Even if you're not eating turkey now, make the dressing and serve with baked

Creole Cornbread Stuffing

Makes 10 cups
" This stuffing is chock full of spices to really make this recipe sing. This
is enough for one turkey. "

Prep Time: 35 Minutes
Cook Time: 55 Minutes
Ready in: 1 Hour 30 Minutes

2 cups all-purpose flour
2 cups cornmeal
2 tablespoons baking powder
1 teaspoon salt
4 tablespoons white sugar
5 eggs, beaten
6 tablespoons butter, melted
3 cups buttermilk
2 tablespoons salt
2 teaspoons ground white pepper
2 teaspoons ground black pepper
2 teaspoons cayenne pepper
2 teaspoons onion powder
4 teaspoons dried oregano
2 teaspoons dried thyme
6 tablespoons chopped fresh basil
4 bay leaves
1 cup minced onion
1 cup chopped green onions
1 cup chopped fresh parsley
2 cups red bell pepper, chopped
2 jalapeno pepper, seeded and minced
2 tablespoons minced garlic
1 cup butter
2 cups chicken stock
1 tablespoon hot pepper sauce

2 cups evaporated milk
7 eggs, beaten

1 Preheat oven to 375 degrees F (190 degrees C). Butter one 13x9
inch pan.
2 Prepare the cornbread by combining the flour, cornmeal, baking
powder, 1 teaspoon salt, and sugar; mix well.
3 Mix together the 5 eggs, 6 tablespoons melted butter, and
buttermilk. Add wet to dry ingredients and mix until no dry ingredients remain.
Pour into prepared pan.
4 Bake until top is browned and a toothpick comes out clean, about

55 minutes. Allow to cool completely.
5 In a small bowl combine the 2 tablespoons salt with the white
pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil, and
bay leaves.
6 In another bowl combine the minced onions, green onions, parsley,
red or green peppers, chili peppers, and garlic.
7 Melt 1 cup butter in a large fry pan. Add the spices and cook for
a few minutes. Add the vegetables and cook about 5 minutes. Do not allow the
vegetables to brown. Add the stock and hot pepper sauce. Stir and cook 5 minutes
more. Crumble the cornbread into the skillet and mix. Add the evaporated milk
and 7 eggs OFF THE HEAT. Make sure to stir well when adding the eggs. Return to
low heat and cook, stirring, for about 2 minutes. Remove the bay leaves. Place
stuffing in a bowl and cover. Cool before stuffing turkey.

Makes 20 servings

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