
4 ears of corn, kernels sliced off (or 3 cups thawed frozen corn)
Kosher salt and freshly ground pepper
1 tablespoon chopped pickled hot peppers
4 cups cubed cornbread, preferably stale (about 1/2-inch cubes)
4 skinless, boneless chicken breasts (6 to 8 ounces each)
2 teaspoons Creole seasoning
1 tablespoon vegetable oil
Juice of 1/2 lemon
1/4 cup chopped fresh parsley

Steps:

  • Preheat the oven to 450˚ F. Melt 2 tablespoons butter in a large ovenproof nonstick skillet over medium-high heat. Add the red onion, celery, corn, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Stir in the pickled peppers and 1/2 cup water. Bring to a simmer, then stir in the cornbread to combine. Cut 1 tablespoon butter into small cubes and scatter over the top. Transfer the skillet to the oven and cook until golden brown on top, 15 to 20 minutes.
  • Meanwhile, heat a separate large ovenproof skillet over medium- high heat. Season the chicken with salt, pepper and the Creole seasoning. Add the vegetable oil to the skillet; heat until shimmering. Add the chicken and cook until well browned on the bottom, 4 to 5 minutes. Flip the chicken, then transfer the skillet to the oven and cook until the chicken is just cooked through, 5 to 7 minutes.
  • Return the skillet with the chicken to the stovetop over medium heat; add the remaining 1 tablespoon butter and the lemon juice. Cook, swirling the butter, until combined. Remove from the heat and remove the chicken to a cutting board.
  • Divide the cornbread stuffing among plates. Sprinkle with the parsley. Slice the chicken and serve with the stuffing. Spoon the pan sauce over the chicken.

Nutrition Facts : Calories 570, Fat 24 grams, SaturatedFat 10 grams, Cholesterol 192 milligrams, Sodium 751 milligrams, Carbohydrate 39 grams, Fiber 4 grams, Protein 51 grams, Sugar 13 grams

CREOLE DRESSING



Creole Dressing image

Make and share this Creole Dressing recipe from Food.com.

Provided by ratherbeswimmin

Categories     Creole

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 15

1 (16 ounce) container chicken livers, drained
1 (10 ounce) container fresh oysters, undrained
8 ounces loaf day-old French bread, crumbled (half of a 1 lb. loaf)
1/2 cup butter or 1/2 cup margarine
2 bunches green onions, chopped
2 large onions, chopped
4 garlic cloves, minced
5 stalks celery, chopped
1 cup chopped fresh parsley
1/2 lb ground beef, cooked and drained
1/2 lb ground pork, cooked and drained
1 teaspoon rubbed sage
1 teaspoon ground thyme
1/2 teaspoon pepper
2 tablespoons creole seasoning

Steps:

  • Chop chicken livers and cook in boiling water until tender; drain and set aside.
  • Drain the oysters and reserve the liquid; chop oysters coarsely.
  • Pour oyster liquid over bread; set aside.
  • In a large skillet, melt the butter over medium-high heat; add in green onions and the next 4 ingredients; cook and stir constantly until vegetables are tender.
  • Add in chopped chicken livers, oysters, bread mixture, beef, and the remaining ingredients; lower heat and simmer for about 15 minutes.
  • Spoon mixture into a 13x9 inch baking dish.
  • Bake in a 350° oven for 30 minutes or until thoroughly heated.

Related Topics