NOT YO' MOMMA'S STUFFING
Italian sausage adds a unique flavor to this stuffing. Combining cornbread with plain bread cubes keeps this stuffing from becoming too soggy. We love the crunch pecans give this side dish. It's an easy stuffing to prepare, yet your guests will think you spent all day making it.
Provided by Megan Flores
Categories Other Side Dishes
Time 1h30m
Number Of Ingredients 15
Steps:
- 1. Preheat Oven to 325 degrees. Saute sausage until brown. Remove from pan and cut into small bites.
- 2. In a large skillet, melt butter. Cook onion, mushrooms, and celery over medium heat for 3 minutes or until softened.
- 3. Transfer sausage and veggies including any butter that is left in the pan to a very large bowl. Add bread cubes, herbs, salt, pepper, pecans, turkey stock, and eggs. Toss well and adjust seasoning. Stuffing should be moist but not soggy. Add more stock if needed.
- 4. Transfer to baking dish. If stuffing the turkey, set aside 1/3 of the stuffing and bake the rest. Cover dish with foil and bake at 325 degrees F for 20.
- 5. Remove foil and cook 10 minutes uncovered until heated through and crust forms on top.
SLAP YO' MAMA SAUSAGE STUFFING
Cornbread stuffing is a staple on any Southern holiday table. This recipe makes it easy to prepare a phenomenal semi-homemade version. Boxed cornbread and a bag of herb-seasoned stuffing is the base. This moist stuffing is filled with seasonings, sauteed celery and onion, and crumbled bits of sausage. You can taste the beautiful...
Provided by Susan Seybert
Categories Other Side Dishes
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. Cook cornbread according to package instructions. Allow to cool.
- 2. Crumble into a large mixing bowl.
- 3. Add the stuffing cubes to the bowl.
- 4. Heat a saute pan and add the sausage. Saute until cooked through, breaking up the sausage until crumbly.
- 5. Remove the sausage with a slotted spoon and add to the bowl with the bread cubes and cornbread. Retain 4 Tbsp of the grease from the sausage.
- 6. Return saute pan with the 4 Tbsp of the grease from the sausage to the heat (add butter if there isn't enough sausage grease). Add the onion and celery and saute until soft and translucent (about 10 minutes).
- 7. At the last minute, add the sage, thyme, salt, and pepper. Stir to combine.
- 8. Pour into the mixing bowl with the other ingredients and mix to combine.
- 9. Heat stock.
- 10. Add 1/2 cup of stock at a time to ingredients in the mixing bowl until moist.
- 11. Pour into a 13"x9" baking dish.
- 12. Cover with foil and bake for 45 minutes at 350 degrees. The last 10 minutes of baking remove the foil to brown the top of the dressing.
TRADITIONAL HOLIDAY STUFFING
Sausage and sage add a gourmet taste to this stuffing. It's perfect for large family gatherings, but you can also save some for later. -Lorraine Brauckhoff, Zolfo Springs, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 24 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large nonstick skillet cook, sausage, celery and onion over medium heat until meat is no longer pink, breaking up sausage into crumbles; drain. Remove from heat; stir in mayonnaise, mustard, sage and poultry seasoning., Place bread cubes in a large bowl; add sausage mixture and toss. In a small bowl, whisk eggs and broth; pour over bread cubes and stir gently to combine. Transfer to two 3-qt. baking dishes coated with cooking spray., Bake, covered, 30 minutes. Uncover and bake until lightly browned and a thermometer reads 165°, 12-18 minutes longer. If desired, top with chopped parsley.
Nutrition Facts : Calories 202 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 572mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
NOT YO' MAMA'S BANANA PUDDING RECIPE - (3.8/5)
Provided by becki829
Number Of Ingredients 7
Steps:
- Line the bottom of a 9"x13" with Nilla Wafers. The original recipe called for Pepperidge Farm Chessmen cookies. It tasted really good with the Chessmen cookies, I just prefer the Nilla Wafers. Slice your bananas and layer evenly on top of the wafers. The original recipe called for 6-8 bananas and when I first made it, I think I used about that much. I personally don't like A TON of bananas in my banana pudding (I know, weird). I think four is the magic number...not too many, not too few. Just PERFECT. Combine the milk and pudding mix and blend using a handheld mixer. I've found that using the two small boxes & the 3 cups of milk makes an awesome consistency for the pudding. It sets just PERFECTLY! In a separate bowl, mix together cream cheese & condensed milk until smooth. Gradually fold in whipped cream. Add the cream cheese mixture to the pudding mix & stir until well blended. Pour the mix evenly over the bananas. OMG...SO YUMMY!!! But wait!!.. Layer the remaining Nilla Wafers on top of the mix to top it all off! Looks heavenly, right?! That would be an understatement!!! I made this the weekend my family came to visit and it was a HIT! We practically licked the pan clean!
