Geraldine Jones Louisiana Seafood Stuffing Recipe 425

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GERALDINE JONES' LOUISIANA SEAFOOD STUFFING RECIPE - (4.2/5)



Geraldine Jones' Louisiana Seafood Stuffing Recipe - (4.2/5) image

Provided by á-174942

Number Of Ingredients 14

1 box corn bread stuffing mix
3 tablespoons corn oil
1 onion diced
3 celery stalks finely diced
1/2 bell pepper finely diced
3 garlic cloves finely diced
1/2 pound chicken gizzards finely minced
1 (8-ounce) jar oysters, liquid reserved
1/2 pound small shrimp peeled , deveined
1 (6-ounce) can crab meat, liquid reserved
2 teaspoons seasoned salt
1 teaspoon freshly-ground black pepper
1 bunch green onions finely diced
1 bunch parsley minced

Steps:

  • Place corn bread stuffing mix in large bowl. Heat 2 tablespoons oil in skillet and saute onion, celery, bell pepper and garlic until tender, 10 minutes. In another skillet, fry minced gizzards in remaining 1 tablespoon oil 10 minutes. Add oysters, shrimp and crab meat and cook until shrimp is done, 5 to 7 minutes. Add gizzard mixture to bowl along with reserved oyster and crab juice. Fill empty oyster jar with water twice and add to stuffing mix. Add more liquid if stuffing appears too dry. Blend sauteed vegetables, seasoned salt, pepper, green onions and parsley into stuffing mix. Return stuffing to skillet. Cook on low heat about 10 minutes, then return to baking pan and bake at 350°F until brown, 25 to 30 minutes. This recipe yields 16 servings. Each of 16 servings: 187 calories, 412 mg sodium, 43 mg cholesterol, 5 grams fat, 25 grams carbohydrates, 11 grams protein, 0.32 gram fiber

SEAFOOD STUFFING



Seafood Stuffing image

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

Provided by TooheyMomster

Categories     Brunch

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1 (8 ounce) can clams (Drain and reserve liquid in a container) or 1 (8 ounce) can whole oysters, chopped (Drain and reserve liquid in a container)
2 cups herb stuffing mix
2 cups corn bread stuffing mix
1/2 cup chopped celery
1/2 cup chopped onion
3/4 cup hot chicken broth

Steps:

  • Preheat oven to 350°F
  • In a large bowl, combine oysters or clams, stuffing mixes, celery and onion.
  • Gradually add reserved liquid and hot chicken broth, stirring to moisten all pieces.
  • Place in ungreased 2-quart casserole.
  • Bake covered, 25 to 30 minutes or until hot.
  • Makes 4 servings.

Nutrition Facts : Calories 59, Fat 0.8, SaturatedFat 0.1, Cholesterol 19.1, Sodium 187.6, Carbohydrate 4, Fiber 0.5, Sugar 1.2, Protein 8.4

SOUTHERN LIVING'S CORNBREAD DRESSING RECIPE - (3.9/5)



Southern Living's Cornbread Dressing Recipe - (3.9/5) image

Provided by calypan

Number Of Ingredients 15

1 cup butter or margarine, divided
3 cups white cornmeal
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
7 large eggs, divided
3 cups buttermilk
3 cups soft breadcrumbs
2 medium onions, diced, about 2 cups
1 large bunch celery, diced, about 3 cups
1/2 cup finely chopped fresh sage or 1 tablespoon dried rubbed sage
6 (10 1/2-ounce) cans condensed chicken broth, undiluted
1 tablespoon pepper

Steps:

  • Place 1/2 cup butter in a 13x9-inch pan; heat in oven at 425°F for 4 minutes. Combine cornmeal, all-purpose flour, sugar, baking powder, salt, and baking soda; whisk in 3 eggs and buttermilk. Pour hot butter into batter, stirring until blended. Pour batter into pan. Bake at 425°F for 30 minutes or until golden brown. Cool for about 30 minutes at room temperature or until easy to handle. Crumble cornbread into a large bowl; stir in breadcrumbs and set aside. Melt remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery, and sauté until tender. Stir in sage and sauté for 1 more minute. Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13x9-inch baking dish and 1 lightly greased 8x8-inch square baking dish. Cover and chill 8 hours. Bake uncovered at 375°F for 35 to 40 minutes or until golden brown. ANDOUILLE SAUSAGE, APPLE, & PECAN DRESSING: Brown 3/4 pound diced andouille sausage in a skillet over medium heat; drain. Add sausage; 2 Granny Smith apples, chopped; and 2 cups chopped toasted pecans to dressing. Proceed as directed, baking 40 to 45 minutes or until done

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