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Spicy Creole Cornbread Stuffing

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PREP TIME
60 min
COOKING TIME
120 min
TOTAL TIME
240 min
SERVINGS
20 servings
Dinner
Spicy Creole Cornbread Stuffing
Ingredients
  • 2 cups unbleached all-purpose flour
  • 2 cups stone ground cornmeal
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 4 tablespoons white sugar
  • 5 eggs, beaten
  • 6 tablespoons butter, melted
  • 3 cups buttermilk
  • 2 tablespoons salt
  • 2 teaspoons ground white pepper
  • 2 teaspoons ground black pepper
  • 2 teaspoons cayenne pepper
  • 2 teaspoons onion powder
  • 4 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 6 tablespoons chopped fresh basil
  • 4 bay leaves
  • 1 cup minced onion
  • 1 cup chopped green onions
  • 1 cup chopped parsley
  • 2 cups chopped red bell pepper
  • 2 green chile peppers, chopped
  • 2 tablespoons minced garlic
  • 1 cup butter
  • 2 cups chicken broth
  • 1 tablespoon hot pepper sauce
  • 2 cups evaporated milk
  • 7 eggs, beaten
Instructions
1
Preheat your oven to 375 degrees Fahrenheit, or 190 degrees Celsius. Next, take a 13x9-inch baking pan and grease it with butter.
2
Combine the dry ingredients, including flour, cornmeal, baking powder, a pinch of salt, and sugar in a large bowl. Mix these ingredients together until they are well combined.
3
In another bowl, whisk together 5 eggs, 6 tablespoons of melted butter, and buttermilk. Gradually add the egg mixture to the dry ingredients, mixing just until they are incorporated.
4
Pour the batter into the prepared baking pan and bake in your preheated oven until the top is golden brown and a toothpick comes out clean, approximately 55 minutes.
5
Allow the baked goods to cool completely before moving on to the next step.
6
To make the stuffing, combine 2 tablespoons of salt with white pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil, and bay leaves in a small bowl. Set this spice mix aside for now.
7
In another bowl, combine minced onions, green onions, parsley, red peppers, chili peppers, and garlic. This mixture will form the base of your stuffing.
8
Melt 1 cup of butter in a large frying pan over medium heat. Add the prepared spice mix and cook for a few minutes, stirring constantly.
9
Add the vegetable mixture to the pan and gently cook and stir for about 5 minutes, without allowing it to brown. Add some stock and Tabasco, stirring and cooking for 5 minutes more.
10
Add crumbled cornbread to the pan and mix it in. Remove the pan from the heat source.
11
Whisk 7 eggs and evaporated milk together in a separate bowl. Pour this mixture into the stuffing mixture, stirring gently to combine.
12
Return the stuffing mixture to low heat and cook, stirring constantly, for about 2 minutes. Remove any bay leaves that were added earlier.
13
Place the stuffing mixture in a bowl and allow it to cool before using it as a filling for your turkey.