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For Foodies

Recipe (posted November 29, 2020)


After I posted my bacon-wrapped stuffing poppers on Thanksgiving, many have requested the recipe.

First, let’s clarify that stuffing and dressing are one and the same, except, when you cook the concoction inside the turkey, it’s called stuffing.  When you place this tasty mixture in a pan and bake, it’s called dressing.  With that being said, I’ll probably use the words interchangeably. 

For fervent cooks, many may say that I cheat, because the foremost base of my recipe, the cornbread, is made with Jiffy Mix, instead of homemade.  So, if you’re a person that prefers to make everything home-made, but still would like to try my stuffing/dressing recipe, feel free to substitute with your homemade cornbread, French bread, etc.

So, here we go:

INGREDIANTS

  • 4 boxes of Jiffy mix with 4 eggs and 1 1/3 cup of milk.  Again, I prefer Jiffy because I like how it adds the sweet and salty taste to the dressing. 
  • 1 large bell pepper (medium cuts)
  • 1 large onion (medium cuts)
  • 4 stalks of celery (medium cuts)
  • 1 cup of mushrooms (large chunks)
  • 1 cup of chopped or shredded carrots
  • 1 package of Jimmy Dean sausage (hot)
  • This is optional, if you don't eat pork
  • 2 eggs (separate from cornbread mixture)
  • Chicken broth
  • 1 Package of bacon (suggest thin cut)

              If making 20 bacon wraps, you'll need 10 strips of bacon cut in half
              IMPORTANT - Don't use thick bacon.  It has to cook too long to brown, and will cook the dressing too long.  

     Add to taste:

  • Garlic powder
  • Seasoning salt
  • Pepper
  • Sage (1 tablespoon) or more/less to taste

 
PREPARATION INSTRUCTIONS

  1. Make your cornbread Jiffy Mix, with 4 eggs and 1 1/3 cups of milk, and bake in the oven at 350-400 degrees for 15-25 minutes, depending on your oven’s temperature
  2. While the cornbread mixture is baking, in a saucepan mix the cut-up bell pepper, onion, celery, mushrooms and carrots in two cups of chicken broth.  Boil for 10-15 minutes.  Drain broth off veggies and save broth for mixing later.
  3. Also, brown Jimmy Dean or preferred sausage, while vegetables and cornbread are cooking.  After browned, drain and set aside.
  4. After cornbread is done, while still hot, use a large spoon or spatula and crumble in the pan. 
  5. Combine the two remaining eggs, the cooked vegetables and sausage into the pan of cornbread, folding the mixture together carefully to maintain the texture of the vegetables vs. smashing.  Adding as needed, pour the set-aside chicken broth to mixture to moisten (be careful to only moisten and not make soupy or too thin).
  6. Add the Garlic powder, Seasoning salt, Pepper, Sage (1 tablespoon) or more/less to taste. 


After Prep Options:


  1. Bacon-wrap Stuffing Appetizers – If mixed correctly, you can now spoon out stuffing (1 or ½ teaspoon) that can be wrapped in ½ strip of bacon (approximately 20 will fit in a regular baking pan).
  2. Dressing for Dinner – The rest of the mixture can be placed in a baking pan and put in the oven for dinner (bake about 30 minutes)
  3. Freeze for Later – You can bag and freeze the dressing for poppers or dressing for a later date.


This is my first time writing out this recipe, so I’m wishing you all the best in preparation!


I’d love to hear how it turns out at sherita@philanthropyalliance.org!

In unity, Sherita