Chef Paul intended this recipe to be a crawfish stuffing for poultry, but I think it’s good on its own as a dressing, and shrimp is easier to find where I am. Plus, this dressing doesn’t require an overnight chill in the fridge to be delicious. For best results, prep cornbread the day before to let it dry.
Tag: dressing
Dijon Mustard Dressing
This easy dressing makes even the most bitter greens palatable. At its core it’s honey mustard, but the grainy dijon and reserved amount of honey keep it from being texturally one-note or cloyingly sweet. I recommend mixing the dressing in a large salad bowl, then adding your greens to toss. I use it for 2-3…… Continue reading Dijon Mustard Dressing
The Heart and The Hunger 