Crawfish-cornbread Stuffing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Eggs | Holidays, Stuffing | 12 | Servings | |
INGREDIENTS
| 10 | T | Butter or margarine |
| 1 | Onion, chopped | |
| 2 | Green bell peppers, chopped | |
| 1 | Recipe basic Cornbread | |
| crumbled | ||
| 1 | 16 oz. package frozen peeled | |
| cooked crawfish tails | ||
| thawed | ||
| 2 | c | Chicken broth |
| 2 | Eggs, lightly beaten | |
| 1/4 | c | Chopped fresh parsley |
| 1 | t | Ground white pepper |
| 1 | t | Ground red pepper |
| 1 | t | Ground black pepper |
INSTRUCTIONS
Melt butter in a large skillet over medium-high heat; add onion and bell pepper, and saute 4 to 5 minutes or until tender. Stir together vegetables, cornbread, and remaining ingredients in a large bowl until moistened. Spoon into a lightly greased 13x9 inch baking dish. Bake at 350øF for 1 hour or until firm and golden brown. Yield: 12 servings. Prep: 30 min. Bake: 1 hr. Typed in MMFormat by cjhartlin@email.msn.com Source: Southern Living Nov 99 Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Nov 10, 1999
A Message from our Provider:
“Compassion is difficult to give away because it keeps coming back.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 111
Calories From Fat: 93
Total Fat: 10.5g
Cholesterol: 32.4mg
Sodium: 210.2mg
Potassium: 98.3mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: <1g
Protein: 2.2g