NOT-YO-MAMA'S HOLIDAY STUFFING
Being a pop-up street food stand has pros and cons- we're free to choose where and when we set up, but there's no way of determining the exact amount of customers we serve when we're hustlin' the streets with burgers! Here we use our leftover buns to make a Cali-style holiday stuffing.
Provided by Burger Babes Shanghai
Categories Budget-Friendly Bread Dairy-Free Shellfish-Free Thanksgiving Christmas Entertaining Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free Oven Stove
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 200 degrees C (400 degrees F). Slice the Hamburger Bun (3) into large cubes.
- Toss them with the Canola Oil (4 tablespoon), 2/3 of the Dried Mixed Herbs (3/4 teaspoon), Ground Sichuan Pepper (1/4 teaspoon), Sea Salt (to taste) and Ground Black Pepper (to taste).
- Toast them in the 200 degrees C (400 degrees F) oven for 15-20 minutes.
- While the bread is toasting, thinly slice the Shiitake Mushroom (3) and Spanish Chorizo (1). Bring the Water (1/2 cup) to a boil and add the miso paste and Kombu (1/2 teaspoon) till it dissolves. Set aside and allow it to cool down.
- Sear the chorizo in the pan over medium high heat with a small bit of oil to extract its juices. When nice and charred remove the chorizo and place in a bowl.
- In the same pan, toss in the shiitake mushrooms to deglaze the pan. Allow the mushrooms to sear and golden before adding to the bowl with sausage.
- When the bread cubes are toasted, combine them with the chorizo, mushrooms, Furikake (1 teaspoon), Shallot (1), Garlic (1 clove), Crushed Red Pepper Flakes (to taste), and the remaining mixed herbs in a large bowl. Turn the oven down to 180 degrees C (350 degrees F).
- Beat the Egg (1). Then add a bit of the Miso Paste (1 1/2 teaspoon). If the broth is still a bit hot, temper the egg by mixing a small amount of broth with the beaten egg before fully combining the two together.
- Pour the liquid into the bread mixture and allow it to soak up the juices for 20 minutes in a greased baking pan.
- Cover the baking dish with foil and bake at 180 degrees C (350 degrees F) for 20 minutes.
- Remove foil and bake at 200 degrees C (400 degrees F) for 7 minutes. Watch it and don't let it burn! You just want to crisp up the top.
- Enjoy!
Nutrition Facts : Calories 95 calories, Protein 3.4 g, Fat 7.0 g, Carbohydrate 5.3 g, Fiber 0.3 g, Sugar 0.9 g, Sodium 111.0 mg, SaturatedFat 1.4 g, TransFat 0.0 g, Cholesterol 17.7 mg, UnsaturatedFat 3.4 g
PAULA DEEN'S NOT YO' MAMA'S BANANA PUDDING
Make and share this Paula Deen's Not Yo' Mama's Banana Pudding recipe from Food.com.
Provided by Shabby Sign Shoppe
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
- In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
- Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
- Fold the whipped topping into the cream cheese mixture.
- Add the cream cheese mixture to the pudding mixture and stir until well blended.
- Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
Nutrition Facts : Calories 561.6, Fat 25.5, SaturatedFat 16.9, Cholesterol 82.1, Sodium 390.8, Carbohydrate 77.8, Fiber 1.8, Sugar 51, Protein 8.4
NOT YA MAMA'S OYSTER DRESSING
Thirty-five years ago, a group of friends went to a little Italian restaurant south of New Orleans. We all fell in love with their oyster dressing. We ate it so often the guys made a bet to see who could duplicate the recipe. After many tries, one of our friends figured it out and won the bet. During this time I was pregnant with my son and I craved oysters any way but raw. My husband made this for me at least twice a week (35-year-old son came into this world loving oysters). Last year I found the original restaurant recipe in a New Orleans cookbook; our friend hit the nail on the head. This is his version.
Provided by Bobbie Clay Byrd
Categories Side Dish Stuffing and Dressing Recipes Oyster Stuffing and Dressing
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square baking dish.
- Melt butter in a large skillet over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 5 minutes. Stir in the parsley, oregano, thyme, salt, black pepper, and cayenne pepper until combined, and gently mix in the oysters. Cook, stirring often, until the edges of the oysters begin to curl, about 8 minutes. Stir in the bread crumbs and reserved oyster liquid until the stuffing is thoroughly combined. Lightly spoon the stuffing into the prepared baking dish. Sprinkle the stuffing with Parmesan cheese.
- Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 430.2 calories, Carbohydrate 27.1 g, Cholesterol 181.3 mg, Fat 24.7 g, Fiber 1.7 g, Protein 24.1 g, SaturatedFat 13.1 g, Sodium 1494 mg, Sugar 2.3 g
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