|
Creole Cornbread Stuffing recipe |
|
|
|
|
10 servings
Ingredients:
2 cups all-purpose flour2 cups cornmeal2 tablespoons baking powder1 teaspoon salt4 tablespoons white sugar5 eggs, beaten6 tablespoons butter, melted3 cups buttermilk2 tablespoons salt2 teaspoons ground white pepper2 teaspoons ground black pepper2 teaspoons cayenne pepper2 teaspoons onion powder4 teaspoons dried oregano2 teaspoons dried thyme6 tablespoons chopped fresh basil4 bay leaves1 cup minced onion1 cup chopped green onions1 cup chopped fresh parsley2 cups red bell pepper, chopped2 jalapeno pepper, seeded and minced2 tablespoons minced garlic1 cup butter2 cups chicken stock1 tablespoon hot pepper sauce 2 cups evaporated milk7 eggs, beaten
Instructions:
Preheat oven to 375 degrees F (190 degrees C).Butter one 13x9 inch pan.Prepare the cornbread by combining the flour, cornmeal, baking powder, 1 teaspoon salt, and sugar; mix well.Mix together the 5 eggs, 6 tablespoons melted butter, and buttermilk.Add wet to dry ingredients and mix until no dry ingredients remain.Pour into prepared pan.Bake until top is browned and a toothpick comes out clean, about 55 minutes.Allow to cool completely.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 fry 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 hot pepper sauce.Stir and cook 5 minutes more.Crumble the cornbread into the skillet and mix.Add the evaporated milk and 7 eggs OFF THE HEAT.Make sure to stir well when adding the eggs.Return to low heat and cook, stirring, for about 2 minutes.Remove the bay leaves.Place stuffing in a bowl and cover.Cool before stuffing turkey.
|
|
|
