Paul Prudhommes Cornbread Dressing Recipes
TRADITIONAL CORNBREAD DRESSING
Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Spray a 3½-quart baking dish with cooking spray.
- In a large skillet, melt butter over medium heat. Add onion, celery, and garlic; cook, stirring occasionally, for 8 to 10 minutes or until tender.
- In a large bowl, stir together broth, next 5 ingredients, and cooked vegetables. Crumble cornbread into broth mixture, and stir until well combined. Pour mixture into prepared pan.
- Bake for 45 to 55 minutes or until center is set. Let stand for 10 minutes before serving.
CORNBREAD, SAUSAGE, AND PECAN DRESSING
Provided by Victoria Granof
Categories Herb Side Bake Thanksgiving Stuffing/Dressing Sausage Pecan Bon Appétit Sugar Conscious Peanut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Arrange racks in upper and lower thirds of oven; preheat to 250°F. Butter a 13x9x2" baking dish; set aside. Scatter cornbread in a single layer on 2 rimmed baking sheets. Bake, stirring often and rotating sheets halfway through, until dried out, about 1 hour. Let cool. Transfer to a very large mixing bowl.
- Meanwhile, cook sausage in a large skillet over medium-high heat, breaking up into 1/2"-1" pieces with a wooden spoon, until browned, 8-10 minutes. Transfer to bowl with cornbread but do not stir.
- Heat 3/4 cup butter in same skillet; add onions and celery and cook, stirring often, until softened and just beginning to brown, about 10 minutes. Add to cornbread in bowl.
- Return skillet to heat. Add vinegar; cook, scraping up browned bits from bottom of pan, for 1 minute. Pour into bowl with cornbread. Gently fold in 1 1/2 cups broth, pecans, if using, parsley, sage, rosemary, and thyme. Add salt and pepper. Let cool.
- Preheat oven to 350°F. Whisk 1 1/2 cups broth and eggs in a small bowl. Fold gently into cornbread until thoroughly combined, taking care not to mash cornbread (mixture will look wet). Transfer to prepared dish, cover with foil, and bake until an instantread thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover and chill.
- Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
BLACKENED FISH
This recipe calls for trout, but catfish or red snapper would be equally good. Be sure to have a well-ventilated kitchen!
Provided by SUSANHOR
Categories Fish Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
- Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
- Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.
Nutrition Facts : Calories 420.2 calories, Carbohydrate 1.8 g, Cholesterol 148.4 mg, Fat 35.3 g, Fiber 0.9 g, Protein 24.3 g, SaturatedFat 20.3 g, Sodium 428.4 mg, Sugar 0.2 g
CORNBREAD DRESSING
This is Paul Prudhomme's recipe for cornbread dressing that he uses in his Turducken recipe. I like to bake it as a side dish instead of stuffing for a turkey. If I'm short on time or if I do not have any chicken stock in the freezer I just use canned chicken broth. I also eliminated the giblets in the ingredients listing. If you like giblets add 1 1/2 pounds that have been boiled for an hour and then ground. I also reduced the Cayenne pepper from 2 tsp to 1/4 tsp and the Oregano from 2 tsp to 1 tsp. I can't imagine putting 2 tsp Cayenne pepper in this, however, if you want it VERY, VERY HOT feel free to use the original amount. I did modify the cooking steps a bit but it is still a fantastic dressing. Please don't let the long list of ingredients deter you from making this recipe - it is worth every step and it really is very easy.
Provided by Luby Luby Luby
Categories Breads
Time 3h
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F.
- Mix the "seasoning mix" ingredients together in a small bowl and set aside.
- In a large dutch oven or deep skillet melt the butter over medium heat and add the onion, bell pepper, celery, garlic and bay leaf.
- Sauté until soft, scraping bottom occasionally, about 30-45 minutes.
- Add the seasoning mixture and sauté another 5 minutes.
- Add the stock or chicken broth and Tabasco sauce and cook another 5 minutes.
- Remove from heat and add the crumbled cornbread, milk and eggs, stirring well to mix.
- Spoon the dressing into a greased 9x13 baking pan, spreading mixture evenly.
- Bake for 45 minutes.
