Creole Dressing Recipes

CREOLE CORNBREAD STUFFING (EMERIL'S)

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 DRESSING

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.

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.

CREOLE RANCH SALAD DRESSING

Steps:

• Combine the sour cream, garlic, buttermilk, vinegar, and basil in a food processor or blender.
• Process this for 20 seconds.
• Add the crushed red pepper and the mayonnaise.
• Process for another 20 seconds.
• Season the dressing with salt and cracked black peppercorn to suit your taste.
• Process dressing another 15 seconds.
• If not serving immediately, place dressing in a container.
• Tightly seal container and keep the dressing refrigerated until use.

CREOLE CORNBREAD DRESSING

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 HONEY MUSTARD DRESSING

Steps:

• Mix all ingredients together until smooth.
• Refrigerate for 1-2 hours before serving.
• Nonfat mayo tends to cause clumps so you may have to use a blender or an electric mixer. A little extra elbow grease or a whisk will work just as well, however.

LINDAS CREOLE VINAIGRETTE

Steps:

• Combine all the ingredients except the oil in a small bowl.
• Gradually whisk in the oil until the mixture thickens.
• It will keep in a covered jar in the fridge for up to ten days.