This recipe is super simple, lends itself to individual variations, and even people who don't like okra will usually like it. The best part is that you can use just a little okra and it's more like dressing, or you can use a lot of okra and it's more like a vegetable casserole. I always use as much okra as I can get my hands on.
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- 1 to 3 lb
- fresh okra, sliced about 1/4-inch thick
- 1 pkg
- stovetop stuffing mix, any flavor (we like the cornbread flavor best)
- 1/4 c
- (1/2 stick) butter or margarine
- water as called for on stuffing mix package
- salt and pepper to taste
- eggs (optional)
- 2/3 c
- milk or light cream (optional)
1Heat butter and water together to a boil in a large saucepan. Stir in the stuffing mix, handling gently so it doesn't pack down. Let set 5 minutes, and fluff with a fork.
2Season the okra with salt and pepper. Toss the okra with the stuffing mix until all is well combined. Spoon the mixture into a 2-3 quart casserole dish.
3Now, you can bake this for 15-20 minutes in a 350° oven until okra is done and dressing is crunchy. Or, if you like a dish that you can cut into squares, do the following:
4After spooning mixture into casserole dish, beat together the eggs and milk. Pour evenly over the casserole, using a fork to help it penetrate the dressing and okra. Bake at 350° for 30 minutes until eggs are set. Allow to cool 5 minutes before slicing.
5Cheese lovers: feel free to top with shredded cheese during the last 10-15 minutes of baking. Some good options are Swiss, Cheddar, or Parmesan.