You can make the corn bread ahead or use leftover corn bread. In fact, the dressing may be prepared a day ahead and kept in the refrigerator until an hour before serving. This recipe makes 8 to 10 cups, more than enough to stuff a turkey.
From "My New Orleans: The Cookbook" by John Besh/Andrews McMeel Publishing
|4 tablespoons rendered bacon fat||1 teaspoon chopped fresh parsley|
|1/4 pound andouille sausage, diced||Leaves from 1 sprig of fresh thyme|
|1/4 pound hot pork sausage meat, removed from casing||1 tablespoon creole spices|
|1 medium onion, chopped||6 cups crumbled corn bread|
|1 stalk celery, diced||2 cups chicken stock|
|1 green bell pepper, diced||1/2 cup heavy cream|
|1 clove garlic, minced||2 eggs, lightly beaten|
|2 cups peeled crawfish tails, chopped||Salt|
|2 green onions, chopped||Freshly ground black pepper|
|1 small jalapeno pepper, chopped|
Put the bacon fat, andouille, and 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 degree Fahrenheit oven until it is piping hot and golden brown, 15 to 30 minutes.
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