Well, Thanksgiving is tomorrow! Are you ready? I'm in charge of the dressing this year, so I thought I would share the recipe. All my husband's family is from Southern Louisiana, so they are very fond of cayenne pepper. It takes a lot of ingredients, but it's worth the effort. Honestly, I always loved my mom's stuffing, but this stuff is pretty darn good.
Cajun Cornbread Dressing
Ingredients for cornbread (make the night before to save time): 2 1/2 cups white corn meal, 3/4 cup flour, 1 1/2 tsp. salt, 3 TB baking powder, 1 TB sugar, 3 TB oil, 3 eggs, 3 cups milk (Bake at 425 degrees for about 30 minutes).
Other ingredients: 1 lb. ground pork, 1 lb. ground beef, 3 onions, 1 bell pepper, 3 cloves garlic, 3 stalks of celery, 3 eggs, 2 cans cream of mushroom soup, 1 can French onion soup, 1/4 cup fresh parsley, 1/4 cup green onions, salt, red pepper, black pepper.
Directions: Make the cornbread the night before, and store it in large ziploc bags. This makes it easy to break it up into the dressing.
1. Brown the pork and the beef (drain well).
2. Add the chopped onions, bell pepper, garlic, and celery to the meat, as well as red pepper, black pepper, and salt. You'll want to season it well, it is Cajun Dressing. Cook for about 45 minutes at low-medium heat.
3. In a separate large pot (that can also be put in the oven) pour in the two cans of cream of mushroom and the one can of French onion soups. Add the chopped parsley and green onions, and cook on the stove for about 10 minutes. Now add the meat mixture (in the pan) to the large pot with the soup. Stir really well. Now, slowly add in the crumbled corn bread (I only use about 2/3 of the cornbread to keep it more juicy) as well as three eggs. Make sure you stir this well again. Put the pot (covered) in the oven and bake for up to 90 minutes at 350 degrees. (After about one hour into the baking time, I pull it out of the oven to stir it - You'll want to watch it and make sure it doesn't get too dry. I usually bake it for about 80 minutes.)
Enjoy!
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