Creole Bread Dressing
This is the bread dressing I made for Thanksgiving and I touched on how much I like it in this post https://wp.me/p9o71Z-hZ. I wanted to share my recipe and how to make this quick and easy dressing.
Whenever I go back to visit family in Louisiana and one of my stops before leaving is to always stock up on some groceries. Most of them are local Cajun/Creole items that I cannot get at the grocery stores here in Tennessee. One of the things I usually buy at the Louisiana grocery stores is a dressing mix. This dressing mix is found in the freezer section and already pre-made to make with cornbread, bread and to make dirty rice. The brand I like to use is called Savoie’s (pronunciation Sai-voy) but you can also make it yourself from scratch. The dressing mix is so popular in Louisiana because it’s a quicker and easier way to cook your dressing. There are some online grocery websites that do carry Savoie’s dressing mix and have it shipped directly to you. I will enclose those websites at the end of the post.
To make your own dressing from scratch required chicken gizzards, pork liver, garlic powder, onion powder, chopped celery, chopped green bell pepper and Creole seasoning. Blend all of this in a food processor and store in a freezer bag to store it in the freezer. I would suggest to thaw out the dressing mix at least two days before cooking it.
Another key ingredient is to use country sausage (mild) because it contains great flavor with your dressing mix. Either Tennessee Farms or Jimmy Dean’s country mild sausage will do. You want to brown the country sausage using a 5 to 6 quart dutch oven or Lodge cast iron pot. Once that is half way browned, add your chopped seasonings. Let the chopped seasonings simmer for 3 minutes with the country sausage. Then proceed to add your dressing mix and let that also simmer with your chopped seasonings.
I usually use a day old loaf of bread from the grocery store. I used a day old Italian bread for this recipe that I got on sale at the grocery store. After the dressing mix is done (the most 35-40 minutes) after everything has been combined together in the pot.
Tear apart the bread into pieces…ya’ll for some reason it’s a great stress reliever, LOL. I used half of my Italian bread. Pour the dressing mix in the bowl with the bread. Add broth if necessary to keep the dressing mix moist.
Pour dressing mix in a 7 x 11 inch baking dish. Cover and bake for 25 minutes. Then, uncover and let it finish baking for 10-15 minutes or until brown on top.
Quick and easy Creole bread dressing recipe that is the best side dish for holidays.
- 1/4 cup EVOO (Extra Virgin Olive Oil)
- 1 pound Tennessee Farms Country Sausage (Mild)
- 1/2 cup Celery, chopped
- 1/2 cup Picsweet Farms Chopped Green Peppers
- 1/2 cup Picsweet Farms Seasoning Blend
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon Paprika
- 1 teaspoon Benoit's Salt-Free Seasoning
- 1 16 ounce Savoie's Dressing Mix, thawed
- 1/4 cup Butter
- 1 loaf of Italian or French bread
- 1 1/2 cups Beef or chicken broth
- Pre-heat oven to 350 degrees. Butter a 7 x 11 inch baking dish.
- Use a 5-6 quart dutch oven or cast iron pot, add EVOO. Brown country sausage on medium high. Add the next eight ingredients to pot. Lower to medium and let simmer with country sausage for 15 minutes. Add thawed Savoie's Dressing mix. Let this cook with other seasonings on medium-low for no more than 20 minutes.
- Meanwhile, use a large mixing bowl. Cut into slices half of the loaf of bread. With your hands pull apart into pieces and place in bowl.
- Dressing mix should be done. Pour mixture into bowl with bread pieces. Fold together the bread and dressing mixture. Add a cup of broth to moisten the bread dressing. Continue to stir in the dressing mixture until it has a little consistency. Add more broth if it looks too dry. The key is to have a moist dressing so it won't dry out while baking. Then pour dressing mix into the greased dish.
- Cover with foil and bake for 15 minutes. Check and remove foil to bake for no more than 10-15 minutes uncovered. Take out when top is brown and edges are cooked.
Would love to know if you tried this recipe and comment with how yours came out.
To order Savoie’s Dressing Mix:
Vanessa, The Creole Flamingo
**Please note, that I’m not being paid to endorse or advertise on behalf of any of the brand companies mentioned on The Creole Flamingo. I’m just a consumer who purchase and uses their product in my recipes.