Cornbread and Crawfish Stuffing
 
Ingredients
  • ½ cup unsalted butter
  • 2 cups diced onion
  • 1 cup diced celery
  • 1 cup diced green bell pepper
  • ¼ cup minced garlic
  • 2 pounds crawfish tails with fat
  • 4 cups cornbread crumbs
  • 2 cups chicken or turkey stock
  • Salt, to taste
  • Ground black pepper, to taste
  • Granulated garlic, to taste
  • Creole seasoning, to taste
Instructions
  1. In a large skillet, melt butter over medium heat. Add onion, celery, bell pepper, and minced garlic, and cook until tender, 5 to 7 minutes.
  2. Add crawfish to vegetable mixture, and cook until heated through. Stir in cornbread crumbs; gradually add stock until a semi-loose stuffing is achieved. Season to taste with salt, black pepper, granulated garlic, and Creole seasoning. Remove from heat, and let cool slightly. Keep hot if stuffing and cooking turkey immediately; otherwise, let cool completely, and refrigerate.
Notes
Note: To convert this stuffing into a dressing, put the prepared crawfish mixture in a 2-quart baking dish, and bake at 350° until browned and bubbles form around edges of pan, about 45 minutes.
Recipe by Louisiana Cookin' at https://louisianacookin.com/roasted-wild-turkey/