nd add to my favorite dressing recipe alog with some of the
he pot along with some stuffing. Cornbread stuffing is particularly nice but
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.
hicken broth.
The original recipe says it is enough to
ven to 350.
Prepare Stuffing, any recipe will do. I like
dollop of Preserved Lemon Dressing on a plate and place
br>- If you hate cornbread stuffing, make this with regular bread
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.
Cook sausage, stirring until brown; drain.
Melt margarine. Add onion and celery; saute until tender.
Stir in poultry seasoning.
Combine corn bread, herb stuffing, pecans, sausage and onion mixture.
Beat eggs and broth and pour over mixture, tossing gently.
Bake at 350\u00b0 to 400\u00b0 for 30 minutes.
Place chicken in 9 x 13-inch pan.
Place a piece of cheese over each breast.
Pour soup over cheese; sprinkle dressing mix over soup.
Pour melted butter over top of dressing mix.
Bake uncovered at 350\u00b0 for 1 hour.
Makes 6 servings.
Prepare and bake an 8-inch square pan of Southern Style Cornbread. Cool and crumble into a large mixing bowl; set aside.
hicken. Drizzle with cilantro lime dressing
Plate and garnish with
Boil zucchini for 5 minutes; drain.
Mix grated carrot, chopped onion, sour cream, celery soup and seasonings with zucchini in a 9 x 13-inch casserole.
Mix stuffing flavor package with dry stuffing; sprinkle on top of dish contents.
Spread evenly (do not stir in).
Bake at 350\u00b0 for 45 minutes.
In a large bowl, whisk eggs, onion and pepper. Stir in potatoes, turkey and stuffing.
In a large skillet, heat butter and oil over medium-high heat. Working in batches, drop potato mixture by 1/2 cupfuls into pan; press to flatten slightly. Fry 4 to 5 minutes on each side or until golden brown and heated through. Drain on paper towels. Makes about 12 patties.
nion until tender.
Combine stuffing cubes, ground beef and celery
et cool.
Directions for Dressing:
Preheat oven to 350
Mix melted margarine with dressing mix.
Mix soup and chicken broth.
Place dressing mix in bottom of long baking dish.
Cut up cooked chicken pieces and place on top.
Pour soup mixture over all.
Sprinkle top with remaining crumbs.
Bake 20 to 25 minutes at 300\u00b0.
Serves 6.
hick and browned on top. Dressing should be moist.
Serve
Prepare dressing. Heat oil in a large
ith some of the Lemon Dressing and serve immediately with a