Creole Cornbread Stuffing

  • PrepTime: 60 Mins
  • CookTime: 2 Hrs
  • TotalTime: 4 Hrs

Ingredient

  1. 2 cups unbleached all-purpose flour
  2. 2 cups stone ground cornmeal
  3. 2 tablespoons baking powder
  4. 1 teaspoon salt
  5. 4 tablespoons white sugar
  6. 5 eggs, beaten
  7. 6 tablespoons butter, melted
  8. 3 cups buttermilk
  9. 2 tablespoons salt
  10. 2 teaspoons ground white pepper
  11. 2 teaspoons ground black pepper
  12. 2 teaspoons cayenne pepper
  13. 2 teaspoons onion powder
  14. 4 teaspoons dried oregano
  15. 2 teaspoons dried thyme
  16. 6 tablespoons chopped fresh basil
  17. 4 bay leaves
  18. 1 cup minced onion
  19. 1 cup chopped green onions
  20. 1 cup chopped parsley
  21. 2 cups chopped red bell pepper
  22. 2 green chile peppers, chopped
  23. 2 tablespoons minced garlic
  24. 1 cup butter
  25. 2 cups chicken broth
  26. 1 tablespoon hot pepper sauce
  27. 2 cups evaporated milk
  28. 7 eggs, beaten

Instruction

  1. Preheat oven to 375 degrees F (190 degrees C). Butter a 13x9-inch pan.
  2. Combine the flour, cornmeal, baking powder, 1 teaspoon salt, and sugar, and mix well.
  3. Whisk together 5 eggs, 6 tablespoons melted butter, and buttermilk. Add wet to dry ingredients, mixing just until incorporated. Pour into prepared pan.
  4. Bake in preheated oven until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely.
  5. 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.
  6. In another bowl, combine the minced onions, green onions, parsley, red or green peppers, chili peppers, and garlic.
  7. 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.
  8. 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.
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