Moist Cornbread Dressing with Spicy Crawfish

Moist Cornbread Dressing with Spicy Crawfish Recipe
Oxmoor House
To best enjoy this moist, quick stovetop dressing, make it just before sitting down to the big meal. Find frozen crawfish tails in the seafood department of some larger grocery stores or in local seafood markets. We recommend using crawfish tails harvested in the United States.

Yield:

12 servings

Recipe from

Recipe Time

Prep: 6 Minutes
Cook: 10 Minutes

Ingredients

3/4 cup butter, divided
3/4 cup chopped onion
3/4 cup chopped celery
2 1/2 cups chicken broth
1 (16-oz.) package frozen cooked peeled crawfish tails, thawed and drained
1/4 to 1/2 teaspoon ground red pepper
1 (16-oz.) package seasoned cornbread stuffing (we tested with Pepperidge Farm)

Preparation

Melt 1/2 cup butter in a large deep skillet or Dutch oven. Sauté onion and celery 4 to 5 minutes or until crisp-tender. Add chicken broth, crawfish tails, remaining 1/4 cup butter, and red pepper; bring to a boil. Remove from heat. Add cornbread stuffing; gently toss and fluff with a fork until stuffing is moistened.

Note:

Christmas with Southern Living 2008

May 2008
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