Equally as typical of Creole cooking as Roux and found almost daily on South Louisiana menu in some form is a dish called dressing. It is used to stuff meats, fowl, game, and vegetables – such as eggplant, squash, cucumber, vegetable pears (mirliton), bell peppers, and tomatoes.
In general, it consists of frying a very large quantity of chopped onions, celery, and bell peppers. Adding ground meat (cooked or raw), garlic, onion tops, minced parsley. The process from this point varies according to the use for which it is being prepared.