- Remove from oven and discard the bay leaf.
Nutrition Facts : Calories 211.8, Fat 17.1, SaturatedFat 9.9, Cholesterol 123, Sodium 794.8, Carbohydrate 8.9, Fiber 0.8, Sugar 1.8, Protein 6.6
PAUL PRUDHOMME OYSTER STUFFING
Categories Bake Thanksgiving Dinner Stuffing/Dressing
Number Of Ingredients 21
Steps:
- Combine the oysters and water; stir and refrigerate at least 1 hour. Strain and reserve oysters and oyster water, refrigerate until ready to use. Melt 4 tablespoons of the margarine in a large skillet over high heat. When margarine is almost melted, add 3/4 cup of the onions, 1/2 cup each of the celery and bell peppers. Sauté over high heat until onions are dark brown but not burned, about 8 minutes, stirring frequently. In a small bowl, combine the seasoning ingredients and mix well. When onions are browned, stir 2 teaspoons of the seasoning mix and the garlic into the skillet. Reduce heat to medium and continue cooking for 5 minutes, stirring occasionally. Add the remaining 3/4 cup onions, 1/2 cup celery, 1/2 cup bell peppers and 1 stick margarine, and 1/4 cup of the green onions, 1/4 cup of the parsley, and the bay leaves. Stir unti margarine is melted. Continue cooking about 10 minutes, stirring occasionally. Stir in the remaining seasoning mix and enough bread crumbs to make a moist but not runny dressing. Remove from heat. Stir in the drained oysters. Spoon dressing into an ungreased baking pan and bake at 350°F for 30 minutes. Remove from oven, discard bay leaves and stir in the butter and the remaining 1/4 cup each green onions and parsley.
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1/5 Calories 2045 per serving
- [Boil giblets. My turkey had only half of required amount; I used minced mushrooms, sauteed with onions, etc., to make up difference.]
- In large skillet [the clean-up crew apprecieates using the Dutch oven for this] heat butter and margarine. [I was a bit short with the butter and used 1-2T corn oil instead of marg.] Stir in onion, bell pepper, celery, garlic, and bay leaves. Cook over high heat for two min, stirring.
PAUL PRUDHOMME'S CORNBREAD DRESSING - FOODSERVICE …
From foodservicedirector.com
Cuisine Type AmericanIngredients Bread, Vegetables, PoultryDay Part DinnerMenu Part Side Dish
- Process the eggs and milk together in a blender at medium speed until fully combined, about 20 seconds. Set aside.Spread the crumbled cornbread on a sheet pan and bake in a 300°F oven until the crumbs are dry and a touch of brown is showing on the larger pieces, about 30 minutes.In a 5-quart pot, melt 6 tablespoons of butter together with the bay leaves. Add the onions. Cook, stirring frequently, until onions are beginning to brown on the edges, about 5 minutes. Add the bell peppers, celery, garlic, poultry seasoning and pepper sauce. Cook, stirring and scraping frequently, until the onions are beginning to brown and the celery and bell peppers are faded in color, about 4 minutes. Add the giblets. Stir until the giblets are fully cooked, but not browned, and the seasoning has a rich flavor, about 5 minutes. Add the remaining 4 tablespoons of butter and remove from the heat. Stir well until butter is melted. Remove bay leaves.Put the baked crumbled cornbread in a large mixing bowl. Fold
- 1. For candied pecans, combine pecan halves and corn syrup in small saucepan over low heat. Simmer 10 to 15 minutes. 2. Prepare sheet pan with parchment paper sprayed with cooking spray. Preheat oven to 250 F. Drain pecans and transfer to prepared pan, spreading so that pecans are in single layer and not touching. Bake until hard, like glass, approximately 15 to 20 minutes. Transfer pecans to a cooling rack until completely cooled and not sticky. Store in airtight container until ready to serve. 3. For cherry jam, combine dried cherries, water, brown sugar and pinch kosher salt in small saucepan over medium heat. Cook until reduced by half, approximately 30 minutes. 4. Transfer jam to a food processor and pulse until slightly chunky. Transfer to a container to cool completely. Store refrigerated until ready to use. 5. Brush pretzel roll slices with olive oil and season with salt and pepper. Bake at 350F until golden brown, 2 to 3 minutes. 6. Arrange cheeses on board or platter. Arrange
