nd add to my favorite dressing recipe alog with some of the
Finely chop vegetables and cook with sage, poultry seasoning and thyme in melted butter until tender, about 10 minute in large saucepan.
Combine cooked,crumbled cornbread, dried stuffing mix and cooked, finely chopped giblets in large mixing bowl.
Stir in chicken broth (add broth as needed)and cooked vegetable mixture and mix well. Season the dressing with cayenne pepper, salt & pepper to taste. Stir in raw egg.
Pour dressing in large pan. Bake at 400 degrees for 25-30 minute until lightly brown.
Yields 12-15 servings.
Steam sweet potatoes, snow peas, yellow squash and new potatoes over boiling water (to which the 1 ounce lemon juice has been added) until tender, about 12 to 15 minutes.
While steaming veggies, combine ingredients for dressing in a large bowl.
Toss steamed veggies with dressing.
Serve either warm or slightly chilled.
Add first 8
ingredients together.
Mix with buttermilk.
Add pepper and sage to taste.
Pour into greased bread pan and bake at 350\u00b0 until golden brown on top.
Bake a cake of cornbread.
When cool, crumble and mix together with all the soups.
Add pepper and sage to taste.
Bake at 350\u00b0 for 45 minutes.
owl, toss the dried bread, sage, parsley, salt, and pepper. Add
cornbread crumbs, bread crumbs, butter, sage, salt and pepper in large
dollop of Preserved Lemon Dressing on a plate and place
Saute vegetables in sun-dried tomato dressing in large ovenproof skillet until tender.
Add diced tomatoes, cook about 15 minutes, allowing some of the liquid to evaporate.
Top with cheeses and bake in 350\u00b0 oven for 15 minutes.
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
Note:
Bake a pan of cornbread from recipe on bag of white, self-rising corn meal.
Cut skirt steak into strips.
Marinate in glass dish for 24 hours in pineapple juice.
Stir once or twice while marinating. Discard pineapple juice.
Marinate 24 hours in glass dish in Italian dressing.
Reserve dressing.
Drain.
Sprinkle with garlic powder, oregano, coriander seed and cumin.
minutes. Stir in parsley,sage and seasonings; cook for 1
Combine cornbread and biscuit crumbs.
Add sage and black pepper to taste.
Bring broth to a boil.
Pour into crumb mixture until it forms a ball.
Make 2-inch balls and place into baking dish. Pour broth over dressing balls.
Bake at 350\u00b0 until brown.
hicken. Drizzle with cilantro lime dressing
Plate and garnish with
Mix all ingredients together except salt, pepper and sage. Mix very well. Put in roaster and bake at
350 degrees for 1 1/2 hours. Stir and taste often. Season with salt, pepper and sage to taste.
owl. Add stuffing mix and sage.
Meanwhile, in pan heat
Combine all ingredients in a mixing bowl; mix well.
Stuff poultry cavity lightly, or place in a well greased 13x9x2\" baking pan.
If baking in pan, bake at 350 F for 30 minutes, or until done.
Makes enough dressing to stuff a 10-12 pound turkey.
Saute onion and celery in microwave for 3 minutes. Pour over the rest of the ingredients, blending well. Bake at 350\u00b0 for 30 to 40 minutes. You can layer your turkey over the dressing, if you wish.
Combine cornmeal, flour, sugar, salt and soda; stirring lightly.
Add buttermilk and eggs, mixing well.
Stir in chopped celery and onion.
Heat bacon drippings in a 10-inch iron skillet until very hot.
Add 1 tablespoon drippings to batter, mixing well.
Pour batter into hot skillet and bake at 400\u00b0 about 30 minutes or until bread is lightly browned.
Crumble into a large bowl, add stuffing mix and sage.
Set aside.