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Creole Bread Dressing

 Creole Bread Dressing
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
13 ServingsPrep: 25 min. Bake: 30 min.


  • 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


  • 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.

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Creole Bread Dressing (continued)

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.