Make Mama's Cornbread and Pork Stuffing for Brunch
Mama's Cornbread and Pork Stuffing
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
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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