CAJUN CORNBREAD DRESSING RECIPES

Steps:

• Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.
• Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk.
• Pour hot butter into batter, stirring until blended. Pour batter into pan.
• Bake at 425° for 30 minutes or until golden brown. Cool.
• Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
• Melt remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery, and saute until tender. Stir in sage, and saute 1 more minute.
• Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish. Cover and chill 8 hours.
• Bake, uncovered, at 375° for 35 to 40 minutes or until golden brown.
• *1 tablespoon dried rubbed sage may be substituted for fresh sage.
• Andouille Sausage, Apple, and Pecan Dressing: Brown 3/4 pound diced andouille sausage in a skillet over medium heat; drain. Add sausage; 2 Granny Smith apples, chopped; and 2 cups chopped toasted pecans to dressing. Proceed as directed, baking 40 to 45 minutes or until done.

Steps:

• Spread biscuit and cornbread crumbs in an ungreased pan. Bake at 300° for 15 minutes or until crumbs are toasted, stirring twice.
• Sauté celery and onion in butter in a large skillet over medium-high heat until tender. Remove from heat. Combine sauteed mixture, toasted crumbs, parsley, and next 3 ingredients. Stir in broth and milk. Spoon dressing into a greased 13â€? x 9â€? pan. Bake, uncovered, at 350° for 1 hour or until browned.
• Shortcut Solution: Six frozen biscuits, baked, or six fast-food biscuits will give you 4 cups crumbs. We tested with Pillsbury frozen biscuits and Pioneer cornbread mix. You could also use frozen baked cornbread and warm it in the microwave oven before crumbling. Or buy cornbread from a cafeteria or deli.
• Make Ahead: Spoon prepared dressing into pan; cover and chill overnight. Bake, uncovered, at 350° for 1 hour. Let stand at room temperature until almost serving time. Just before serving, reheat at 350° for 10 to 12 minutes.