Buttermilk Dressing Rachel Ray Recipes

RACH'S STUFFING 4 WAYS MEANS THERE'S A VERSION FOR EVERYONE

Steps:

• For the Apple and Onion Stuffing (Base): Preheat oven to 375°F
• Melt 6 tablespoons butter in a large skillet over medium heat
• When butter foams, add the celery, onion, apples, bay, herbs, salt and pepper, and cook to soften, 10 to 12 minutes
• (If making version no
• 3 below, also add a half of a fennel bulb, chopped, along with celery, onion and apples here)
• Add cubed bread, season with Bell's and moisten with stock; stir to absorb
• Butter a casserole dish with ½ tablespoon of the remaining butter and fill pan with stuffing
• Use the rest of the butter to dot the top
• Roast the stuffing 30 to 40 minutes until crisp
• 1) For the Breakfast Sausage, Maple & Walnut Stuffing: Start with crumbling and browning up 1 ½ pounds spicy breakfast sausage
• Once browned, continue on with the Apple and Onion Stuffing base cooking instructions
• Stir in ⅓ cup maple syrup and 2 cups toasted coarsely chopped walnuts
• Butter a half-sheet pan, fill pan with stuffing, dot with butter and bake until crispy, about 15 to 18 minutes
• 2) For the Orange, Cranberry & Bacon Stuffing: Make Apple and Onion Stuffing base, add the zest of 1 orange
• Add 1 cup reconstituted dried cranberries and 1 pound crisped up, chopped bacon
• Butter a half-sheet pan, fill pan with stuffing, dot with butter and bake until crispy, about 15 to 18 minutes
• 3) For the Italian Sausage, Browned Butter, Apple & Onion Stuffing: Start with crumbling and browning up 1 ½ pounds Italian sausage and 1 bulb of chopped up fennel
• Remove sausage and fennel; reserve
• Fry up 15 sage leaves, crumble and reserve
• Brown 6 tablespoons butter
• Butter a half-sheet pan, add Apple & Onion Stuffing base to pan, mix in sausage-fennel mixture, along with crumbled fried sage leaves, pour browned butter on top, dot with more butter and bake until crispy, about 15 to 18 minutes

BUFFALO CHICKEN AND BLUE RANCH STATEMENT SALAD

Steps:

• Preheat oven to 400 degrees F.
• Gather your ingredients.
• For the blue ranch: In a bowl, whisk up sour cream, buttermilk and juice of 1 lemon. Finely chop the herbs, peel and grate in garlic and add to dressing. Add salt and pepper. Taste dressing. Crumble the smoked blue cheese if using or just add the store-bought crumbles; stir in.
• For the buffalo chicken: Remove skin from chicken, remove the chicken from bones and pull, shred or chop into bite-size pieces. Heat a skillet over medium to medium-high heat and melt butter. When it foams, grate or chop the garlic and swirl in the butter for a minute. Add hot sauce, Worcestershire sauce, chicken and stock and simmer until most of the liquids are absorbed. Remove from heat.
• For the salad: Core and chop iceberg lettuce and spread across a large cutting board. Chop romaine lettuce and scatter to combine with the iceberg lettuce. Arrange the chips on a tray and warm in oven 2 to 3 minutes. Thinly slice or cut radishes into matchsticks using a box grater or mandoline, and do the same with carrots. Thinly slice celery on bias and add all the vegetables to the salad.
• Top the salad with dressing, top the dressed greens with warm chips then with buffalo chicken and then top that with the scallions and pickled jalapenos.

BUTTERMILK BLUE CHEESE DRESSING

Steps:

• Sprinkle the cheese into a medium-size bowl, and mash with a whisk. Add the buttermilk, mayonnaise, olive oil, hot sauce, lemon juice and Worcestershire sauce, then mash and whisk the dressing until it is mostly smooth. You may wish for a little more hot sauce, or lemon juice or Worcestershire sauce, to taste. Then whisk again, and set aside.

SOUTHERN BUTTERMILK SALAD DRESSING

Steps:

• Combine everything but the buttermilk and seasoning and mix well. Whisk in the buttermilk until the dressing is smooth. Season to taste.

BUTTERMILK DRESSING- RACHEL RAY

Steps:

• Blend scallion and garlic in food processor. Add buttermilk and mayo. Process, add salt and pepper to taste, and process again.

CREAMY BLUE CHEESE DRESSING

Steps:

• Mash softened cheese with fork in a bowl. Whisk in the cream and sour cream into cheese, the consistency should be smooth with an occasional small bit of blue. Season with salt, pepper, and cayenne pepper.