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La Belle Cuisine

Stuff it, dress it ...
Not your same ole same ole
Recipes courtesy Chef Emeril Lagasse

Miss Hilda's Portuguese Stuffing

Makes 8 servings

1 tablespoon unsalted butter
2 tablespoons vegetable oil
1 1/2 cups finely chopped yellow onions
1 cup finely chopped green bell peppers
1 cup finely chopped fresh parsley
1/2 cup ground beef
1/2 pound ground pork
1 tablespoon minced garlic
1 1/2 teaspoons crushed red pepper, or to taste
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 pound chaurice or other spicy
sausage, cut into small pieces
* 1 1/2 loaves French bread, torn into
1/2-inch pieces (about 12 cups)
1 1/2 cups chicken [or turkey] stock
3 large eggs

1. Preheat the oven to 350 degrees F. Grease a large baking pan with the butter and set aside.
2. In a large sauté pan or skillet, heat the oil over medium-high heat. Add
the onions, green peppers, and parsley and cook, stirring, until the
vegetables are soft, about 3 minutes. Add the beef, pork, sausage,
garlic, red pepper, salt and black pepper. Cook until the meat is
browned, stirring with a heavy wooden spoon to break up lumps,
8 to 10 minutes. Remove from the heat and let cool slightly.
3. Place the bread into the bowl and add the meat mixture, mixing well.
Adjust the seasoning to taste. Add the stock and mix well. Add the
eggs, beaten one at a time, mixing well to combine. (*NOTE:
Alternately, use 1 day-old stale bread torn into pieces, as Miss
Hilda does when she makes this. Place the bread in a large
bowl and cover with water. Let sit until soft, about 5 minutes.
Drain in a colander and squeeze the excess water from the bread
with your hands. Return to the bowl and add the remaining
ingredients, except the stock.)
4. Turn into the prepared pan and smooth the top. Cover with aluminum
foil and bake for 20 minutes. Uncover and bake until the cooked
through and the top is golden brown, 25 to 30 minutes.
5. Remove from the oven and let rest for 10 minutes before serving.
Chef Emeril Lagasse, Copyright, 2002

Wild Mushroom Dressing

Makes 6 to 8 servings

2 teaspoons unsalted butter
3 cups fresh French or Italian bread,
crust removed and cubed
1 cup milk
4 slices apple bacon, chopped
1 yellow onion, finely chopped
2 ribs celery, finely chopped
3 garlic cloves, minced
1 tablespoon Emeril's Original Essence
1 pound assorted wild mushrooms, such as
shiitake, oyster, wood ear, or morel, stems
trimmed, wiped clean and sliced
Salt, to taste
Freshly ground black pepper, to taste
2/3 cup Marsala wine
4 large eggs, beaten
1/2 tablespoon chopped fresh thyme
1/2 tablespoon chopped fresh oregano

1. Preheat the oven to 350 degrees F. Butter a 6-cup baking dish with
the butter and set aside.
2. In a bowl, soak the bread cubes in the milk.
3. In a large sauté pan or skillet, cook the bacon over medium-high heat
until crisp and the fat is rendered. Remove with a slotted spoon and
drain on paper towels. To the fat in the pan, add the onions, celery,
garlic and Essence, and cook, stirring, until softened, 5 to 6 minutes.
4. Add the mushrooms and continue to cook until the mushrooms have released their liquid and are soft, about 4 minutes. Add the Marsala,
stirring with a wooden spoon to deglaze the pan, 1 1/2 to 2 minutes.
Remove from the heat and let cool completely.
5. Squeeze the excess milk from the bread and place in a large mixing
bowl. Add the eggs and mix well, breaking up the pieces of bread.
Add the mushroom mixture, bacon, chopped thyme and oregano,
and salt and pepper to taste. Bake until golden brown and cooked
through, 45 minutes.
6. Remove from the oven and let rest for 10 minutes before serving.
Chef Emeril Lagasse, Copyright, 2002  

Cornbread and Andouille Dressing

Makes 8 servings

2 teaspoons unsalted butter
1 tablespoon vegetable oil
1/2 pound andouille sausage,
cut into 1/2-inch pieces
1 1/2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped green bell peppers
1 tablespoon minced garlic
Basic Cornbread (recipe below)
3 slices white or whole wheat bread,
torn into bite-sized pieces
1/2 cup chopped green onions
1/3 cup chopped fresh parsley
2 teaspoons chopped fresh thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
2 large eggs, beaten
1 to 2 cups chicken [or turkey] stock, as needed

1. Preheat the oven to 350° F. Generously butter a 13 x 9-inch baking
dish and set aside.
2. In a large skillet, heat the oil over medium-high heat. Add the sausage
and cook until brown and the fat is rendered, 4 to 5 minutes. Add
onions, celery, bell peppers, and garlic, and cook for 3 minutes.
Remove from the heat and transfer to a large bowl to cool.
3. With your fingers, crumble the corn bread into the bowl with the
cooked vegetables. Add the torn bread, green onions, parsley,
and thyme, and mix well with your hands. Add the salt, pepper,
cayenne, and eggs, and mix well with your hands or a large
wooden spoon. Add enough broth, 1/2 cup at a time, to moisten
the dressing, being careful not to make it mushy.
4. Transfer to the prepared dish and cover with aluminum foil. Bake
until heated through, 30 minutes. Uncover and bake until golden
brown, about 20 to 30 minutes.

Basic Cornbread

1 tablespoon plus 1/4 cup vegetable oil
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cayenne
1 cup buttermilk
1 egg

1. Preheat the oven to 400 degrees F.
2. Pour 1 tablespoon of vegetable oil into a 9-inch baking pan or heavy
cast-iron skillet. Place the pan into the oven as it preheats, allowing it
to heat for at least 10 minutes.
3. Combine the cornmeal, flour, baking powder, salt, and cayenne in a
large mixing bowl and stir with a wooden spoon. Add the buttermilk
and egg to the mixture and stir well to blend.
4. Pour the cornmeal batter into the preheated pan and bake in the oven
for 25 minutes or until lightly golden brown. Remove from the oven
and let cool before serving or using in the dressing. (Note: When
making the dressing, make cornbread the day before.)
Chef Emeril Lagasse, Copyright, 2002

 
Two more kicked-up dressing recipes...

Featured Archive Recipes:
Classic Turkey Stuffing (Julee Rosso) 
Cornbread Dressing with Sausage
Cornbread Dressing with Variations
Eggplant, Shrimp and Rice Dressing
Favorite Stuffing (Sheila Lukins)
Italian Sausage, Cornbread and Fennel Stuffing
New England Sausage, Apple and
Dried Cranberry Stuffing
Old-Fashioned Yankee Bread Stuffing, Michele's 
Oyster and Spinach Stuffing
Rice Dressing (Louisiana Firefighters)
To stuff, or not to stuff...