Best Not Yo Mommas Stuffing Recipes

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.

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.

OLD FASHIONED STUFFING

Steps:

• Allow the toasted bread to sit approximately 24 hours, until hard.
• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
• Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
• Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
• Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
• Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

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 STUFFING

Steps:

• 1. Preheat Oven to 325 degrees. Saute sausage until brown. Remove from pan and cut into small bites.
• 2. In a large skillet, melt butter. Cook onion, mushrooms, and celery over medium heat for 3 minutes or until softened.
• 3. Transfer sausage and veggies including any butter that is left in the pan to a very large bowl. Add bread cubes, herbs, salt, pepper, pecans, turkey stock, and eggs. Toss well and adjust seasoning. Stuffing should be moist but not soggy. Add more stock if needed.
• 4. Transfer to baking dish. If stuffing the turkey, set aside 1/3 of the stuffing and bake the rest. Cover dish with foil and bake at 325 degrees F for 20.
• 5. Remove foil and cook 10 minutes uncovered until heated through and crust forms on top.