Crawfish-Cornbread Dressing

Southern Living
This cornbread dressing recipe is great for the Thanksgiving buffet. Prep the ingredients ahead of time so that all you have to do on the big day is bake the casserole.
12 servings


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10 tablespoon butter or margarine
1 large onion, chopped
2 small green bell peppers, chopped
1 (16-ounce) package frozen peeled, cooked crawfish tails, thawed
2 cups chicken broth
2 large eggs, lightly beaten
1/4 cup chopped fresh parsley
1 teaspoon ground white pepper
1 teaspoon ground red pepper
1 teaspoon ground black pepper


Melt butter in a large skillet over medium-high heat; add onion and bell pepper, and sauté 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 13- x 9-inch baking dish.

Bake at 350° for 1 hour or until firm and golden brown.

Created date

December 1999