Big Mama's Cornbread Stuffing

INGREDIENTS:

Aunt Jemima self-rising buttermilk corn meal
Pepperidge Farms herbed stuffing mix, small
1 stick of butter
3 onions, chopped
6 celery stalks, chopped
3 eggs
32 oz. box of chicken broth + more as needed
16 oz. bulk pork sausage
1 T. Sage
Salt and Pepper to taste

DIRECTIONS:

Make 9 x 9 pan of cornbread according to package directions. Let it cool completely, then break it up into crumbs in a large bowl. Add herbed stuffing mix, sage, salt and pepper. Stir to combine.

In large skillet brown the sausage, breaking it into small pieces as it cooks. In same skillet saute' onions and celery until tender. Add to cornbread mixture along with sausage and stir. Whisk eggs in separate bowl and add to cornbread mixture. Stir with your hands to thoroughly mix adding chicken broth a ladle at a time. The goal is to reach a consistency like thick oatmeal.

Pour into a 13 x 9 greased pan. Bake at 400 degrees for an hour to an hour and a half until browned and cooked through. If you make a day ahead, pour an additional cup of broth over the stuffing before baking.

Posted by Debi

Photo Credit: allfreecasserolerecipes.com

Hoppin' John

This has to be one of my absolute favorite recipes, but you have to like black-eyed peas. If you do, you'll love this! I give it a 5 star rating, but my kids vary in their opinion of it. I used to make this traditionally on New Year's Day, but when my family asked for another tradition, I succumbed. So, tonight I had New Year's in July! Heather actually liked it tonight and had me set some aside for her to take for lunch tomorrow. I think that rates as a 5 star for her too! Tom had seconds himself. I hope you enjoy it.

Difficulty: Moderate
Prep: 1 hour
Cook: Total of 2.5 hours
Serves: 10 - 12 (or 6 - 8 really hungry people)

2 c. dried black-eyed peas
1/2 lb. ham
2 qts. water
1 c. uncooked white rice
1 c. chopped onion
1 c. chopped celery
2 t. butter or margarine
1/2 - 1 t. Italian seasoning
1 t. sugar
2 t. salt
1/4 t. pepper

Sort and wash peas; place in a heavy saucepan. Cover with water, and bring to a boil; cook 2 minutes. Remove from heat. Cover and let soak for 1 hour, drain.

Combine ham and 2 qts. water in a large dutch oven. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Add peas; bring to a boil. Reduce heat; cover and simmer 45 minutes. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer an additional 30 minutes or until black-eyed peas are done. Remove ham; cut into small pieces. Stir ham into mixture.

Serve with hot, buttered corn bread and green salad. (NOTE: you can cut the ham up into bite-sized pieces at the beginning to omit doing this at the end.)