Best 6 Bread Stuffing With Crawfish Bacon And Collard Greens Recipes

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Bread stuffing is a classic Thanksgiving dish that is a hearty, savory complement to turkey. Collard greens are a robust and versatile vegetable that can be used in a variety of dishes, from salads to soups to stews. Bacon is a beloved breakfast ingredient that adds a smoky, salty flavor to any dish. Crawfish, a Cajun favorite, has a delicate sweetness that adds depth and complexity to a dish. In this article, we'll bring these four ingredients together in a delicious and unforgettable dish: bread stuffing with crawfish, bacon, and collard greens.

Here are our top 6 tried and tested recipes!

BREAD STUFFING WITH CRAWFISH, BACON, AND COLLARD GREENS



Bread Stuffing with Crawfish, Bacon, and Collard Greens image

Categories     Shellfish     Vegetable     Side     Bake     Sauté     Thanksgiving     Stuffing/Dressing     Bell Pepper     Fall     Collard Greens     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 13

1 (1-pound) loaf crusty country-style white bread
1/4 cup olive oil
4 teaspoons chopped fresh thyme
1 large garlic clove, minced
6 tablespoons (3/4 stick) butter
1 1/2 cups finely chopped onion
1 1/2 cups thinly sliced celery
1 cup finely chopped green bell pepper
1 pound peeled cooked crawfish tails, thawed if frozen
1/2 pound sliced bacon, chopped
1 (1-pound) bag sliced collard greens, coarsely torn
1 3/4 cups low-salt chicken broth or turkey stock, heated, divided
1/3 cup chopped fresh parsley

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.

BACON COLLARD GREENS



Bacon Collard Greens image

Collard greens are a staple vegetable of southern cuisine. This side dish is often eaten alongside smoked or salt-cured meats, such as ham hocks, pork or fatback. -Marsha Ankeney, Niceville, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 9 servings.

Number Of Ingredients 8

2 pounds collard greens
4 thick-sliced bacon strips, chopped
1 cup chopped sweet onion
5 cups reduced-sodium chicken broth
1 cup sun-dried tomatoes (not packed in oil), chopped
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes

Steps:

  • Trim thick stems from collard greens; coarsely chop leaves. In a Dutch oven, saute bacon for 3 minutes. Add onion; cook 8-9 minutes longer or until onion is tender and bacon is crisp. Add greens; cook just until wilted., Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until greens are tender.

Nutrition Facts : Calories 157 calories, Fat 10g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 651mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein.

COLLARD GREENS WITH BACON



Collard Greens with Bacon image

Good ole country collard greens with bacon and onion. These are so hearty and satisfying, even those who say "I don't like greens" will eat these up! You might even get a "Wow!" after the first bite and a "not at all like I remember them tasting". You can eat them alone but they're best with hot buttered cornbread. Mustard and turnip greens are great this way too. Enjoy!

Provided by MA McBridges

Categories     Side Dish     Vegetables     Greens

Time 1h35m

Yield 8

Number Of Ingredients 8

½ pound bacon ends and pieces
1 large white onion, chopped
1 tablespoon minced garlic
¼ teaspoon red pepper flakes, or to taste
¼ teaspoon salt
¼ teaspoon ground black pepper
4 cups water
2 bunches collard greens, coarsely chopped

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.

Nutrition Facts : Calories 80.6 calories, Carbohydrate 6.3 g, Cholesterol 10.2 mg, Fat 4.2 g, Fiber 2.9 g, Protein 5.4 g, SaturatedFat 1.3 g, Sodium 304.9 mg, Sugar 1.1 g

CRAWFISH BOUDIN BALLS, ANDOUILLE GRITS AND COLLARD GREEN CHOWCHOW



Crawfish Boudin Balls, Andouille Grits and Collard Green Chowchow image

Provided by Rusty Hamlin

Categories     main-dish

Time 1h45m

Yield 3 servings

Number Of Ingredients 37

6 large leaves collard greens, stemmed and sliced
1 cup shredded cabbage
2 green tomatoes, diced
1 small red onion, julienned
1 red bell pepper, julienned
2 tablespoons mustard seed
1 tablespoon ground turmeric
6 cups apple cider vinegar
1/4 cup sugar
6 links andouille sausage
2 1/2 cups chicken stock
1 cup milk
1/2 cup heavy cream
Salt and pepper
2 cups stone-ground white grits
1 cup shredded smoked Gouda
1/4 cup sliced green onions
3 stalks celery, diced
3 cloves garlic, chopped
1 large onion, diced
1 large green bell pepper, diced
4 tablespoons extra-virgin olive oil
1 tablespoon butter
3 pounds Louisiana crawfish tails, cooked
1/2 lemon, juiced
1/2 cup plain breadcrumbs
1 tablespoons crab boil seasoning
1/2 cup grated Parmesan
2 tablespoons Creole spice
4 cups cooked white rice
Salt and pepper
1 bunch green onions, diced
1/2 bunch fresh Italian parsley, chopped
4 cups all-purpose flour
6 eggs, beaten with 4 tablespoons water
4 cups panko breadcrumbs, processed fine
Vegetable oil, for frying

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.

COLLARD-CORNBREAD STUFFING



Collard-Cornbread Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 0

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.

CORNBREAD STUFFING WITH SAUSAGE AND COLLARD GREENS



Cornbread Stuffing with Sausage and Collard Greens image

Add a little southern flavor to your holiday table with this delicious sausage- and greens-loaded stuffing.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h45m

Yield 16

Number Of Ingredients 12

2 lb homemade or purchased cornbread, cut into 1/2-inch cubes (11 cups)
1/2 cup butter
1 lb bulk pork sausage
1 cup coarsely chopped onion
1 red bell pepper, coarsely chopped
1 stalk celery, thinly sliced
1 to 2 serrano chiles, seeded, finely chopped (1 to 2 tablespoons)
1 bunch collard greens, ribs removed, coarsely chopped (6 cups)
2 cups Progresso™ chicken broth (from 32-oz carton)
2 eggs, slightly beaten
1/4 cup chopped fresh Italian (flat-leaf) parsley
2 tablespoons chopped fresh thyme leaves

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.

Nutrition Facts : Calories 300, Carbohydrate 30 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 10 g, TransFat 1/2 g

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and tools ready to go. This will help you stay organized and prevent any scrambling.
  • Use fresh ingredients: The fresher your ingredients, the better your stuffing will taste. If possible, use organic or locally-sourced ingredients.
  • Don't overstuff your bird: A good rule of thumb is to fill the bird no more than two-thirds full. This will allow the stuffing to cook evenly and prevent it from becoming too dry.
  • Cook the stuffing to the correct temperature: The internal temperature of the stuffing should reach 165°F (74°C). You can check the temperature by inserting a meat thermometer into the center of the stuffing.
  • Let the stuffing rest before serving: Once the stuffing is cooked, let it rest for 5-10 minutes before serving. This will help the flavors to meld and the stuffing to set.

Conclusion:

Bread stuffing with crawfish, bacon, and collard greens is a delicious and easy-to-make dish that is perfect for any occasion. With its combination of savory flavors and textures, this stuffing is sure to be a hit with your family and friends. So next time you're looking for a side dish to serve with your roasted chicken or turkey, give this recipe a try. You won't be disappointed!

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