MOM'S DRESSING
Steps:
- Preheat oven to 350 degrees F.
- In a medium-sized saute pan, heat the oil over medium heat. Add the onion, celery, and apple and saute until just tender. Remove from the heat and add the onion mixture to the bread in a large mixing bowl. In a medium mixing bowl, beat the eggs with the milk, sage, salt, and pepper. Pour over the bread mixture and stir to combine and moisten the bread. Transfer to a casserole dish and bake for about 1 hour or until browned on top. Serve.
MOM'S SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the romaine, tomatoes, cucumber and onions in a large bowl.
- Whisk the olive oil, vinegar, sour cream, oregano and garlic in a small bowl to make the vinaigrette.
- Pour the vinaigrette over the salad, season with salt and pepper and toss to combine. Serve with more freshly cracked black pepper over the top.
MOM'S EASY FRENCH DRESSING
My mom made this everytime we had salad, I never realized how easy it was to make something so good!
Provided by candis
Categories Low Protein
Time 5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients shake or stir.
MOM'S DELICIOUS OYSTER CORN BREAD DRESSING
A sure thing! Mom gave me directions to this recipe over the phone. Fast and easy; you and others will be pleasantly surprised and delighted at the wonderful taste!
Provided by Jessica
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Place sweet potato in a medium saucepan with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender. Drain, mash, and set aside.
- Prepare dry corn bread mix according to package directions. Crumble, and set aside.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
- Melt butter in the skillet over medium heat, and stir in celery, green onions, onion, and parsley. Cook and stir until tender, about 10 minutes.
- Return cooked sausage to skillet, and mix in oysters and their reserved liquid. Allow oysters to cook about 5 minutes before stirring in crumbled cornbread and mashed sweet potato.
Nutrition Facts : Calories 374.9 calories, Carbohydrate 31.7 g, Cholesterol 54.9 mg, Fat 22.7 g, Fiber 1.3 g, Protein 10.8 g, SaturatedFat 8.3 g, Sodium 929.1 mg, Sugar 5.5 g
GRANDMA'S CORN BREAD DRESSING
My grandmother often made this for my family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!
Provided by Amy
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Prepare the dry corn bread mix according to package directions. Cool and crumble.
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
- In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
- In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
- Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 52.8 g, Cholesterol 75.8 mg, Fat 13 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 4.6 g, Sodium 1582.3 mg, Sugar 9.5 g
MOM'S CORNBREAD DRESSING
This is my mom's recipe. We all love this dressing and everyone asks for the recipe when we serve it.
Provided by Nicole Brummett
Categories Cheese
Time 1h45m
Yield 1 lg. pan
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Mix cornbread, celery, onion, eggs and 1 can of broth together.
- Add salt, pepper and sage to taste.
- Bake at 350° for 30-45 minutes or until done.
- Half way through cooking check moisture; slowly add other can of broth if needed.
GRANNY'S OLD-FASHIONED BREAD AND SAGE DRESSING
Steps:
- Preheat oven to 325°F. Melt margarine in a large nonstick skillet. Add celery and onion. Sauté until vegetables are very tender, about 10 minutes. Stir in thyme, sage, salt (optional), and pepper. Set aside.
- Meanwhile, place bread slices on a baking sheet and lightly toast on both sides, about 10 minutes per side (or you can use the toaster). Break bread into bite-size pieces. Mix in vegetable mixture and parsley. (At this point, stuffing can be made one day ahead, placed in a self-sealing container, and refrigerated.)
- In a medium saucepan, heat broth to a simmer. Place dressing mixture in a large mixing bowl. Add hot broth and stir until bread is evenly moistened, starting with 2½ cups broth and adding additional broth to reach desired consistency. Transfer mixture to a shallow baking dish. Cover with foil and bake for 30 minutes. Uncover and continue to bake until lightly browned, another 15 to 20 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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