Not Yo Mommas Stuffing Food

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!

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' 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.

MOMMA'S MEATLESS CORNBREAD STUFFING

Steps:

• Heat oven as directed for cornbread.
• Combine cornbread mix, eggs, and milk in a bowl until well blended. Bake in a roasting pan as directed, about 25-30 minutes. Set aside to cool.
• Chop onion and celery while cornbread is cooking.
• When the cornbread is cooled, crumble it and stir in celery and onions. Add salt, pepper and sage to taste, making it a TINY BIT stronger than you would like, because the chicken broth will water it down a bit and mute the spiciness. (We usually start with about 2 T of each, and maybe 1 T more of sage, because everyone ion my family loves it)
• Pour chicken broth evenly over cornbread mixture, and stir till every last bit is wet. You may need to add more or less chicken broth to suit your palate.
• Smooth top of stuffing with a spatula, and bake for about 20 minutes at 350 degrees, until top is lightly browned.