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Creole Bread Dressing Recipe

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Creole Bread Dressing Recipe

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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
MAKES:
13 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.
MAKES:
13 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.

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 in the center reads 165°. Dressing may be stuffed into poultry if desired. Yield: 10 cups.
Originally published as Creole Bread Dressing in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p54

Nutritional Facts

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

  • 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
  1. 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.
  2. Add to stuffing mixture and toss to combine. Add the broth, egg substitute and poultry seasoning; toss to coat.
  3. Spoon into a greased shallow 3-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer inserted in the center reads 165°. Dressing may be stuffed into poultry if desired. Yield: 10 cups.
Originally published as Creole Bread Dressing in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p54

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