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Louisiana Corn Bread Stuffing

Chicken.Maximus's picture
  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
  Salt To Taste
  Chicken stock 1 1⁄2 Cup (24 tbs) (Preferably Homemade)
  Eggs 2
  Butter 1 Tablespoon, cut in small pieces

Preheat oven to 350°F.
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.

Recipe Summary

Side Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

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 mg195.7%

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

Louisiana Corn Bread Stuffing Recipe