1½ cups green onions, chopped ¾ cup fresh parsley, chopped 3 cups low-sodium chicken stock 7-8 cups crumbled cornbread
1. Preheat oven to 350° F. Butter a 9 x 13-inch glass oven-safe dish and set aside. 2. Cut half of the andouille into bite-size pieces. Finely chop the remaining half of the andouille sausage. Set aside. 3. In a large skillet or wide-bottom pot, melt the butter and sauté the onions, celery and bell peppers until the onions are translucent, 4-5 minutes. Add andouille sausage and sauté until heated and fat is rendered, 4-5 minutes. Add the bay leaves, Italian herbs, poultry seasoning, black pepper, salt and Tony Chachere’s Creole seasoning; stir until combined. 4. Add the crawfish tails to the skillet and sauté until heated through. Add the green onions, parsley and chicken stock; stir to combine. Add the crumbled cornbread in batches, allowing the bread to soak up the stock. 5. Spoon the dressing into the prepared dish. Bake in the preheated oven until bubbly along the edges, 30-40 minutes. 6. Place under the broiler until the top is golden brown, about 1 minute. Serve warm.
2. In a medium bowl, whisk together the flour, brown sugar, pecans, salt and baking powder until well combined. Use a grater to grate the butter into the bowl. Toss with the flour mixture to coat the butter pieces. Using your fingertips, rub the butter into the flour until all of the flour is incorporated and the dough resembles pebble-size pieces. Press the dough evenly into the prepared pan. Bake for 20 minutes until lightly browned. Set aside. Filling 1 cup light-brown sugar, packed
Make Ahead: The dressing can be baked, but skip the
2/3 cup corn syrup
broiling step. Completely cool. Divide between two 1-gallon re-sealable storage bags. Place flat and store in freezer up to 1 month. TO SERVE: Thaw overnight in refrigerator (at least 12 hours). Spoon dressing into a buttered 9 x 13-inch baking dish. Place 3 Tablespoons butter, cut into thin slices, across the top. Bake at 350°F, uncovered, until bubbly along the edges, 30-35 minutes. Place under a broiler until the top is golden brown, about 1 minute. Serve warm.
8 Tablespoons butter, melted
PECAN PIE BARS Servings 16 Crust 1½ cups all-purpose flour ½ cup light-brown sugar, packed 1/3 cup pecans, chopped
2 eggs 1 Tablespoon orange zest 1 teaspoon vanilla extract 1 teaspoon kosher salt 1½ cups pecans, chopped ½ cup dried cranberries
1. In a medium bowl, whisk together the brown sugar, corn syrup, butter, eggs, orange zest, vanilla and salt until well combined. Add the pecans and cranberries and whisk until combined. 2. Pour the filling over the baked crust. Bake until the top is browned and the filling is set, 30-35 minutes. Cool completely before removing from pan and cutting into bars.
1 teaspoon kosher salt ½ teaspoon baking powder
Make Ahead: Bars can be made 2 days ahead and kept
12 Tablespoons butter, chilled
covered at cool room temperature. The slab of bars, without being cut, can also be wrapped tightly in plastic wrap and stored in a 1-gallon re-sealable freezer bag for up to 2 weeks in the freezer. TO SERVE: Thaw overnight in refrigerator. Cut into bars and serve at room temperature.
1. Preheat oven to 350°F. Line a 9 x 9-inch pan with parchment paper, leaving extra parchment hanging over the sides for easy removal of the bars.
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