I make two recipes one traditional Herbed Dressing..
But here is the Crowd Favorite,,
Ingredients
4 tablespoons rendered bacon fat
1/2 cup hot pork breakfast sausage
1 medium onion, chopped
1 stalk celery, diced
1/2 green bell pepper, diced
1 clove garlic, minced
2 cups peeled crawfish tails, chopped
2 green onions, chopped
1 small jalapeño pepper, chopped (optional)
1 teaspoon chopped fresh parsley
Leaves from 1 sprig fresh thyme
2 tablespoon Creole spices
6 cups crumbled basic cornbread (store bought stuffing mix)
2 cups chicken stock
1/2 cup heavy cream
2 eggs, lightly beaten
Salt
Freshly ground black pepper
Preparation
Put pork sausage into a large skillet and cook over medium-high heat, breaking up the pork with the back of a wooden spoon. When the pork sausage meat has browned, add the onions, celery, bell peppers and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the crawfish and cook for 2 minutes. Transfer the mixture to a large mixing bowl.
Add the remaining ingredients to the bowl with the sausage and crawfish and stir together until well combined. Spoon the dressing into a large heatproof dish. At this point, the dressing may be covered and refrigerated (for up to 1 day) until you are ready to bake it. Bake the dressing in a preheated 350° oven until it is piping hot and golden brown, 15-30 minutes
Mmmm Mmmm Mmmmm
wheel,,=d>
