Cornbread Stuffing
Ingredients 4 cups crumbled cornbread 2 cups dry bread crumbs 3 1/2 cups chicken stock 3 eggs 1 cup milk 2 teaspoon salt 1/2 teaspoon pepper 1 cup chopped celery 1 tablespoon poultry seasoning or sage (Tommye uses salt and half and half of sage and seasoning) 1 chopped onion Method Mix cornbread and […]
Oyster Rice Dressing
Ingredients 1/2 cup cooking oil 1/3 cup chopped onions 1/3 cup bell peppers 1/3 cup celery 1 1/2 quarts oysters, drained 3 cups cooked rice 1/4 cup green onion tops 1/4 cup parsley, chopped 1 clove garlic, minced 1 teaspoon salt Method Heat 1/2 cup cooking oil. Saute lightly chopped giblets and 1/3 each chopped […]
Creole Dressing
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 […]