Mama Ds Holiday Stuffing Food

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!

NEELY'S HOLIDAY CORNBREAD STUFFING

Steps:

• Preheat oven to 350 degrees F.
• Cook bacon in a heavy skillet until crisp. Turn heat down and add onions and celery; saute until tender, about 6 minutes. Add the thyme and sage and saute until fragrant. Stir in pecans.
• In a large bowl, add the cornbread mix, bacon and vegetables, and stir in the chicken broth. Add to a 13 by 9 by 2-inch casserole dish. Add butter slices to the top of the casserole and cover with foil. Bake for 30 minutes then remove foil and cook until top is crisp, about 15 more minutes.

MAMA D'S HOLIDAY STUFFING

Steps:

• In sauté pan, fry bacon until crisp. Remove from pan and set to side on plate covered with paper towel. Pat off excess grease with paper towel. Reserve 1 tablespoon of bacon grease in pan and discard the rest.
• Add celery, onion and apples to pan and sauté for about 10 minutes, or until celery begins to become tender. Remove from pan.
• Now that bacon is cool crumble into small bits.
• In large mixing bowl, combine stuffing cubes, crumbled bacon, celery onion, apples and golden raisins. Mix up well. Add turkey stock and mix so stuffing is evenly moistened.
• Stuffing is now ready to be stuffed into your chicken or turkey.
• If you prefer to bake separately, place stuffing into glass casserole and bake for 30-40 minutes at 375 degrees.

MAMA'S OLD FASHIONED STUFFING RECIPE - (4.6/5)

Steps:

• Preheat oven to 350°F. Coat a 9- x 13-inch baking dish with cooking spray. In a large skillet, heat oil over medium-high heat. Add celery, onions, and carrots, and sauté until light golden and tender, about 10 minutes. Let cool slightly. Meanwhile, in a large bowl, combine eggs, stuffing mix, water, salt, and pepper; mix until well blended and stuffing is soft. Add vegetable mixture to stuffing mixture; mix well and place in baking dish. Bake about 1 1/4 hours, or until golden.

TRADITIONAL HOLIDAY STUFFING

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.

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!

MAMA D'S HOLIDAY STUFFING

Steps:

• In sauté pan, fry bacon until crisp. Remove from pan and set to side on plate covered with paper towel. Pat off excess grease with paper towel. Reserve 1 tablespoon of bacon grease in pan and discard the rest.
• Add celery, onion and apples to pan and sauté for about 10 minutes, or until celery begins to become tender. Remove from pan.
• Now that bacon is cool crumble into small bits.
• In large mixing bowl, combine stuffing cubes, crumbled bacon, celery onion, apples and golden raisins. Mix up well. Add turkey stock and mix so stuffing is evenly moistened.
• Stuffing is now ready to be stuffed into your chicken or turkey.
• If you prefer to bake separately, place stuffing into glass casserole and bake for 30-40 minutes at 375 degrees.

MEATY HOLIDAY STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Brown the beef and pork in a large skillet over medium heat; drain and set aside.
• Melt the butter in the skillet over medium heat. Cook and stir the celery and onion in the melted butter until soft. Stir the meat and crushed crackers into the celery and onion mixture; season with pepper and poultry seasoning. Pour the sherry into the mixture; stir. Add the chicken broth to the mixture one cup at a time, stirring continually until all broth has been incorporated. Transfer the stuffing to the prepared baking dish; cover with aluminum foil.
• Bake in preheated oven for 35 to 40 minutes; remove the foil and cook until the top has browned, another 5 to 10 minutes.