Crawfish Wild Rice Cornbread Dressing

Holly Clegg shares her favorite crawfish stuffing that doesn't skimp on flavor, and fits right in with your trim & terrific lifestyle!

Crawfish Wild Rice Cornbread Dressing

Prep Time

-  

Cook Time

-  

Serves

16 people

Holly Clegg shares her favorite crawfish stuffing that doesn’t skimp on flavor, and fits right in with your trim & terrific lifestyle!

Ingredients

  • 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

Preparation

  • 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!

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