“Little Mamma’s” Cornbread Stuffing

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“Little Mamma’s” Cornbread Stuffing

Ingredients

Cornbread

4 cups of corn meal

4 cups of all-purpose flour

8 tablespoons of sugar

16 teaspoons of baking powder (5 Tablespoons and 1 teaspoon)

2 teaspoons of salt

4 cups of milk

4 eggs

1 cup shortening (melted)

Mirepoix

2 bunches of green onions

2 white onions

1 bunch celery

1 pound of butter

Remaining stuffing ingredients

3 pounds Jimmy Dean sage sausage

1 box herb seasoning bread cubes

6 Tablespoons poultry seasoning

74 ounces of chicken broth (6 cans)

Cornbread

Preheat oven to 425 F.

Combine all dry ingredients in a large mixing bowl. Add liquid ingredients and beat at a low to medium speed, then beat vigorously for 1 minute. Pour mixture into 4 8x8 greased baking pans.

Bake at 425 F for 20-25 minutes. Remove from oven and let cool.

Mirepoix

Chop veggies into small pieces. Over medium high heat in a large cooking pan, melt 1 pound butter. Add chopped veggies and coat all pieces with butter. Cover and let cook until ingredients are soft (about 30 minutes on medium heat).

Cornbread Stuffing

In an extra large mixing bowl take the cooled cornbread and break up to fine crumbles. Add the box of bread crumbs and fully combine. Make a well in the center of the mixture and pour the mirepoix into the well. Use the same pan with the remaining butter and add sausage. Cook until browned and crumbled.

While the sausage is cooking, mix the mirepoix into the bread mixture. Create another well in the center of the mixing bowl. Pour cooked sausage and sausage grease into the well. Add the poultry seasoning and mix to combine completely. Form a third well in the center of the mixture and stir in the chicken stock can by can until all of the liquid is combined (the stuffing should be a thick bread pudding consistency). Pour the mixture into two glass or ceramic casserole dishes or muffin pans (you will need more than two muffin pans for this amount).

Bake at 350 F for 45 minutes. If you are making ahead cover the casserole dishes with plastic wrap and freeze. Take the dishes out the night before to let thaw prior to baking the day of serving.

http://www.elizadomestica.com/recipes/little-mammas-cornbread-stuffing
I’ve been working on a couple of projects with my college BFF, Joy, for a couple of months now. One of them is collaborating on some posts for Eliza Domestica and Mash Your Heart Out. I asked Joy if she would like to guest post a favorite family recipe for Thanksgiving and she dropped this bombshell of a recipe on me. A couple of weekends back she came into town and we made up a mock Thanksgiving dinner with this cornbread stuffing – and I may have eaten myself sick with it.  Here’s Joy, in her own words telling us about this family recipe.

 

Hello everyone!  I am so very excited to be sharing this recipe with you today.  Thanksgiving is my all-time favorite holiday because not only does it occasionally fall on my birthday, but it’s a time for my entire family to get together, laugh, tell stories and enjoy some home cooking.  I’m the baby of 7 kids so preparing for our family celebrations is like preparing a meal for the Army.  My parents always opened our home to anyone who wanted to join us so there were always more friends, extended relatives, and transplants, easily totaling close to 20 to 30 people in one house.

I have so many fond memories of our Thanksgiving feasts of the past.  My childhood home was built on an acre plot with a HUGE backyard.  My older brothers and sisters, their spouses, my nieces and nephews, cousins, and guests would spend the afternoon playing football and horseshoes outside while Mom and Dad would prepare the turkeys (plural we’d always have to have at least two, usually being fried Cajun style) and mashed potatoes.  My sister Emily and I would stake out the dinner table for any nibble that we could get our hands on while we waited for the adults to finish making the dishes.  I remember it felt like forever before we could finally eat.  My Mom would always scold me for playing with the olives and making olive fingers, and my sassy 5 year old self would stand with one olive tipped hand on my hip and swear that I’d eat every single one.  I was such a little rascal that I’d even sneak over to the china hutch where Mom would display the beautiful homemade pumpkin and pecan pies and steal the candied pecans off the top of the pecan pie.  I couldn’t help it!  Those sweet, chewy, buttery pecans are to this day still the first things to be eaten on my slice of pecan pie.

Now let’s get back to this stuffing.  My family has deep roots in Southern Cajun style cooking with recipes that have been passed down over generations.  This cornbread stuffing is one of our coveted dishes for Thanksgiving.  It’s a recipe passed down from my Great Grandmother, “Little Mamma”.  Little Mamma was a teeny woman who only spoke French and loved cooking for her family.  Her cornbread stuffing dish is a beautiful blend of delicious spices, savory  sausage, and sweet cornbread that is the definition of Southern Thanksgiving comfort food.  There is always a rush to get to the front of the buffet line to score one of those crispy stuffing corner pieces (if you are a corner piece brownie lover you’ll understand what I’m talking about).  My mom and I started making the family Thanksgiving recipes together 3 years ago so I could learn the technique and help out with some of the heavy cooking that goes on in the house the few days before the big day.  To guarantee crispy edges for every guest, sometimes we like to bake a batch in muffin tins.  Every stuffing muffin has those golden, crispy edges of goodness that my family loves.

 

 

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mini stuffing muffins

This recipe makes two large casserole dishes for a very large dinner party.  You can cut the recipe in half for a smaller portion, but trust me, your guests will want seconds.

 

“Little Mamma’s” Cornbread Stuffing

Ingredients

Cornbread

4 cups of corn meal

4 cups of all-purpose flour

8 tablespoons of sugar

16 teaspoons of baking powder (5 Tablespoons and 1 teaspoon)

2 teaspoons of salt

4 cups of milk

4 eggs

1 cup shortening (melted)

Mirepoix

2 bunches of green onions

2 white onions

1 bunch celery

1 pound of butter

Remaining stuffing ingredients

3 pounds Jimmy Dean sage sausage

1 box herb seasoning bread cubes

6 Tablespoons poultry seasoning

74 ounces of chicken broth (6 cans)

Cornbread

Preheat oven to 425 F.

Combine all dry ingredients in a large mixing bowl. Add liquid ingredients and beat at a low to medium speed, then beat vigorously for 1 minute. Pour mixture into 4 8x8 greased baking pans.

Bake at 425 F for 20-25 minutes. Remove from oven and let cool.

Mirepoix

Chop veggies into small pieces. Over medium high heat in a large cooking pan, melt 1 pound butter. Add chopped veggies and coat all pieces with butter. Cover and let cook until ingredients are soft (about 30 minutes on medium heat).

Cornbread Stuffing

In an extra large mixing bowl take the cooled cornbread and break up to fine crumbles. Add the box of bread crumbs and fully combine. Make a well in the center of the mixture and pour the mirepoix into the well. Use the same pan with the remaining butter and add sausage. Cook until browned and crumbled.

While the sausage is cooking, mix the mirepoix into the bread mixture. Create another well in the center of the mixing bowl. Pour cooked sausage and sausage grease into the well. Add the poultry seasoning and mix to combine completely. Form a third well in the center of the mixture and stir in the chicken stock can by can until all of the liquid is combined (the stuffing should be a thick bread pudding consistency). Pour the mixture into two glass or ceramic casserole dishes or muffin pans (you will need more than two muffin pans for this amount).

Bake at 350 F for 45 minutes. If you are making ahead cover the casserole dishes with plastic wrap and freeze. Take the dishes out the night before to let thaw prior to baking the day of serving.

http://www.elizadomestica.com/recipes/little-mammas-cornbread-stuffing

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