Bread Stuffing With Crawfish Bacon And Collard Greens Recipes

Steps:

• Preheat oven to 375°F. Cut bottom crust and short ends off bread; discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place in very large bowl. Add oil, thyme, and garlic; toss. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, 20 minutes. Return to same very large bowl.
• Melt butter in large skillet over medium-high heat. Add next 3 ingredients. sauté until soft, about 10 minutes. Add crawfish; sauté 2 minutes. Transfer to medium bowl. sauté bacon in same skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to bowl with vegetables. Pour off all but 1 tablespoon bacon fat from skillet. Add greens and 1 cup broth. Cover and simmer until greens are almost tender, about 5 minutes. Add greens and broth in skillet to vegetable mixture. Add parsley. DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Chill vegetable mixture.
• Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Stir vegetable mixture into bread. Add remaining 3/4 cup broth; toss. Transfer to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, 25 minutes. Uncover; bake until top starts to brown, 25 minutes longer.

Steps:

• In a large deep skillet, saute 1/2 pound diced andouille sausage in 6 tablespoons butter for 3 minutes. Season with salt and pepper and add 1 chopped onion, 3 chopped celery stalks and 1 tablespoon each chopped thyme and sage; cook 5 minutes, then add 4 cups sliced collard greens and let wilt. Pour in 3 cups chicken broth. Simmer until step 5. In a large bowl, mix 2 large eggs. Add to the bowl 8 cups toasted white bread cubes, 6 cups crumbled cornbread and the hot broth mixture. Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350 degrees F. Uncover and bake until golden, 20 more minutes.

Steps:

• For the collard green chowchow: Combine the collard greens, cabbage, green tomatoes, red onions, bell peppers, mustard seed and turmeric in a nonreactive heatproof bowl. Bring the vinegar and sugar to a boil, then pour over the vegetables. Marinate for at least 1 hour.
• For the andouille grits: Render the andouille in a skillet over medium heat for 6 to 8 minutes. Add the stock, milk and cream, and bring to boil. Season with salt and pepper. Add the grits and cook, stirring frequently, for 30 to 40 minutes. Finish off with the Gouda and green onions. Keep warm.
• For the crawfish boudin balls: In a large pan over medium-high heat, saute the celery, garlic, onions and bell peppers in the olive oil and butter for 12 minutes, until cooked through.
• Meanwhile, pulse half of the crawfish a couple times in a food processor. Add the chopped crawfish and the whole crawfish to the pan of vegetables; saute for 10 minutes. During cooking, add the lemon juice, breadcrumbs, crab boil, Parmesan, Creole spice and rice. Finish off with the green onions and parsley. Spread on a baking sheet and let cool.
• Roll the boudin mixture into six balls. Arrange the flour, egg wash and panko in separate bowls; season with salt and pepper. Dredge the balls in flour, dip in egg wash and coat in panko.
• Deep-fry the boudin balls at 350 degrees F for 7 to 10 minutes, until golden brown.
• Serve two boudin balls to a plate, accompanied by grits and chowchow.

Steps:

• Place bacon in a heavy pot and cook over medium-high heat, turning occasionally, until fat begins to render, about 5 minutes. Drain off 1/2 of the bacon grease.
• Reduce heat to medium and add onion. Cook, stirring often, for about 5 minutes. Add garlic, red pepper flakes, salt, and pepper; cook and stir for 2 minutes.
• Increase heat to high and immediately pour in 3 cups water. Bring to a boil, stirring to scrape up browned bits from the bottom of the pot. Add chopped collard greens and 1 more cup of water. Bring back to a boil. Reduce heat and simmer until greens are tender, about 1 hour.

Steps:

• Heat oven to 325°F. Grease or spray 2 cookie sheets. Place cubed cornbread on cookie sheets. Bake 20 to 25 minutes or until dry and crispy. Cool completely on cookie sheet.
• Meanwhile, in 6-quart Dutch oven, melt butter over medium-high heat. Cook sausage in butter 8 to 10 minutes, stirring frequently, until no longer pink. With slotted spoon, transfer sausage to large bowl; set aside. Add onion, bell pepper, celery and serrano chiles to Dutch oven. Cook 4 to 6 minutes, stirring occasionally, until tender and lightly browned on edges.
• Add greens; cook 1 to 2 minutes or until wilted. Add broth; heat to simmering. Cook 1 to 3 minutes, stirring frequently, using spoon to release browned bits from bottom of pan. Remove from heat. Cool 5 minutes.
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray; set aside. Add eggs, parsley and thyme to bowl with sausage. Stir in cornbread. Pour broth mixture over stuffing ingredients in bowl. Pour into baking dish. Cover with foil; bake 30 minutes. Uncover; bake 15 to 20 minutes longer or until browned and crisp on top. Cool 5 minutes before serving.

Steps:

• Chop crawfish or shrimp.
• Moisten crumbs with milk; add onion, flour, stock, parsley, salt and pepper.
• Simmer a few minutes; add crumbs and simmer two minutes.
• Let cool slightly and add egg.