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.
MAMA'S BREAD STUFFING
This is the stuffing my mom and her mom before her always used, and I continue to make it every year, it is so yummy! I usually tear up or cube my bread a few days in advance, but on occasion have dried it out in the oven. To do this, spread torn or cubed up bread in shallow pans and place in the oven on the lowest setting, with the door cracked and stir occasionally until bread is dried out. I will also sometimes add some chopped cooked bacon to this and have also used dried cranberries instead of the raisins.
Provided by BlueRidgeMama
Categories < 4 Hours
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Tear or cube bread into pieces and spead into shallow pans or baking sheets. Do this a few days before and let dry out, or use the oven method above in the recipe description.
- Melt butter in broth.
- Combine all other ingredients in a LARGE bowl.
- Add broth/butter a bit at a time until very moist (will dry out some during cooking). You may not need all of the broth, or you may need to add a little broth or water if not moist enough.
- Put stuffing mix in a large baking dish and bake, covered, for about 1 - 1 1/2 hours, uncovering during last 15-20 minutes.
- This also freezes well.
Nutrition Facts : Calories 479, Fat 22.6, SaturatedFat 12.6, Cholesterol 48.8, Sodium 1511.4, Carbohydrate 58.1, Fiber 3.4, Sugar 9.2, Protein 11.2
EASY SCOTCH EGGS
Use a few chef's tricks to create the perfect sausage and egg snack with this step-by-step recipe
Provided by Barney Desmazery
Categories Main course, Snack
Time 40m
Yield Makes 4
Number Of Ingredients 12
Steps:
- Bring a pan of salted water to a rapid boil, then lower four of the eggs into the pan and simmer for 7 mins 30 secs exactly. Scoop out and place in a bowl of iced water, cracking the shells a little (this makes them easier to peel later). Leave them to cool completely, then peel and set aside. Can be boiled the day before.
- Put the sausagemeat, pepper, ham, stuffing and herbs in a small bowl, mix to combine, then divide into four equal balls. Squash one of the balls between a piece of cling film until it's as flat as possible. One at a time, lightly flour each cooked egg, then use the cling film to help roll the sausagemeat around the egg to completely encase. Repeat with the remaining sausageballs and eggs.
- Beat the remaining egg and put on a plate. Put the flour and breadcrumbs on two separate plates. Roll the encased eggs in the flour, then the beaten egg and finally the breadcrumbs. Can be prepared up to a day in advance.
- To cook the eggs, heat 5cm of the oil in a wide saucepan or wok until it reaches 160C on a cooking thermometer or until a few breadcrumbs turn golden after 10 secs in the oil. Depending on the size of your pan, lower as many eggs as you can into the oil, and cook for 8-10 mins until golden and crispy. Drain on kitchen paper, leave to cool a little, then serve halved with some piccalilli.
Nutrition Facts : Calories 785 calories, Fat 52 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 3.8 milligram of sodium
MOM'S SAUSAGE STUFFING
To make the original recipe created by my mom, you will: 1. Dry the bread crumbs ahead of time. ( I do this 3-4 days prior to making the stuffing) You can also purchase unseasoned, pre-dried bread crumbs. Either way is good. 2. Make home made giblet water by simmering the giblets in water prior to making stuffing. If that doesn't sound appealing, use unsalted bone broth, or other unseasoned broth. Pay attention to the added salt in purchased broth. It can get salty very fast! 3. I am allergic to onions and have not used them in this recipe for over 20 years, so please use the amount that is good for your family. 4. Add salt and pepper to taste and 1/2 poultry seasoning to milk mixture. Recipe would not accept this information.
Provided by KCShell
Categories < 60 Mins
Time 1h
Yield 6 cups, 10 serving(s)
Number Of Ingredients 8
Steps:
- If using giblets to create your own broth, simmer in a medium pan with at least 2 cups of water for 1 1/2 hours prior to making this stuffing. If using bone broth or other broth, prepare and set aside.
