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Louisiana Corn Bread Stuffing Recipe
|Butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Chopped green bell pepper||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Herbed buttermilk||3 Cup (48 tbs)|
|Corn bread crumbs||1 Cup (16 tbs)|
|French breadcrumbs||3 Cup (48 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Ground pepper||To Taste|
|Chicken stock||1 1⁄2 Cup (24 tbs) (Preferably Homemade)|
|Butter||1 Tablespoon, cut in small pieces|
Serving size: Complete recipe
Calories 3512 Calories from Fat 823
% Daily Value*
Total Fat 93 g142.4%
Saturated Fat 44.5 g222.5%
Trans Fat 0 g
Cholesterol 587 mg
Sodium 6411.3 mg267.1%
Total Carbohydrates 521 g173.8%
Dietary Fiber 24.6 g98.3%
Sugars 27.4 g
Protein 147 g294.7%
Vitamin A 101.7% Vitamin C 103.6%
Calcium 53.8% Iron 192.4%
*Based on a 2000 Calorie diet
Grease 2-quart baking dish.
Melt 1/4 cup butter in heavy large skillet over low heat.
Add onion, green pepper and celery and cook, stirring frequently, until limp but not browned, about 10 minutes.
Stir in crumbs, parsley, salt and pepper and red pepper.
Blend chicken stock and eggs in small bowl.
Add to corn bread mixture and stir until evenly moistened.
Turn into prepared baking dish.
Dot with 1 tablespoon butter.
Bake until browned, 35 minutes.