Trying to make my mom's dressing but can't find to Kellogg's Croutettes
My dear mother always made this awesome cornbread dressing. There was never a written recipe, but I assisted her hundreds of times. One of the ingredient's, Kellogg's Croutettes, seems to have been discontinued. Croutettes had a special flavor and texture. The herbs were baked in and the little cubes were dry but not too dense. This helped to keep the moist cornbread dressing from being too heavy. Has anyone used this product before and found a good substitute for it.
Here's the basic recipe, minus the "Mama Magic":
1 Pan Of Cornbread
1 box Kellogg's Croutettes
1 c green onion, sliced
2 cups Celery, chopped
1 c bell pepper, diced
1 stick Butter
1/4 c Fresh Parsley, chopped
1 tsp poultry seasoning
1/2 tsp Dried Basil
1/2 tsp granulated garlic
1 tsp fresh Thyme
4 cups Low Sodium Chicken Broth
1 can evaporated milk
1/2 tsp ground black pepper
Salt, additional herbs to taste
6 strips of bacon
Chop the cornbread into 1-inch cubes. Spread them out on two baking sheets and let them dry for approximately 24 hours.
Melt butter in a large saucepan over medium heat and add herbs and seasonings. Add 4 cups of chicken broth and bring to a boil. Stir until combined. Remove from heat and cool slightly. Add evaporated milk.
Place all of your dried cornbread cubes and croutettes into a large bowl and mix them up a bit. Add prepped vegetables. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. If the mixture is not quite moist enough add a bit more chicken broth and stir.
Place in a baking dish and top with bacon. Cover with foil and bake at 350 degrees for about 30 minutes. Remove foil and bake until golden brown on top.
My mother used the croutettes, and I did too. Our recipe is very similar to yours, except for the cornbread and bacon. I had a hard time finding them last year so I just bought the Pepperidge Farm cubed sage and onion and extra Bell's seasoning (poultry seasoning). It was pretty good. Another option is the stuffing bread sold in the supermarkets around this time, dry it out and add extra seasonings. I use the stuffing bread when I make my husband's aunt's sausage stuffing, which I am making this year.
Thanks Joan. I will try the PF cubes. The Croutettes have been hard to find for quite a few years now. I was told in the past , they would only be in the stock just before the holidays. I haven't made Mom's dressing in a few years. I went to two different supermarkets, but couldn't find anything cubed. I checked the Kellogg's website and the name isn't even recognized by the search engine, so I guess they are finally gone.
Oh, do try the bacon on top, it's a delicious family tradition. We would fight over that bacon as kids.
Until last year or so, I could get the croutettes at Roche Brothers in Quincy, MA. I checked the website too and I got the stuffing recipe but it does look like the croutettes are finally gone. :(
We put our stuffing in the bird, so I don't know about putting bacon in it. But I might put a few slices on the "extra" stuffing before I put that in the oven. :)