Cajun Corn Bread Stuffing Recipes

CAJUN CORNBREAD STUFFING

Steps:

• Break the cornbread into roughly 3/4-inch chunks. You should have about 8 to 10 cups. Set aside.In a large skillet, melt the butter over medium heat. Add the onions, celery, and green bell peppers and cook, stirring occasionally, until they're slightly softened but still have some crunch. Transfer to a large mixing bowl. Add the bread to the large mixing bowl, along with the andouille, thyme, parsley, and cayenne and toss well. Add salt and pepper to taste. Pour 2 cups of the broth over the stuffing. If the liquid isn't immediately absorbed and pools at the bottom of the bowl, you should have enough; just toss the mixture occasionally for a few minutes until the liquid is absorbed. At first, the bread cubes may feel wet on the outside and still be dry on the inside, but they'll even out as the stuffing cooks. If the bread immediately sucks up the initial 2 cups of liquid, add another 1/2 cup of broth and taste the mixture. The bread should be moist but not soggy. Add up to another 1/2 cup of broth if necessary. Taste the mixture and add salt and pepper as needed. If the mixture doesn't taste as rich as you'd like, add enough melted butter or olive oil to suit your taste. Once you're satisfied with the flavor of the mixture, stir in the beaten eggs. Heat the oven to 375°F. Lightly grease a 9×13-inch baking dish with oil or cooking spray. Spread the stuffing in the dish, cover tightly with foil, and bake until heated through, about 30 minutes. Remove the foil and continue to bake until the top is lightly browned and crisp, another 20 to 30 minutes.

LOUISIANA CORNBREAD DRESSING

Steps:

• Preheat oven to 375, and grease a 9" round or 8"x8" square pan. In a mixing bowl, whisk together the first four ingredients, milk through honey. In a separate bowl, whisk together the remaining ingredients, cornmeal through sugar.
• Combine the two mixtures and stir until everything is incorporated, but don't overmix. Scrape into the prepared pan and bake 22-24 minutes. Let cool until you can handle it and then crumble coarsely into a mixing bowl. Set aside. You can also make the cornbread a day ahead- simply cool and then wrap tightly in plastic wrap. Crumble just before using.
• In a stock pot, pour the canola oil and heat over medium-high heat. Add celery, pepper and onions, and cook, stirring often, until soft. Add the meat and cook until it's browned and the veggies are wilted. Add broth, and if you feel there's not enough liquid, add some water. You want some extra "juice" because you're going to be stirring this mixture into the cornbread, and moisture is key!
• Season well with salt and pepper, cover pot, and simmer for about 30 minutes. When done, taste and re-season with salt and pepper if need be. Add in half of the crumbled cornbread, and stir well to combine. Does the dressing look meat heavy? If so, add more cornbread. You want about a 50/50 blend.
• Turn your finished dressing out into a 2-quart soufflé dish or a 9x13 casserole, cover with foil, and heat in a 350 oven until warmed through. If you like a slightly crisp top, remove the foil for the last 10-15 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.

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.