Holly's Recipes

Crawfish Cornbread and Wild Rice Dressing

Holly Clegg - Sunday, October 30, 2016
Crawfish Cornbread Wild Rice Dressing from Gulf Coast Favorites cookbook
Prepare cornbread and wild rice ahead of time and then put dressing together while your turkey is roasting.  Great flavor combination of nutty wild rice, cornbread and sautéed vegetables jazzes up this savory dressing.  

Makes 16 servings (2/3 cup)

2 (6-ounce) packages long grain and wild rice mix
1 (8 1/2-ounce) box cornbread mix
1 egg
1/3 cup skim milk
1 cup chopped celery
2 green bell peppers, seeded and chopped
1 onion, chopped
1 (16-ounce) package Louisiana crawfish tails, rinsed and drained
1 tablespoon poultry seasoning
1 (16-ounce) can chicken broth
1 bunch green onions, chopped
Salt and pepper to taste

1. Cook wild rice according to package directions, omitting butter and salt.  
2. Prepare cornbread according to package directions using egg and milk.  Crumble cornbread.  
3. In nonstick large skillet coated with nonstick cooking spray, sauté celery, green peppers, and onion until tender.  Transfer to large bowl and combine with all ingredients. 
4.  Transfer to prepared dish.  Bake 45 minutes

Nutrition information per serving: Calories 126, Protein (g) 4, Carbohydrate (g) 24, Fat (g) 2, Calories from Fat (%) 14, Saturated Fat (g) 1, Dietary Fiber (g) 1, Cholesterol (mg) 13, Sodium (mg) 86, Sugars (g) 3, Diabetic Exchanges: 1 1/2 starch