Creolestuffing Recipes

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CREOLE-STUFFED TURKEY



Creole-Stuffed Turkey image

Trying out new recipes is such a "passion" of mine that my husband sometimes will ask to have something for dinner that he's actually seen before! My Creole-Stuffed Turkey originated when my sister from Texas and her family-who love Southern cooking-were here one Thanksgiving. Everyone kept coming back for another serving...and we ended up stuffed, too.

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 6-8 servings.

Number Of Ingredients 12

4 cups cubed corn bread
2 cups cubed crustless day-old whole wheat bread
1 cup chopped fully cooked ham
3/4 cup smoked kielbasa or Polish sausage
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/4 cup chopped celery
3 tablespoons finely diced onion
2-1/2 teaspoons Creole seasoning
1/2 cup egg substitute
1 to 1-1/2 cups chicken broth
1 turkey (8 to 10 pounds)

Steps:

  • In a large bowl, combine the first 10 ingredients; add enough broth to moisten. Just before baking, loosely stuff the turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan., Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey.

Nutrition Facts :

STUFFED PEPPERS WITH CREOLE SAUCE



Stuffed Peppers with Creole Sauce image

The freshly-made Creole sauce puts a different twist on stuffed peppers, and really makes this dish!

Provided by DiamondLil

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h30m

Yield 4

Number Of Ingredients 19

1 tablespoon olive oil
½ cup finely chopped onion
2 cloves garlic, minced
½ cup finely chopped green bell pepper
1 (8 ounce) can tomato sauce
1 (15 ounce) can crushed tomatoes
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon white sugar
¼ teaspoon ground black pepper
⅛ teaspoon ground clove
1 bay leaf
4 large green bell peppers, tops removed, seeded
1 pound ground beef
¼ cup minced onion
⅓ cup finely chopped celery
1 ½ cups cold, cooked white rice
¼ cup grated Parmesan cheese
salt and pepper to taste

Steps:

  • Heat olive oil in a saucepan over medium heat. Stir in 1/2 cup onion and garlic, and cook until the onion softens and turns translucent, about 5 minutes. Stir in the chopped bell pepper, tomato sauce, crushed tomatoes, then season with salt, chili powder, sugar, black pepper, glove, and a bay leaf. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes, stirring occasionally.
  • While the sauce is simmering, microwave the peppers until tender, about 45 seconds. Preheat a skillet over medium-high heat, and add ground beef. Cook and stir until browned and crumbly, then stir in 1/4 cup onion, and celery. Drain off grease. Cook another 5 minutes, then fold in the rice and Parmesan cheese. Season to taste with salt and pepper.
  • Preheat oven to 375 degrees F (190 degrees C).
  • To assemble, stir about 1/2 cup of the Creole sauce into the beef mixture to moisten it. Stuff the peppers with the beef mixture, and place onto a 9x9 inch baking pan. Pour the remaining Creole sauce over the peppers.
  • Bake peppers, uncovered, until hot and beginning to brown, about 25 minutes.

Nutrition Facts : Calories 442.2 calories, Carbohydrate 41.5 g, Cholesterol 74.5 mg, Fat 19.5 g, Fiber 7.1 g, Protein 27.7 g, SaturatedFat 7 g, Sodium 1199 mg, Sugar 9.3 g

CREOLE-STUFFED SNAPPER AND CREOLE RICE



Creole-Stuffed Snapper and Creole Rice image

Nothing says, "Summer is here!" better than whole grilled snapper! This recipe is a staple in my household. My dad's family is from New Orleans, so of course we had to represent those flavors in this delicious seafood dish. We often serve it with steamed rice or to kick it up a notch, Creole rice.

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 26

2 tablespoons coarse sea salt
1 whole red snapper (3 to 4 pounds), gutted and scaled (see Cook's note)
Grapeseed or avocado oil, for the grill grates
1 lemon, sliced into rounds
4 tablespoons salted butter, softened
1/4 cup chopped celery
1/4 cup chopped green bell peppers
1/4 cup diced white onions
3 green onions, chopped
3 cloves garlic, minced
2 cups breadcrumbs
1 teaspoon lemon zest plus 1 teaspoon lemon juice
1 teaspoon kosher salt
1 teaspoon Creole seasoning or seafood seasoning
1 teaspoon dried thyme
1 teaspoon dried sage
1/4 teaspoon cayenne
1/2 pound andouille sausage, diced
1/3 cup drained stewed tomatoes
1/4 cup diced white onions
1/4 cup chopped green bell peppers
1 tablespoon salted butter, softened
1 tablespoon Creole seasoning or seafood seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
2 cups cooked long-grain rice

Steps:

