Deep-fried cornbread-sausage stuffing on a stick: it's got to be delicious!
Tags:Fried Stuffing on a Stick,Fried Stuffing,holiday recipes,thanksgiving,thanksgiving recipes,turkey recipes,cornbread sausage stuffing,food network,paula deen,paulas party
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Paula: Alright, you take that side, son, and I’ll take this side. So let me tell you what the first recipe obvious. It’s stuffing on a stick. Jamie: Ooh. But? Paula: Deep fried. Jamie: Deep fried. Paula: Jamie has a pound of bulk sausage. Now if you like you’re stuffing a little hot, you can use a hot spicy sausage or you can just use a mild. And we’re using a mild. And over here, I have one package of one bread mix. You can buy it in a grocery store, you know, in that bag. And to that, I added one sleeve of saltine crackers. My grandma Paula taught me a long time ago, it helps bind and adds a little bit of saltiness that you need and nice texture. Alright, Jamie has scrambled up his sausage. And while he’s doing that, I'm going to finish chopping my onion. You're going to sauté about a half a cup of carrots. It will add some color. Jamie: Yeah, that's all it does. Because by the time I cook this down, it doesn’t add a lot of flavor. Now, don’t play in your pan because the drippings have lots of flavor in them. So I'm going to add a stick of butter. Paula: And you go add a little butter. Okay. Jamie: Carrots and celeries, that’s what I'm doing here. Mama, add that onion. Paula: Onions. Onions. Onions. Alright, now to my crumbs, I've added 1/4 of chicken stock. And that chicken stock is just going to wet up our crumbs and turn it to kind of mush. And now I'm going to add 4 beaten eggs. Jamie: This smells so good. Paula: We’re going to need that to bind it together. I'm going to add some sage, some poultry seasoning, and some dried parsley. And little bit of salt, little bit of pepper. Alright, so son, you can go on ahead and put your sausage over here. Alright, put that sausage in there, son. Jamie: I love sausage. And mom does something with oyster. You know, living here in Savannah. Paula: Do you all like oyster dressing? Jamie: Oyster dressing? Paula: Eat fish, live longer. Eat oysters, love longer. I tried. Alright, son, pour that over in here. Because I like my vegetables not cook too much so that they have a little body and texture so you have that celery and onions to bite into. And what is Thanksgiving without football. Guess who I've got to come out and share the holidays with us? Jamie: Tell me. Paula: One of the most fabulous players to ever came out of football field. Refrigerator Perry. Jamie: No way. Hey Greg, nice to see you brother. Paula: Now, is this a man or what? We put the stuffing in the oven. We baked it off. So it’s cooled. Now Fridge, what we’re going to do now, we’re going to massage our stuffing now. We’re going to kind of just squeezing and mashed them together. Here, you do that. Alright, here, take your sausage on a stick and we’re going to drop this into a deep fryer. And we’re going to brown this off. Taste it. Jaimee: Oh, this is so good. How about, everybody want to taste one? You all want one? Everybody gets one. Paula: We’ll be right back. We’re celebrating Thanksgiving here in Yakababin.