Down Home Italian Dressing From Gma Recipes

ITALIAN DRESSING

Italian Dressing image

This is a satisfying all-purpose Italian dressing recipe. Use this homemade version on salad greens, in vegetable salads or even as a marinade for chicken. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 1-1/2 cups.

Number Of Ingredients 11

Ingredients

1/4 cup lemon juice
1/4 cup red wine vinegar
2 tablespoons grated Parmesan cheese
2 garlic cloves, halved
1 teaspoon sugar
3/4 teaspoon salt
3/4 teaspoon dried oregano
1/2 teaspoon ground mustard
1/2 teaspoon dried basil
1/4 teaspoon onion powder
1 cup olive oil

Steps:

Place the first 10 ingredients in a blender. Cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate leftovers.

Nutrition Facts : Calories 167 calories, Fat 18g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 163mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

DOWN HOME ITALIAN DRESSING

Down Home Italian Dressing image

GOOD MORNING AMERICA'S 2007 TOP DRESSING/STUFFING RECIPE - Submitted by Hollie Dorethy of Sachse, Texas: Well, I am a very Southern Texas girl who married into a rather large Italian family. After the first family gathering at Thanksgiving, I decided the next year I had better incorporate some Italian flare into my very Southern cooking! Here is my version of mixing old-world Italian style with a little ol' time Southern tradition! I hope y'all enjoy as much as we have!

Provided by Ruby15

Categories Thanksgiving

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 18

Ingredients

1 1/2 lbs sweet Italian sausage, cooked and drained
2 tablespoons olive oil
1 large yellow onion, chopped
7 large celery ribs, chopped
4 garlic cloves, minced
6 ounces pancetta, diced
6 cups French bread, diced day-old French bread
3 cups crumbled unsweetened cornbread
1/2 cup butter, cubed, cold
1 tablespoon ground sage
1 1/2 tablespoons poultry seasoning
1 teaspoon salt
2 cups shredded mozzarella cheese
1 cup parmesan cheese
1 cup toasted pine nuts
4 -5 cups chicken broth or 4 -5 cups turkey broth
2 tablespoons fresh sage, chopped
parmesan cheese, shavings

Steps:

Heat oil in large skillet on medium. Sauté pancetta for 2 minutes.
Add onion and celery and cook until translucent. Add garlic and cook another 3 minutes.
Mix together breads and ¾ cup toasted pine nuts in a large mixing bowl. Add cheeses, pancetta and cooked sausage to the breads. Mix together with the dried seasonings.
Add sautéed veggies with any pan drippings.
Slowly add broth and stir until mixed thoroughly. The consistency should not be soupy, but very moist. If not, add more broth.
Test for saltiness and add a dash more if needed.
Place in an extra deep 9-inch-by-13-inch greased pan.
Dot the top with the cubed butter and cover with foil. Bake at 375° for 45 minutes.
Remove foil and bake another 15 minutes or until slightly crusted on the edges.
Top with remaining toasted pine nuts and chopped fresh sage. Add shaved cheese just before serving.

Nutrition Facts : Calories 651.8, Fat 37.8, SaturatedFat 14.5, Cholesterol 71.3, Sodium 1788.4, Carbohydrate 48.3, Fiber 4, Sugar 2.8, Protein 31.1

DOWN HOME ITALIAN DRESSING FROM GMA

DOWN HOME ITALIAN DRESSING FROM GMA image

Categories Pork Thanksgiving Dinner Stuffing/Dressing

Number Of Ingredients 18

Ingredients

1½ pounds sweet Italian sausage cooked and drained
2 tablespoons olive oil
1 extra-large yellow onion, chopped
7 large celery ribs, chopped
4 garlic cloves, minced
6 ounces pancetta, diced
6 cups day-old, finely diced French bread
3 cups crumbled unsweetened cornbread
½ cup butter, cubed, cold
1 tablespoon ground sage
1½ tablespoons poultry seasoning
1 teaspoon salt
2 cups shredded mozzarella cheese
1 cup Parmesan cheese
1 cup toasted pine nuts
4-5 cups chicken or turkey broth
2 tablespoons chopped fresh sage
large Parmesan shavings

Steps:

Directions: Heat oil in large skillet on medium. Sauté pancetta for 2 minutes. Add onion and celery and cook until translucent. Add garlic and cook another 3 minutes. Mix together breads and ¾ cup toasted pine nuts in a large mixing bowl. Add cheeses and cooked sausage to the breads. Mix together with the dried seasonings. Add sautéed veggies with any pan drippings. Slowly add broth and stir until mixed thoroughly. The consistency should not be soupy, but very moist. If not, add more broth. Test for saltiness and add a dash more if needed. Place in an extra deep 9-inch-by-13-inch greased pan. Dot the top with the cubed butter and cover with foil. Bake at 375° for 45 minutes. Remove foil and bake another 15 minutes or until slightly crusted on the edges. Top with remaining toasted pine nuts and chopped fresh sage. Add shaved cheese just before serving.

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