Hearty Poultry Stuffing

Course : Cajun
Serves: 1
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1/2 cup unsalted butter
1 medium onion -- chopped
1 large green bell pepper -- chopped
1/4 cup celery -- chopped
4 slices bacon slices -- diced
1 teaspoon rubbed sage or
1 tablespoon fresh chopped sage
1 teaspoon dried leaf thyme or
1 tablespoon fresh chopped thyme
1 teaspoon minced dried rosemary or
1 tablespoon fresh minced rosemary
1 teaspoon dried leaf oregano or
1 tablespoon fresh chopped oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 pound smoked ham -- coarsely grnd or
1/2 pound shrimp
4 cups crumbled corn bread -- lightly packed -- (4 oz.)
6 cups French bread cubes -- lightly packed -- (6 oz.)
2 large eggs -- slightly beaten
1 1/4 cups Louisiana brown poultry
1 can stock or canned chicken stock

Preparation / Directions:

Melt butter in a heavy 10-inch skillet over medium heat. Add onion, bell pepper, celery, bacon, seasonings and ham or shrimp. Sauté, stirring often, until vegetables are wilted and bacon is cooked, but not browned, about 10 minutes. Place corn bread and French bread cubes in a large bowl. Pour vegetable mixture over bread; toss to combine. Stir in eggs. Add enough stock or broth to make a moist dressing, stirring to break up corn bread and French bread. Makes about 1 pound or 8 cups. Double recipe for a turkey.

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  (5 3/4 Stars!)
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