Harvest Dressing Recipes
BOUNTIFUL HARVEST DRESSING
This recipe is such a holiday favorite of our family's, many of us would rather fill our plates with this dish than with turkey! Visit my food blog at www.itsyummi.com
Provided by Becca www.itsyummi.com
Categories Side Casseroles
Time 45m
Number Of Ingredients 16
Steps:
- 1. Heat oven to 350 degrees F (325 in a convection oven).
- 2. Place cranberries in a medium saucepan with enough water to cover, and bring to a boil. Cook just until skins pop. Drain, and cool.
- 3. Place sausage, onion, and celery in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and cool.
- 4. In a medium baking dish, mix cranberries, apple, sausage, bread cubes, onion, and garlic. Season with parsley, oregano, sage, thyme, celery seed, ground ginger, salt, and pepper. Stir in chicken broth to desired consistency.
- 5. Bake for 25 minutes, until surface is crisp and lightly browned.
HARVEST DRESSING
found this in a gooseberry patch christmas book... have made it multiple times. I actually pack it around the tenderloin in the last 30 minutes of baking time.
Provided by podapo
Categories < 60 Mins
Time 1h
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Saute apples and raisins in butter, add nuts, brown sugar and bread cubes.
- Add enough juice to moisten to desired texture.
- Bake in 2-quart casserole for 20-30 minutes at 400 degrees.
Nutrition Facts : Calories 125.6, Fat 7.3, SaturatedFat 2.6, Cholesterol 9.2, Sodium 27.9, Carbohydrate 15.7, Fiber 1.3, Sugar 12.6, Protein 1.2
MICHAEL MECH
My favorite meal of the year is Thanksgiving, full of traditions, remembrances, and great flavors. Some speak about the turkey or the after-the-meal pie, but to me, it's all about the dressing. As a small child, I had a big part in this Thanksgiving Treasure. My job was to pull the bakery bread apart, ever so gently, while watching the Macy's Day parade on the old black and white Zenith. My favorite giant balloon was Bullwinkle--always the last special parade feature before the big man himself, Santa. It was worth waiting through the multiple marching bands and the everlasting Santa approved ads, including my favorite, the Norelco electric razor commercials . . . the perfect "dad" gift. I thought the bread pulling would go on forever, as we pulled apart slice after slice, loaf after loaf, with my older sister, yodeling all the while, "Did you wash your paws?" Thinking back, the celery and onions were the first vegetables I was allowed to cut. I remember it well, that old time-worn cutting board and using a damp kitchen towel under the board so it wouldn't dance the Watusi. Then I would sauté the pork breakfast sausage, with its amazing aroma, and break it into tiny morsels using the back of a vintage wooden spoon. Finally, I'd mix everything together with the dressing coming up to my elbows. I keep the dressing ritual alive each year and incorporate it into what has become my own Thanksgiving holiday tradition. Every year I deliver a complete Thanksgiving dinner--turkey, dressing, cranberry sauce, pie and more to my local police department. I've been doing it for a long time and, while it's nice for the police, it gives a lot back to me. When I walk through the door I see the look of flavorful anticipation on each face and, while my heart just grins, my face always smiles. It means so much to me. In fact, this Thanksgiving tradition may have saved me from a few parking tickets, but don't tell a soul!
Provided by By Michael Mech | November 20, 2015 7:03 pm (function(d, s, id) { var js, fjs = d.getElementsByTagNa
Time 1h
Yield 20
Number Of Ingredients 16
Steps:
- 1 Using a large skillet, sauté the pork breakfast sausage until well done, and break it into tiny morsels, by using the back of a wooden spoon. 2 When done, remove sausage from pan and reserve. 3 Remove all but 3 tablespoons of drippings from the pan then add olive oil to the same pan. 4 Add the onions and celery and sauté over medium heat until translucent, add the apples, and continue to cook for a few minutes. 5 Add the sage, poultry seasoning and salt and pepper. 6 Add the chicken stock and simmer until the mixture is well heated through. 7 In a bowl, whisk the eggs with the milk with the parsley. 8 In a large bowl, place the bread cubes and top with the cooked vegetables and stock mixture, mix well, then add the egg, milk and parsley mixture. 9 Toss in the crumbled cooked pork sausage. 10 Add the mixture into a buttered 4-quart casserole, or large roasting pan, dot with remaining butter. 11 Cover and bake at 350 degrees for 45 minutes, then remove the cover and bake for an additional 15 minutes until slightly brown and crispy. 12 Internal temperature should reach 165 degrees before serving.
HARVEST SALAD WITH LIME-CURRY DRESSING
A friend gave me this salad recipe to help me impress my new husband who loves citrus. We serve the dressing over greens we harvest from our garden-the lime and curry make a fantastic pairing. -Rachel Muilenburg, Prineville, Oregon
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings (1-1/3 cups each).
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the first six ingredients until blended. Refrigerate, covered, at least 1 hour to allow flavors to blend., In a large bowl, combine remaining ingredients. Pour dressing over salad and toss to coat; serve immediately.
Nutrition Facts : Calories 162 calories, Fat 11g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 66mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 2g protein.
HARVEST SALAD
Spinach salad with blue cheese, walnuts, and dried cranberries. If you can't find walnut oil, olive oil may be substituted.
Provided by Anonymous
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
- In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.
- In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.
Nutrition Facts : Calories 338.4 calories, Carbohydrate 22.1 g, Cholesterol 8.4 mg, Fat 27.1 g, Fiber 5.4 g, Protein 6.7 g, SaturatedFat 4.6 g, Sodium 206.7 mg, Sugar 12.7 g
HARVEST STUFFING
Categories Garlic Onion turkey Side Bake Sauté Thanksgiving Apple Apricot Poultry Sausage Celery Parade Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield makes 12 cups of stuffing, enough for 18 pound turkey
Number Of Ingredients 12
Steps:
- Brown the sausage in a pan, breaking up clumps; remove to a large bowl. Add the oil to the pan; stir in the onions, celery, garlic, thyme, and sage and cook over medium-low heat for 15 minutes. Add to the sausage along with the bread, apples and dried fruits. Toss well. Drizzle the broth over the mixture to moisten as desired and season with salt and pepper. Cool before stuffing the turkey.
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