Louisiana Cornbread Dressing Recipes

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LOUISIANA CORNBREAD DRESSING



Louisiana Cornbread Dressing image

Growing up in a family with Cajun roots the cornbread dressing was my favorite. Make this Lousiana-style cornbread stuffing recipe for a Thanksgiving twist.

Provided by em-i-lis

Categories     Side

Yield Makes 1 2-quart soufflé dish, or a 9x13 casserole dish

Number Of Ingredients 16

1 cup milk
1 large egg
3 tablespoons butter, melted and cooled slightly
2 tablespoons honey
1¼ cups stone ground yellow cornmeal
¾ cups AP flour
¾ teaspoons salt
¾ teaspoons baking powder
¼ teaspoons baking soda
1 tablespoon sugar
2 tablespoons canola oil
1½ cups chopped (a small chop) celery
½ cups chopped (small chop) green bell pepper
1 cup chopped (small chop) onion
2 - 2½ pounds ground turkey (a mixture of breast and thigh is nice); you may also use ground beef which my family always did, but I prefer turkey
2 cups chicken or turkey broth

Steps:

  • Preheat oven to 375, and grease a 9" round or 8"x8" square pan. In a mixing bowl, whisk together the first four ingredients, milk through honey. In a separate bowl, whisk together the remaining ingredients, cornmeal through sugar.
  • Combine the two mixtures and stir until everything is incorporated, but don't overmix. Scrape into the prepared pan and bake 22-24 minutes. Let cool until you can handle it and then crumble coarsely into a mixing bowl. Set aside. You can also make the cornbread a day ahead- simply cool and then wrap tightly in plastic wrap. Crumble just before using.
  • In a stock pot, pour the canola oil and heat over medium-high heat. Add celery, pepper and onions, and cook, stirring often, until soft. Add the meat and cook until it's browned and the veggies are wilted. Add broth, and if you feel there's not enough liquid, add some water. You want some extra "juice" because you're going to be stirring this mixture into the cornbread, and moisture is key!
  • Season well with salt and pepper, cover pot, and simmer for about 30 minutes. When done, taste and re-season with salt and pepper if need be. Add in half of the crumbled cornbread, and stir well to combine. Does the dressing look meat heavy? If so, add more cornbread. You want about a 50/50 blend.
  • Turn your finished dressing out into a 2-quart soufflé dish or a 9x13 casserole, cover with foil, and heat in a 350 oven until warmed through. If you like a slightly crisp top, remove the foil for the last 10-15 minutes.

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