  • For the red snapper: Rub the coarse sea salt generously on the inside and outside of the red snapper. Place in the refrigerator for 20 minutes.
  • Lightly oil the grill grates and heat the grill to 300 degrees F.
  • For the creole stuffing: Heat a cast-iron skillet on the grill over direct heat. Add 2 tablespoons of the butter. Once melted, add the celery, bell peppers and white and green onions and cook until softened and browned, 5 to 7 minutes. Add the garlic and cook 1 to 2 additional minutes.
  • Combine the breadcrumbs, lemon zest and juice, kosher salt, Creole seasoning, dried thyme, dried sage, cayenne and remaining butter in a bowl and mix until well blended. Add the sauteed vegetables to the stuffing mixture and mix. Set aside.
  • Wipe off the salt from the red snapper and stuff it with the stuffing mixture. Secure it with cooking twine (remember to remove the twine before serving). Place the lemon rounds on the grill and place the red snapper atop the rounds. Grill until the flesh is opaque, about 25 minutes.
  • For the creole rice: Saute the andouille sausage, stewed tomatoes, white onions, bell peppers and butter in a cast-iron skillet on the grill over direct heat until lightly browned and shiny, 5 to 10 minutes. Add the Creole seasoning, dried thyme and dried sage to the skillet and stir. Add the cooked rice and stir until uniform in appearance.
  • Place the stuffed red snapper onto the rice and serve.

CREOLE CHICKEN WITH CORNBREAD STUFFING



Creole Chicken with Cornbread Stuffing image

This recipe features a great method for a quick skillet cornbread stuffing that's loaded with colorful vegetables.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons unsalted butter
1 large red onion, chopped
2 stalks celery, chopped
4 ears of corn, kernels sliced off (or 3 cups thawed frozen corn)
Kosher salt and freshly ground pepper
1 tablespoon chopped pickled hot peppers
4 cups cubed cornbread, preferably stale (about 1/2-inch cubes)
4 skinless, boneless chicken breasts (6 to 8 ounces each)
2 teaspoons Creole seasoning
1 tablespoon vegetable oil
Juice of 1/2 lemon
1/4 cup chopped fresh parsley

Steps:

  • Preheat the oven to 450˚ F. Melt 2 tablespoons butter in a large ovenproof nonstick skillet over medium-high heat. Add the red onion, celery, corn, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Stir in the pickled peppers and 1/2 cup water. Bring to a simmer, then stir in the cornbread to combine. Cut 1 tablespoon butter into small cubes and scatter over the top. Transfer the skillet to the oven and cook until golden brown on top, 15 to 20 minutes.
  • Meanwhile, heat a separate large ovenproof skillet over medium- high heat. Season the chicken with salt, pepper and the Creole seasoning. Add the vegetable oil to the skillet; heat until shimmering. Add the chicken and cook until well browned on the bottom, 4 to 5 minutes. Flip the chicken, then transfer the skillet to the oven and cook until the chicken is just cooked through, 5 to 7 minutes.
  • Return the skillet with the chicken to the stovetop over medium heat; add the remaining 1 tablespoon butter and the lemon juice. Cook, swirling the butter, until combined. Remove from the heat and remove the chicken to a cutting board.
  • Divide the cornbread stuffing among plates. Sprinkle with the parsley. Slice the chicken and serve with the stuffing. Spoon the pan sauce over the chicken.

Nutrition Facts : Calories 570, Fat 24 grams, SaturatedFat 10 grams, Cholesterol 192 milligrams, Sodium 751 milligrams, Carbohydrate 39 grams, Fiber 4 grams, Protein 51 grams, Sugar 13 grams

ROAST CHICKEN WITH CREOLE STUFFING



Roast Chicken with Creole Stuffing image

I've used this recipe ever since I roasted my first chicken. Our whole family looks forward to it. The combination of shrimp, sausage, ham, vegetables and seasonings makes the stuffing unique and delicious.

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 8 servings (8 cups stuffing).

Number Of Ingredients 23

1-1/2 cups uncooked brown rice
2 Italian sausage links
2 tablespoons vegetable oil
1 cup chopped onion
5 garlic cloves, minced
1/2 cup diced green pepper
1/2 cup diced sweet red pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon lemon juice
1 teaspoon dried basil
1/2 teaspoon sugar
1/2 teaspoon hot pepper sauce
1/2 teaspoon chicken bouillon granules
1/4 teaspoon chili powder
1/4 teaspoon pepper
1/8 teaspoon dried thyme
1-1/4 teaspoons salt, divided
1 cup diced fully cooked ham
1 cup cooked small shrimp, peeled and deveined, optional
3 tablespoons minced fresh parsley
1 roasting chicken (5 to 6 pounds)
1/2 teaspoon paprika
Dash pepper

Steps:

