Food

Make Mama’s Cornbread and Pork Stuffing for Brunch

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Mama’s Food Shop has long been known for its exceptional (and exceptionally priced) fried chicken, roasted pork shoulder, and bacon-wrapped meatloaf, all served alongside such generous sides as mac ‘n’ cheese, braised kale, and sweet potatoes with molasses. Last month, it announced a rare new addition to its repertoire: brunch!

Chef Brendan Clancy added this Cornbread and Pork Stuffing to the menu, which he first served to his family last Thanksgiving.

“My wife and I decided to roast a duck instead of turkey, and wanted to change the traditional stuffing. One of our employees at the Food Shop had just returned from a family visit to her native New Orleans and was kind enough to bring us a large piece of smoked Andouille sausage. We thought that a bit of cornbread and andouille would make a great stuffing,” Clancy explains of the dish’s origins. “The next day, we had a bit left over and needed to eat breakfast. A few poached eggs later, we had a great brunch dish that would fit right into the style of Mama’s Food Shop.”

Cornbread and Pork Stuffing

Yield: 8

2 eggs
1lb cornbread, cut into small cubes
2 tbsp chopped fresh thyme
1/4 cup chopped leeks
1/4 cup chopped celery
1/4 cup chopped onion
1 stick butter
1/2 cup chicken or vegetable stock
8 strips bacon, cooked and chopped
1 tbsp salt
1 tsp black pepper

One day before preparing the stuffing, leave the cubed cornbread out overnight in order for it to become stale.

In a saucepan over medium-low heat, cook the celery, onion, and leeks in the butter until they are tender. Set aside. In a large mixing bowl, combine the cornbread, bacon, cooked vegetables, eggs, thyme, chicken stock, and salt and pepper. Place the stuffing in a small, rectangular brownie pan, and cover with tin foil. In an oven preheated to 350 degrees F, bake for 45 minutes to 1 hour.

Remove the stuffing from the oven and let it cool a little. Serve topped with two lightly seasoned poached eggs.

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