Chef Kellie

Mom’s Homemade Bread Stuffing

and Baked Corn Pudding

Chef Kellie

Time is flying way too fast. Don’t they say (whoever “they” are), that the older you get, the faster time goes by? I am coming to believe that to be true. It is November again, Thanksgiving time. Next to Halloween, this is my favorite Holiday. My two favorite Holidays allow me to do the things I love: pretend to be someone else, and eat as much as I want. How can you beat that? Below is my Mom’s homemade bread stuffing and homemade baked corn pudding, some of my favorite Holiday recipes.

Servings are enough for a gathering (6-8 people)

Mom’s Homemade Bread Stuffing

homeade bread stuffing

1-1/2 sticks of butter

1 small onion, chopped finely

1 cup celery, chopped finely

1 loaf of bread, torn into bite size pieces (any kind works, you can tear it up a day or two ahead of time and leave sit out in a bowl so the bread can dry out a bit)

4 cups of Milk (can use skim, 1 %, 2%, or whole)

4 eggs

3 Tbsp. Dried Parsley

1 Tbsp. ground dried Sage

1 Tsp. Onion powder

1 Tsp. salt

1 Tsp. pepper

 

Directions

Preheat oven to 350 degrees.

Heat large frying pan over medium/high heat.

Melt 1/2 stick of butter and add onion and celery.

Saut’ until translucent.

Set aside in large bowl. Using same frying pan, melt remaining butter and add torn bread. Stirring constantly, saut’ until golden brown. In onion/celery bowl, add 4 cups milk, 4 beaten eggs, parsley, sage, salt, pepper and onion powder and mix well. Turn heat to medium/low, and slowly add the wet ingredients to the toasted bread, stirring constantly’.only enough to coat and mix. Remove from heat and place in 9 x 13 or similar greased casserole dish. Bake for approx. 1/2 hour to 40 min. until set, but not too dry. If top seems to be browning too fast, cover loosely with foil, or casserole dish lid. I can taste it now.

Mom’s Baked Corn Pudding

baked corn pudding

 

7 cups of cooked corn (frozen or freshly cut from the cob, half of it pureed in food processor)

2/3 c. sugar or Splenda

3 c. milk

1/3 c. melted butter

1/3 c. cornstarch

1/2 tsp. salt

1/2 tsp. pepper

5 eggs, beaten

1/2 tsp. Nutmeg

Directions

Preheat oven to 350 degrees (you can bake the corn and the stuffing at the same time)

Combine all ingredients (make sure melted butter is cooled), and pour into lightly greased 10 x 12 baking pan. Bake at 350 degrees for 1-1/2 hours until set (until edges start to slightly pull away from pan).

 

 

Kellie Strausser

Chef Kellie Strausser is a thirty-four year young self and restaurant taught Chef who dabbles in catering small functions as a hobby. Her love of creating carries over into several areas of her life, including freelance writing, art and her passion for cooking and entertaining for friends and family in Lancaster, PA.
https://imgsub.familiesonlinemagazine.com/uploads/2010/10/cornbread-oyster-dressing.pnghttps://imgsub.familiesonlinemagazine.com/uploads/2010/10/cornbread-oyster-dressing-150x150.pngKellie StrausserSide DishesCooking and Recipes  Chef KellieMom's Homemade Bread Stuffing and Baked Corn PuddingTime is flying way too fast. Don't they say (whoever 'they' are), that the older you get, the faster time goes by? I am coming to believe that to be true. It is November again, Thanksgiving time. Next to Halloween, this is...Parenting Advice| Family Fun Activities for Kids