Eggplant Cups With Cornbread Stuffing Recipes

FRAN'S EGGPLANT CORNBREAD DRESSING

Steps:

• Grease a 2 quart casserole dish and set aside.
• Microwave eggplant until soft. Perhaps 6 minutes. When done, mash to a pulp.
• Fry the onion in a little butter until soft and translucent.
• Crumble the cornbread into coarse crumbs.
• Combine eggplant, onion, butter and cornbread.
• Stir in the remaining ingredients and pour into a greased casserole dish. Bake at 350F for 45 minutes or until the casserole is "set:" in the middle. ("Set" means a knife inserted in the middle of the casserole comes out clean, but not so well done that the casserole is dry.).
• This is a very forgiving recipe. Instead of measuring out 2 cups of cornbread crumbs, I usually just crumble up an 8x8 pan of fresh cornbread. You want the mixture to be wet enough to wet all the cornbread crumbs, but not so wet that it won't "set up." If it seems a little dry before baking, add just a little chicken broth or water.
• I have also used yellow squash or zucchini in place of the eggplant. The prep time can be reduced by using frozen onions in place of fresh. Also, I am just really slow at prep!

THREE-BREAD STUFFING

Steps:

• Cut the breads into 1-inch cubes and spread them out onto baking sheets. Leave out overnight to get stale. (Alternately, bake them in a 300 degree F oven for 30 minutes to dry them out).
• In a large skillet over medium heat, add the butter. When it is melted add the onions, celery, and carrots and season with salt and pepper. Cook until the vegetables are soft, about 10 minutes. Turn off the heat and let cool a bit.
• Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish.
• Put the bread cubes into a large bowl with the cornbread stuffing and add the cooled vegetables. In a medium bowl, whisk together the broth, gravy, eggs, and poultry seasoning. Pour over the bread and mix; the mixture should be fairly moist but not wet. If it seems to dry, add some more broth. Fill the baking dish with the stuffing and top with the Parmesan. Bake until the top is browned and the stuffing is cooked through, 35 to 40 minutes.

BAYOU EGGPLANT AND SHRIMP DRESSING

Steps:

• Heat the oil (medium heat) in a large non-stick skillet.
• Add in the onion, celery, bell pepper, and garlic.
• Saute/stir for 5 minutes or until the onion is soft.
• Add in the eggplant, stir to combine.
• Cover and continue to cook for 8-10 minutes or until the eggplant is tender; stir frequently.
• Add in the shrimp and Cajun seasoning; cook/stir for 2-3 minutes or until the shrimp are pink.
• Put the shrimp mixture into a large mixing bowl; add in the crumbled cornbread and parsley.
• Gradually stir in the eggs and approximately 1 cup broth, until the mixture is evenly moist but not soggy.
• Season to with salt and pepper to taste.
• Transfer mixture to a buttered casserole dish; drizzle with 1/2 cup broth.
• Cover and bake in a 350° oven for about 30 minutes; uncover the last 15 minutes of cooking time if you want a crusty dressing.

CORN BREAD STUFFING

Steps:

• In a medium saucepan, combine chicken stock, butter, seasoning blend, and red pepper flakes. Bring to a boil.
• Stir in stuffing mix and cover. Remove from heat. Let stand 5 minutes.
• Fluff with fork. Serve hot.