Down Home Italian Dressing From Gma Recipes

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ITALIAN VINAIGRETTE



Italian Vinaigrette image

What are all those specks and spices in your Italian dressing? You probably have them in your pantry. Create your own signature blend to toss with pasta, greens and fresh spring vegetables. -Lorraine Caland, Thunder Bay, Ontario

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 1-1/2 cups.

Number Of Ingredients 12

1/4 cup water
1/4 cup lemon juice
1/4 cup red wine vinegar
2 garlic cloves, halved
1 teaspoon sugar
3/4 teaspoon salt
3/4 teaspoon paprika
3/4 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon ground mustard
1/2 teaspoon dried thyme
3/4 cup olive oil

Steps:

  • Place the first 11 ingredients in a blender. Cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate leftovers.

Nutrition Facts : Calories 126 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

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

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

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