Recipe by Kevin Ryan
"Chock full of spices that really make this stuff sing. This is enough for one turkey."
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unbleached all-purpose flour
stone ground cornmeal
ground white pepper
ground black pepper
chopped fresh basil
chopped green onions
chopped red bell pepper
green chile peppers, chopped
hot pepper sauce
This stuffing is awesome! I made it for Thanksgiving. My mother-n-law always made cornbread stuffing every Thanksgiving, and she passed away this year, I wanted to make this for my husband. It is a lot of work but worth it. I chopped all the vegetables, herbs, and garlic & put in a freezer bag the day before (took a full hour since I don't have a food processor) so it was a breeze the next day putting it all together. I was hesitant to use 7 eggs, but it turned out fantastic. I did not stuff the turkey, I just baked it in a greased casserole dish on 350 for about an hour. The flavor is incredible. I cut up the leftover stuffing into squares and wrapped individually in sandwich bags & then put all in a freezer bag. Thanks Kevin. This will become a regular at our house!
Being born and raised in New Orleans, I was excited about this recipe. However, I was very disappointed. The cornbread itself was pretty good, and the seasonings were okay. But the texture of the dressing was awful. I couldn't think of how to describe it until I read someone else's review saying it was like oatmeal. Exactly! Gummy. I like a more grainy texture. Sheesh, I hate being the "Debbie Downer."
My in-laws loved this so much that they have deemed it the "new Thanksgiving tradition"! Yes, LOTS of chopping to do but well worth it. I saved some time by substituting dried herbs for fresh (1 T fresh = 1 t dried). Cooking the spices in the butter first really allows the flavor to get into every bite of the cornbread. It was a little tricky to fish out the bay leaves after the cornbread went in. Next time, I'll pull them out before adding the cornbread. I made this the night before Thanksgiving, put it in a 9x13 pan, and baked in the oven for an hour or so. It was a great twist on a classic, added a new taste to the meal, and turned out fabulously!
I have made this my signature stuffing for Thanksgiving (past 2 yrs);1st time: I made it went by the recipe, 2nd time: I decided to lessen the chicken broth and evaporated milk. My hubby preferred the second version, even though he liked the first one.
We make this stuffing EVERY year!!! It is fabulous. The zing is what makes this stuffing great. If you do not want to make your cornbread from this recipe, we find it easier to use 2 bags of bagged stuffing and 1 bag of cubed stuffing from the grocery store instead and THAT will save lots of time and work. The outcome is incredible. We think you will love too if you are looking to have a not so traditional stuffing that your family will enjoy.
Excellent! This recipe makes a HUGE amount! I made it much easier by using a box mix for my cornbread (2 boxes for this stuffing). I also added Italian sausage for flavor and because my husband thinks everything is better with sausage! I served this at Thanksgiving this year and was very impressed. It also reheats well. This will be my staple for the years to come. Thank you!
i've been using this recipe for three years and just noticed i'd never thanked the creator. we LOVE this, but do cut back on the spices. grandsons tastebuds are too sensitive for all that hot. cut it by about half, but still the finished product is just wonderful.
i make it the day before and rewarm in a crockpot. have trouble keeping my family from dipping into the pot before dinner is served. thank goodness this recipe makes a lot.
My family has used the same recipe for decades, until now! This is THE BEST stuffing recipe EVER!
Not too spicy but very tasty.
* Percent Daily Values are based on a 2,000 calorie diet.
Creole Cornbread Stuffing
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 168
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