A friend found a recipe for creole cornbread stuffing on allrecipe.com, which I adapted for cornbread dressing. It is spicy but not too spicy. Everyone enjoyed it at Thanksgiving along with the creole smoked turkey.
- 4 -5 cups crumbled cornbread
- 1 tablespoon salt
- 1 teaspoon white pepper
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 3 tablespoons chopped basil
- 2 bay leaves
- 1⁄2 cup minced onion
- 1⁄2 cup chopped green onion
- 3 tablespoons dried parsley
- 1 cup chopped red bell pepper
- 1 jalapeno pepper, seeded & minced
- 1 tablespoon minced garlic
- 1⁄2 cup butter
- 4 -5 cups chicken broth
- 1⁄2 cup evaporated skim milk
- 1 egg, beaten
- Preheat oven to 375 degrees.
- Finely crumble cornbread into a large bowl.
- Combine salt, peppers, onion powder, oregano, thyme, basil, bay leaves in a small bowl.
- Melt butter in a large skillet. Add onions, bell pepper, jalepeno pepper, and garlic. Saute until soft. Do not brown.
- Add parsley and spices to skillet for a minute.
- Add vegetables and spices to the bowl with cornbread.
- Put broth in a large pot & bring to a boil.
- Add hot broth, one cup at time, to cornbread mixture in bowl. Mixture should be somewhat soupy.
- Mix egg & evaporate milk together. Add to cornbread mixture.
- Grease a 9 x 13 pan. Pour dressing into pan. Cook at 375 degrees for 35 - 45 minutes until bubbly all through.