- Remove all of the watermelon’s green peel, and slice off most of the flesh, leaving about ¼ to ½ inch of watermelon flesh. Cut the rind into 1-inch cubes. In medium saucepan over medium-high heat, bring the apple cider vinegar, water, sugar, ginger, salt and spices to a boil. Hold the boil for 60 seconds than carefully add the watermelon. Return to a boil and turn off the heat. Move the pickled rind to a 2-quart jar using a canning funnel and ladle. Pour on as much of the pickling juice as possible. Loosely place the lid on the jar and leave at room temperature until cool. Once cool, tighten the lid and refrigerate. Store pickles in refrigerator and consume within a month. Photo courtesy of National Watermelon Promotion Board
- 1. Trim skin off prosciutto and remove any sinew or tendons. Cut into ½-inch cubes. 2. In food processor, combine Calabrian chiles, tomato paste and garlic; process until no large chile or garlic pieces remain. Add black pepper, paprika, onion powder and oregano; stir to incorporate. 3. In bowl, toss prosciutto cubes with chile-herb mixture; freeze on sheet tray until nearly frozen. 4. Set up meat grinder with 3/8- or ¼-in. die. Run prosciutto through grinder twice, rechilling between grinds if necessary. 5. Remove ground prosciutto to mixer fitted with paddle attachment. Add red wine vinegar and paddle just until incorporated. 6. Refrigerate until ready to use. To serve, spread on bread or crackers. Photo courtesy of Consorzio del Prosciutto di Parma
CHEF PAUL'S WORLD FAMOUS OYSTER DRESSING RECIPE - COOKEATSHARE
From cookeatshare.com
1/5 Calories 2004 per serving
- Combine the oysters and water; stir and chill at least 1 hour. Strain and reserve the oysters and oyster water; chill till ready to use.
- Heat 4 Tbsp. of the margarine in a large skillet over high heat. When margarine is almost melted, add in 3/4 c. of the onions, 1/2 c. of the celery and 1/2 c. of the bell peppers. Saute/fry over high heat till onions are dark brown but not burned, about 8 min, stirring frequently.
- When the onions are browned, stir 2 tsp. of the Seafood Magic and the garlic into the skillet. Reduce heat to medium and continue cooking 5 min, stirring occasionally. Add in the remaining 3/4 c. onions, 1/2 c. celery, 1/2 c. bell peppers and 1 stick margarine, and 1/4 c. of the green onions, 1/4 c. of the parsley and the bay leaves. Stir till margarine is melted.
- Continue cooking 10 min, stirring occasionally. Stir in the reserved oyster water and cook over high heat about 10 min, stirring occasionally. Stir in the remaining 2 tsp. Seafood Magic and sufficient bread crumbs to make a moist, but not runny dressing; remove from heat.
PAUL PRUDHOMME'S CORNBREAD DRESSING - RESTAURANT …
From restaurantbusinessonline.com
Cuisine Type AmericanIngredients Bread, Vegetables, PoultryDay Part DinnerMenu Part Side Dish
- Process the eggs and milk together in a blender at medium speed until fully combined, about 20 seconds. Set aside.Spread the crumbled cornbread on a sheet pan and bake in a 300°F oven until the crumbs are dry and a touch of brown is showing on the larger pieces, about 30 minutes.In a 5-quart pot, melt 6 tablespoons of butter together with the bay leaves. Add the onions. Cook, stirring frequently, until onions are beginning to brown on the edges, about 5 minutes. Add the bell peppers, celery, garlic, poultry seasoning and pepper sauce. Cook, stirring and scraping frequently, until the onions are beginning to brown and the celery and bell peppers are faded in color, about 4 minutes. Add the giblets. Stir until the giblets are fully cooked, but not browned, and the seasoning has a rich flavor, about 5 minutes. Add the remaining 4 tablespoons of butter and remove from the heat. Stir well until butter is melted. Remove bay leaves.Put the baked crumbled cornbread in a large mixing bowl. Fold
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