Not Yo Mommas Stuffing Recipes

SLAP YO' MAMA SAUSAGE STUFFING

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.

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-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!

GRANDMOM JACOBS' SAVORY STUFFING

Steps:

• Preheat the oven to broil.
• Place the bread cubes on a baking sheet lined with parchment and drizzle over the olive oil. Sprinkle with salt and pepper and toast for 3 to 5 minutes until golden brown. Make sure to watch them so they don't burn. Remove the cubes and switch the oven to 375 degrees F.
• Melt the butter in a medium skillet over medium heat. Add the carrots, celery, onion and thyme and season with salt and pepper. Saute until softened, about 8 minutes. Remove the vegetables to a large bowl.
• Add the toasted bread and saltines to the vegetables. Add the stock slowly, tossing gently, until the bread is moist but not too soggy; you may not use all of your stock. Place in a greased 9-by-13-inch baking dish and bake, uncovered, for 45 minutes until golden brown.

NOT YO' MOMMA'S BANANA PUDDING

Steps:

• In a bowl, combine the milk and pudding and mix until well blended.
• In a separate larger bowl, combine cream cheese and condensed milk together and mix till smooth.
• Fold the whipped topping into the cream cheese mixture, then fold the pudding mixture into the cream cheese mixture.
• Line the bottom of a 13x9 pan with a layer of cookies (use the broken ones, if any).
• Place sliced bananas on top of the cookies.
• Spread the pudding mixture on top of the sliced bananas and then top with the remaining chessman cookies.
• Refrigerate until ready to serve.

NOT YO' MOMMA'S LEMONADE

Steps:

• Combine all ingredients except garnish in a pitcher that holds 45 ozs.
• Place in freezer overnight.
• Run for 10 seconds in a blender at high speed to serve.
• Garnish each glass with lemon slice and mint sprig skewered with a cocktail stick.