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Creole Bread Dressing Recipe

I'm not known to be much of a cook, but I can make this recipe with success. When I take it to my company's holiday potluck, I always come home with an empty dish.—Terri Udy, Colorado Springs, Colorado

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Creole Bread Dressing Recipe

Prep: 25 min. Bake: 30 min.

Yield: 13 Servings

25 30 55

Ingredients

1 package (14 ounces) seasoned stuffing cubes
1 cup chopped pecans
1 small onion, chopped
1 celery rib, chopped
1/4 cup butter, cubed
1 pound uncooked large shrimp, peeled, deveined and cut into bite-size pieces
3 to 5 drops hot pepper sauce
1 can (14-1/2 ounces) chicken broth
1/4 cup egg substitute
1/2 teaspoon poultry seasoning

Directions

In a large bowl, combine stuffing cubes and pecans; set aside. In a large skillet, saute onion and celery in butter until tender. Add shrimp; cook and stir for 3 minutes or until shrimp turn pink. Sprinkle with hot pepper sauce.
Add to stuffing mixture and toss to combine. Add the broth, egg substitute and poultry seasoning; toss to coat.
Spoon into a greased shallow 3-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer inserted near the center reads 165°. Dressing may be stuffed into poultry if desired. Yield: 10 cups.

Nutritional Facts 3/4 cup equals 246 calories, 12 g fat (3 g saturated fat), 52 mg cholesterol, 653 mg sodium, 25 g carbohydrate, 3 g fiber, 11 g protein.

Originally published as Creole Bread Dressing in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p54