I love stuffing! Or as some call it “Dressing”. The best stuffing, as I call it is made outside the bird and is loaded with creative flavors that keep you coming back for more. That is why this year I decided to toss the sausage in favor of crafish tail meat, and what a wise choice that was! Check out this recipe for my new favorite “Stuffing”… “Crawfish Stuffing”!
To get started we need to chop our veggies into a small dice. We are going to need onion, celery and a minced large clove of garlic.
Once you have them cut, get about 4 tablespoons of butter melting in a large pan.
Once the butter is melted and beginning to brown add the veggie mixture to the pan and saute until the onions are translucent.
Once your veggies are sauted its time to mix in the crawfish tail meat. I’m using about 2lbs worth. You can buy it frozen in bricks in most freezer sections.
Fold the crawfish in with the veggie mixture and let simmer and steam for a few mins.
While its steaming and simmering, mix in your spices. I’m using a combination of about 2 tablespoons cayenne pepper, minced fresh sage, and old bay 1 tablespoon old bay.
Then ladle in approx 3-4 cups of chicken stock to the crawfish mixture and let simmer for a few mins.
Then in a large kettle take the crawfish mixture and mix it with approx 5-6 cups of breadcrumbs and stir. The breadcrumbs should become fairly most but not soggy. You may need to add an extra ladle or two of stock.
Mix in 2 eggs.
Spread mixture into a large baking dish evenly and cover with tinfoil.
Bake for approx 20-30 mins at 375.
When it is cooked, remove and let rest for 5 mins then serve! Enjoy!