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

Ingredients

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.

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