Crawfish Wild Rice Cornbread Dressing
Crawfish Wild Rice Cornbread Dressing
By Holly Clegg |
February 10, 2019 10:00 pm
Holly Clegg shares her favorite crawfish stuffing that doesn’t skimp on flavor, and fits right in with your trim & terrific lifestyle!
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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
To taste
salt and pepper
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.
5
Serve and Enjoy!
Holly Clegg
Whether Holly’s taping a show or hosting a dinner party, her passion and commitment to healthier cooking have made her an expert on practical, easy, healthy recipes. With over 1 million cookbooks sold through her best-selling TRIM &TERRIFIC® cookbook series, including the more health focused Eating Well cookbooks, Diabetic Cooking with the ADA, Eating Well Through Cancer (Spanish and Chinese editions), and Eating Well to Fight Arthritis, she helps those on-the-go whip up everyday meals that are fast, and that fit into an overall healthier lifestyle.
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