Not Yo Mommas Stuffing Recipes

PAULA DEEN'S NOT YO' MAMA'S BANANA PUDDING

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.

NOT-YO-MAMA'S HOLIDAY STUFFING

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!

NONO'S STUFFING

Steps:

• Preheat the oven to 350 degrees F. Remove giblets and rinse. Boil in water to cover until tender about 10 minutes. Chop finely. In a saute pan, cook spinach with olive oil until tender. Drain until nearly dry. In bowl combine all remaining ingredients and mix well. Stuff chicken and bake for 1 1/2 hours, basting occasionally. Double or triple stuffing for turkey.

MOMMA'S SEAFOOD STUFFING AS MADE BY DAVID OSEI RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a large bowl, combine the cornbread mix, eggs, and milk. Whisk until the batter is smooth.
• Grease a 9 x 13-inch baking dish with nonstick spray. Transfer the batter to the prepared baking dish.
• Bake the cornbread for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let rest until cool enough to handle, about 30 minutes.
• Remove the cornbread from the baking dish and crumble by hand into a large bowl.
• Quarter the scallops and add to a medium bowl. Cut the shrimp into thirds and add to the same bowl.
• Add the scallops and shrimp to the crumbled cornbread, along with the crab meat, chicken stock, eggs, garlic powder, onion powder, poultry seasoning, dried thyme, salt, pepper, and 1 teaspoon fresh thyme. Mix until combined.
• Grease the dish used to bake the cornbread with more nonstick spray, then spread the stuffing in the dish in an even layer. Sprinkle the top with the remaining teaspoon of fresh thyme.
• Bake until the stuffing is set and firm to the touch, 40-50 minutes.
• Serve warm.
• Enjoy!

NOT YO' MOMMA'S PORCUPINES

Steps:

• You will need to first break the ramen noodles into small pieces. Clean fingertips do the job well. The pieces should be less than 1/2 inch and there should be about 1/2 cup of them.
• Next combine the beef, egg, milk or water, carrots, red bell pepper, ramen noodle pieces, entire ramen seasoning packet, and salt. Even though the ramen seasoning has a lot of sodium in it, the porcupines need a little salt for best flavor. Mix very well then make 18-20 uniformly sized (about one heaping tablespoonful each) meatballs.
• Note: If you're feeling especially economical, the meatballs may be individually quick frozen at this point. Once frozen dump them together in a freezer bag and keep frozen on hand for those times when there's just no time to spare.
• Heat the oil in a large non-stick skillet or electric fry pan. Sautee the garlic for about 1 minute then add the tomatoes and tomato sauce (swish a little water inside the 2 just emptied cans and pour that in too) along with the seasonings. Stir, bring to a boil, then reduce heat to a low simmer. Carefully place porcupines over the simmering sauce then place cover onto pan. Set your timer for 25 minutes.
• Now is the time to put those feet up and maybe surf 'zaar awhile while you wait for your delicious budget meal to cook itself.
• When the timer goes off, stir the sauce and turn each meatball. Place cover back on pan and set timer for 15 minutes. Now is the time to cook that pasta and maybe whip out a quick green salad.
• When the timer goes off again, stir the sauce and serve it and your porcupines over hot pasta. Top with parmesan and congratulate yourself for all the time, effort and money you saved by cooking such a cent$ible meal. Momma would be proud!

NOT YA MAMA'S OYSTER DRESSING

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.

NOT YO MOMMA'S EGG SALAD

Steps:

• Combine eggs, olives, roasted red peppers, and capers in a bowl. Stir mayonnaise and curry powder into egg mixture; season with salt and pepper.