Ingredients-
2 cups
all-purpose flour
2 cups of cornmeal
2 tablespoons of baking powder
1 tsp of salt
4 tablespoons of whitme sugar
5 eggs,beaten
6 tablespoons of butter,melted
3 cups of buttermilk
2 tablespoons of salt
2 tsp of ground black pepper
2 tsp of cayenne pepper
2 tsp of onion powder
4 tsp of dried oregano
2 tsp of dried thyme
6 tablespoons of chopped,fresh basil
4 bay leaves
1 cup onions,minced
1 cup green onions,chopped
1 cup of chopped parsley
2 cups of red bell pepper,chopped
2 green chile peppers
2 tablespoons of mincedgarlic
1 stick of butter
2 cups of chicken broth
1 tablespoon of hot pepper sauce
2 cups evaporated milk
7 eggs,beaten
.
Directions-
To Make Cornbread: Preheat oven to 375
Combine the flour, cornmeal, baking powder, 1 teaspoon salt, and sugar, and mix well.
Combine the 5 eggs, 6 tablespoons melted butter, and buttermilk. Add wet to dry while mixing on low with a mixer.
Mix just until no dry ingredients remain. Pour into prepared pan.
Bake until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely.
To Make Stuffing: In a small bowl combine the 2 tablespoons salt with the white pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil, and bay leaves.
In another bowl combine the minced onions, green onions, parsley, red or green peppers, chili peppers, and garlic.
Melt 1 cup butter in a large fry pan. Add the spices and cook for a few minutes. Add the vegetables and cook about 5 minutes. Do not allow the vegetables to brown. Add the stock and Tabasco. Stir and cook 5 minutes more. Crumble the cornbread into the skillet and mix. Add the evaporated milk and 7 eggs OFF THE HEAT(make sure it is off the heat).
Make sure to stir well when adding the eggs. Return to low heat and cook, stirring, for about 2 minutes. Remove the bay leaves. Place stuffing in a bowl and cover.
Cool before stuffing turkey or serving on side.
Serve and enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!
2 tsp of ground black pepper
2 tsp of cayenne pepper
2 tsp of onion powder
4 tsp of dried oregano
2 tsp of dried thyme
6 tablespoons of chopped,fresh basil
4 bay leaves
1 cup onions,minced
1 cup green onions,chopped
1 cup of chopped parsley
2 cups of red bell pepper,chopped
2 green chile peppers
2 tablespoons of mincedgarlic
1 stick of butter
2 cups of chicken broth
1 tablespoon of hot pepper sauce
2 cups evaporated milk
7 eggs,beaten
.
Directions-
To Make Cornbread: Preheat oven to 375
Combine the flour, cornmeal, baking powder, 1 teaspoon salt, and sugar, and mix well.
Combine the 5 eggs, 6 tablespoons melted butter, and buttermilk. Add wet to dry while mixing on low with a mixer.
Mix just until no dry ingredients remain. Pour into prepared pan.
Bake until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely.
To Make Stuffing: In a small bowl combine the 2 tablespoons salt with the white pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil, and bay leaves.
In another bowl combine the minced onions, green onions, parsley, red or green peppers, chili peppers, and garlic.
Melt 1 cup butter in a large fry pan. Add the spices and cook for a few minutes. Add the vegetables and cook about 5 minutes. Do not allow the vegetables to brown. Add the stock and Tabasco. Stir and cook 5 minutes more. Crumble the cornbread into the skillet and mix. Add the evaporated milk and 7 eggs OFF THE HEAT(make sure it is off the heat).
Make sure to stir well when adding the eggs. Return to low heat and cook, stirring, for about 2 minutes. Remove the bay leaves. Place stuffing in a bowl and cover.
Cool before stuffing turkey or serving on side.
Serve and enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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