  • In a large saucepan, cook rice according to package directions. Meanwhile, in a skillet, cook sausages in oil until a thermometer reads 160°. Remove sausages, reserving drippings. When cool enough to handle, cut sausages in half lengthwise, then into 1/4-in. pieces; set aside. , Saute onion, garlic and peppers in drippings until tender, about 4 minutes. Add the tomatoes, lemon juice, basil, sugar, hot pepper sauce, bouillon, chili powder, pepper, thyme and 1 teaspoon salt; cook and stir for 5 minutes. Add to the cooked rice. Stir in ham, shrimp, if desired, parsley and sausage; mix lightly. , Just before baking, stuff the chicken with about 3-1/2 cups stuffing. Place remaining stuffing in a greased 1-1/2-qt. baking dish; cover and refrigerate. Place chicken on a rack in a roasting pan; tie drumsticks together. Combine paprika, pepper and remaining salt; rub over chicken. , Bake, uncovered, at 350° for 1-1/2 hours, basting every 30 minutes. Cover and bake 1-1/2 hours longer or until juices run clear. Bake additional stuffing for the last 40 minutes of baking time, uncovering during the last 10 minutes.

Nutrition Facts :

CREOLE OYSTER STUFFING



Creole Oyster Stuffing image

Provided by Craig Claiborne

Categories     side dish

Time 1h

Yield About 8 cups

Number Of Ingredients 13

1 pint oysters with their liquor
8 tablespoons butter
2 cups finely chopped onion
1 1/2 cups finely chopped celery with a few chopped leaves included
1 cup chopped green peppers
1 tablespoon finely minced garlic
1 teaspoon chopped fresh thyme or half the amount dried
5 cups fine fresh bread crumbs
1 cup finely chopped parsley
Salt to taste, if desired
Freshly ground pepper to taste
2 eggs, lightly beaten
4 tablespoons butter, approximately, plus butter for greasing the dish

Steps:

  • Preheat the oven to 350 degrees.
  • Drain the oysters and cut them in half. Reserve the liquor.
  • Heat the butter in a large heavy skillet and add the onion, celery, green pepper, garlic and thyme. Cook, stirring, until wilted, about five minutes. Add the reserved oyster liquor and cook about 10 minutes, stirring often.
  • Add the oysters and stir. Cook about five seconds. Remove from the heat. Add the bread crumbs, parsley, salt, pepper and eggs. Blend well. Let cool.
  • Stuff and roast the turkey (see accompanying box). Butter a baking dish and add any leftover stuffing. Dot the top with about four tablespoons of butter and place in the oven. Bake about 30 minutes. Serve the separate stuffing with the carved turkey.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 5 grams, Carbohydrate 33 grams, Fat 13 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 345 milligrams, Sugar 4 grams, TransFat 0 grams

CREOLE CORNBREAD STUFFING



Creole Cornbread Stuffing image

Chock full of spices that really make this stuff sing. This is enough for one turkey.

Provided by Kevin Ryan

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 4h

Yield 20

Number Of Ingredients 28

2 cups unbleached all-purpose flour
2 cups stone ground cornmeal
2 tablespoons baking powder
1 teaspoon salt
4 tablespoons white sugar
5 eggs, beaten
6 tablespoons butter, melted
3 cups buttermilk
2 tablespoons salt
2 teaspoons ground white pepper
2 teaspoons ground black pepper
2 teaspoons cayenne pepper
2 teaspoons onion powder
4 teaspoons dried oregano
2 teaspoons dried thyme
6 tablespoons chopped fresh basil
4 bay leaves
1 cup minced onion
1 cup chopped green onions
1 cup chopped parsley
2 cups chopped red bell pepper
2 green chile peppers, chopped
2 tablespoons minced garlic
1 cup butter
2 cups chicken broth
1 tablespoon hot pepper sauce
2 cups evaporated milk
7 eggs, beaten

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.

Nutrition Facts : Calories 322.6 calories, Carbohydrate 30.3 g, Cholesterol 154.4 mg, Fat 18.7 g, Fiber 2.4 g, Protein 9.9 g, SaturatedFat 10.4 g, Sodium 1280.7 mg, Sugar 8.6 g

CREOLE CORNBREAD STUFFING (EMERIL'S)



Creole Cornbread Stuffing (Emeril's) image

Saw this on Good Morning America. I decided immediately it had to be a last minute addition to our Thanksgiving menu. My 22 year old son was thrilled to have it assigned to him ("instead of a sissy salad"). He breezed through making it and we all thought it was so good it had to have a permanent place on our Thanksgiving menu. Highly recommended (although it may be a tad spicy for some -- if you are timid about spices, go easy on them).

