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Creole Cornbread Stuffing Submitted by: Kevin Ryan

Rated: 5 out of 5 by 77 members

"Chock full of spices that really make this stuff sing. This Yields: 20 servings
is enough for one turkey."
Cornbread: • 4 teaspoons dried oregano
• 2 cups unbleached all-purpose flour • 2 teaspoons dried thyme
• 2 cups stone ground cornmeal • 6 tablespoons chopped fresh basil
• 2 tablespoons baking powder • 4 bay leaves
• 1 teaspoon salt • 1 cup minced onion
• 4 tablespoons white sugar • 1 cup chopped green onions
• 5 eggs, beaten • 1 cup chopped parsley
• 6 tablespoons butter, melted • 2 cups chopped red bell pepper
• 3 cups buttermilk • 2 green chile peppers, chopped
Stuffing: • 2 tablespoons minced garlic
• 2 tablespoons salt • 1 cup butter
• 2 teaspoons ground white pepper • 2 cups chicken broth
• 2 teaspoons ground black pepper • 1 tablespoon hot pepper sauce
• 2 teaspoons cayenne pepper • 2 cups evaporated milk
• 2 teaspoons onion powder • 7 eggs, beaten
To Make Cornbread
1. Preheat oven to 375°F (190°C). Butter a 13x9 inch pan.
2. Combine the flour, cornmeal, baking powder, 1 teaspoon salt, and sugar, and mix well.
3. Combine the 5 eggs, 6 tablespoons melted butter, and buttermilk. Add wet to dry while
mixing on low with a mixer. Mix just until no dry ingredients remain. Pour into prepared
4. Bake until top is browned and a toothpick comes out clean, about 55 minutes. Allow to
cool completely.
To Make Stuffing
5. 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.
6. In another bowl combine the minced onions, green onions, parsley, red or green peppers,
chili peppers, and garlic.
7. 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 Tabasco. 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.

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