- Saute sausage in a medium skillet until brown. When the sausage is browned, add 3 tablespoons butter, diced celery and onion, (if you are using) and saute it all together on low until vegetables are soft. In a bowl, mix 2 eggs and at least one cup of the liquid (milk and giblet water), add salt, pepper and poultry seasoning, mix well and set aside. In a large roaster or large bowl, place the breadcrumbs and pour the sausage mixture over the top. Pour the egg/liquid ingredients over that and begin mixing. I usually put a plastic glove on and use my hands! Mix until moist. You will most likely need to add more giblet water/broth to make it moist. Prepare the turkey for baking, according to directions on the package. Place enough stuffing to fill the turkey cavity 2/3 full. Follow the directions on the package to roast the turkey according to weight and oven temperature with stuffing. The internal temperature of the stuffing should be 165* when done.
- The stuffing can be baked separately in a crockpot by using a liner, cooking on low, check temperature at 45 minutes.
- Oven baked: Line a 9x9 pan ( or similar) with parchment paper, foil or baking bag and grease it thoroughly before adding stuffing. It will stick and you will never get it out of the pan if you do not follow this step! Bake at 350* for 30 minutes and check for internal temperature of 165* adjust time accordingly until fully cooked. Watch it so that it does not burn.
Nutrition Facts : Calories 162.8, Fat 6.1, SaturatedFat 3, Cholesterol 47.6, Sodium 264.1, Carbohydrate 21.8, Fiber 1.2, Sugar 2.8, Protein 4.9
MOM'S BEST STUFFING
A thirty year old recipe that just seems to get better with time. I went to visit my daughter 3000 miles away and I still had to make the stuffing for dinner.
Provided by crazymom
Categories Pork
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Saute sausage until brown; remove from pan and cut into small bites.
- In a large skillet, melt butter and cook onion, celery, and mushrooms over medium heat for 3 minutes or until softened.
- Transfer sausage and veggies, including any butter that is left in the pan to a bowl.
- Add stuffing mix, bread cubes, sage, thyme, poultry seasoning, salt, pepper, pecans, turkey stock, and eggs.
- Toss well and adjust seasoning.
- Stuffing should be moist but not soggy. Add more stock if needed.
- Transfer to a baking dish.
- Bake in a 325 degree Fahrenheit oven for 20 minutes covered and 10 minutes uncovered until heated through and crust forms on top.
- Or better yet stuff it into a big fat turkey.
Nutrition Facts : Calories 416.8, Fat 31.5, SaturatedFat 10.9, Cholesterol 108, Sodium 773.6, Carbohydrate 22.8, Fiber 3.7, Sugar 5, Protein 13
More about "mama ggs stuffing food"
MOM'S SAUSAGE STUFFING - FLAVORFUL EATS
From flavorfuleats.com
5/5 (16)Category Side DishCuisine AmericanTotal Time 1 hr
MY MAMA'S STOVE TOP STUFFING MEATLOAF RECIPE - YOUTUBE
From youtube.com
Author Penguin and the ChefViews 39.6K
MAMA'S OLD-FASHIONED STUFFING | MRFOOD.COM
From mrfood.com
4/5 (44)Category Potatoes, Rice & More
MADE FAMOUS BY MAMA STUFFING | RECIPELION.COM
From recipelion.com
EASY GLUTEN-FREE STUFFING {DAIRY-FREE} - MAMA KNOWS …
From mamaknowsglutenfree.com
SAUSAGE STUFFING - MAMA LOVES FOOD
From mamalovesfood.com
TRIM HEALTHY MAMA-FRIENDLY STUFFING | THM: E
From northernnester.com
BASIC STUFFING RECIPE | FOOD NETWORK KITCHEN | FOOD …
From foodnetwork.com
5/5 (1)Category Side-DishAuthor Food Network KitchenDifficulty Easy
MOM’S MEALS REVIEW: PRICING, MENU, PROS, AND CONS - MEDICAL …
From medicalnewstoday.com
FROZEN WHOLE TURKEY BREAST | BUTTERBALL
From butterball.com
FOAM SOFA-CUSHION REPLACEMENT | THE FOAM SHOP
From foamshop.com
STUFFING RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MENU - FAANGTHAI.COM
MOUTH STUFFING, HUGE BITES, AND MORE! - MY LITTLE EATER
From mylittleeater.com
HOMEMADE GLUTEN FREE STUFFING WITH SAUSAGE | IOWA GIRL EATS
From iowagirleats.com
MAMA'S STUFFING | RECIPELION.COM
From recipelion.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love