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Category: Dressing and Stuffing
Prep Time: Cook Time: Total Time:
4 cups cubed corn bread
2 cups cubed crustless day-old wheat bread
1 cup chopped fully cooked ham
3/4 cup chopped smoked kielbasa
1/2 cup finely chopped sweet red pepper
1/2 cup finely chopped green pepper
1/4 cup finely chopped celery
3 tbsp finely chopped onion
2 1/2 tsp Creole seasoning*
2eggs, lightly beaten
1 cup chicken broth (up to 1 1/2 cups)
In a large bowl, combine the first 10 ingredients; add enough chicken broth to moisten. Transfer to a greased 2 quart baking dish. Cover and bake at 325 for 60 minutes. Uncover and bake 10 minutes longer or until lightly browned. Yield: about 6 cups
Note: You may substitute the following spices instead of Creole seasoning: 1 tsp each garlic powder and paprika and 1/4 tsp each cayenne pepper, dried thyme and ground cumin
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CREOLE STUFFING
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Category: Dressing and Stuffing
Prep Time: Cook Time: Total Time:
4 cups cubed corn bread
2 cups cubed crustless day-old wheat bread
1 cup chopped fully cooked ham
3/4 cup chopped smoked kielbasa
1/2 cup finely chopped sweet red pepper
1/2 cup finely chopped green pepper
1/4 cup finely chopped celery
3 tbsp finely chopped onion
2 1/2 tsp Creole seasoning*
2eggs, lightly beaten
1 cup chicken broth (up to 1 1/2 cups)
In a large bowl, combine the first 10 ingredients; add enough chicken broth to moisten. Transfer to a greased 2 quart baking dish. Cover and bake at 325 for 60 minutes. Uncover and bake 10 minutes longer or until lightly browned. Yield: about 6 cups
Note: You may substitute the following spices instead of Creole seasoning: 1 tsp each garlic powder and paprika and 1/4 tsp each cayenne pepper, dried thyme and ground cumin
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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