Provided by SharleneW

Categories     Pork

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 18

12 cups baked basic cornbread (we like the recipe from the Alber's Cornbread box, broken into 1-inch pieces, we recommend baking th)
1/2 tablespoon unsalted butter
4 cups chicken stock (canned or fresh)
1 cup heavy cream
1 cup milk
2 large eggs
1 tablespoon Emeril's Original Essence, plus
1 teaspoon Emeril's Original Essence (divided)
1 lb andouille sausage, cut crosswise into 1-inch pieces (or other smoked sausage)
3 tablespoons vegetable oil
3 cups chopped yellow onions
2 cups chopped celery
2 cups chopped green bell peppers
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 pinch cayenne pepper
2 tablespoons minced garlic
4 teaspoons finely chopped fresh thyme

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 STUFFING



Creole Stuffing image

Make and share this Creole Stuffing recipe from Food.com.

Provided by Trish Cernonok

Categories     Creole

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

1 lb shrimp, shelled
1/2 cup celery, finely chopped
1 medium onion, chopped
1/4 cup butter or 1/4 cup margarine
1/2 teaspoon salt
1/4 teaspoon ground red pepper
6 cups French bread cubes, dry
3/4 cup pecans, chopped
1 egg, slightly beaten
1/2 cup chicken broth or 1/2 cup water

Steps:

  • Thaw shrimp if frozen. Halve large shrimp.
  • In a saucepan, cook the celery and onion in butter or margarin until tender. Add shrimp and cook and stir just until shrimp turn pink. Remove from heat.
  • Stir in the salt and ground red pepper. Place the dry bread cubes in a large mixing bowl. Add the shrimp mixture; add the pecans. Stir in the egg. Drizzle enough broth or wate to moisten, tossing lightly.
  • Place in casserole dish. Bake uncovered in a 325 oven for 25 - 30 minutes or until heated through.

Nutrition Facts : Calories 662, Fat 19.6, SaturatedFat 5.8, Cholesterol 152.1, Sodium 1410.9, Carbohydrate 91.4, Fiber 6.4, Sugar 1.6, Protein 29.1

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From abcnews.go.com


CREOLE FRIED FISH - CREOLE CONTESSA
2012-11-18 Mix seasonings into a small bowl, divide. Rinse fish in cold water, pat dry. Cut fish into 1/2 inch strips. Place fish on flat surface to season. Season the fish on one side with half of the seasonings. Lightly toss seasoned fish so the seasoning is evenly distributed. Add beaten egg, hot sauce and mustard to fish. Mix lightly and set aside.
From creolecontessa.com


THE BEST STUFFING RECIPE - THE GIRL WHO ATE EVERYTHING
2021-11-03 Lay bread cubes on large baking sheets in a single layer and toast at 250 degrees for 45-60 minutes stirring every once in a while. Transfer bread cubes to a large bowl. Preheat oven to 350 degrees and spray a 9x13 casserole dish with cooking spray. In a skillet, melt butter and add the onion and celery.
From the-girl-who-ate-everything.com


CREOLE SAUCE RECIPE - SERIOUS EATS
2020-04-21 Directions. Heat oil in large saucepan over medium-high heat until shimmering. Add onions, celery, and green peppers and cook, stirring occasionally, until vegetables start to soften, 3 to 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, stock, hot sauce, Worcestershire sauce, bay leaves, white pepper ...
From seriouseats.com


THE BEST STUFFING RECIPE - KRISTINE'S KITCHEN
2021-10-25 Add the garlic, herbs, salt and pepper. Cook, stirring, for 1 minute. Whisk together the broth and egg. Stir together the bread cubes and the onion and herb mixture. Pour the broth/egg mixture over the bread and stir. Transfer the stuffing to a baking dish and cover with foil. Bake at 350° F for 30 minutes.
From kristineskitchenblog.com


CREOLE SHRIMP AND SAUSAGE DRESSING RECIPE FROM H-E-B
2. Sauté peppers, onions and celery in 2 tablespoons butter in a 2 quart saucepan over medium-high heatuntil vegetables start to brown. 3. Add sausage and shrimp, and continue to sauté until shrimp are cooked. 4. Add remaining butter; once butter is melted, add chicken broth and turn heat off. 5. In a large bowl empty bag of stuffing and add ...
From heb.com


CREOLE STUFFING RECIPE - COOKING INDEX
Recipe Instructions. Next time I'm confronted with a hollow turkey it gets filled up with this one. This unusual combination of flavors comes from Argentina. The original recipe includes fresh peaches but substituting ripe mango is an improvement. Melt the butter and cook the onion gently until it is transparent. Add the minced meat and cook ...
From cookingindex.com


WHAT IS CREOLE SEASONING? - WIDE OPEN EATS
2021-02-04 A basic Creole seasoning recipe is: 4 tablespoons paprika; 2 tablespoons garlic powder; 2 tablespoons onion powder; 2 tablespoons dried oregano; 2 tablespoons salt; 1 tablespoon dried thyme; 1 tablespoon black pepper; 1 tablespoon white pepper; 1 tablespoon celery powder; Mix all the ingredients together and store in an airtight container. You ...
From wideopeneats.com


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