Dressing Recipes
BREAD STUFFING
Make room on your plate for this classic bread stuffing recipe that's the essential side dish for every holiday gathering. With the perfect blend of hearty herbs, buttery goodness and warm, yeasty bread, this Thanksgiving bread dressing recipe will be your family's go-to classic for years to come.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Melt butter in 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Remove Dutch oven from the heat.
- Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated.
- Use to stuff one 10- to 12-pound turkey. Or to bake stuffing separately, grease 3-quart casserole or rectangular baking dish, 13x9x2 inches. Place stuffing in casserole or baking dish. Cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover and bake 15 minutes longer.
Nutrition Facts : Calories 250, Carbohydrate 20 g, Cholesterol 35 mg, Fat 3, Fiber 1 g, Protein 10 g, SaturatedFat 9 g, ServingSize 1/2 Cup, Sodium 540 mg
JAM JAR DRESSINGS
I like to make my dressings in jam jars, because it's so easy to see what's going on and you can shake them up easily. With the exception of the yoghurt dressing, they're all based on a ratio of 3 parts oil to 1 part acid (vinegar or lemon). Generally, this ratio is a really good benchmark for making any dressing, but it's always sensible to have a little taste once you've shaken it up. If the seasoning is there but you're finding it a little too acidic, you've cracked it, because once the dressing is on the salad leaves it will be perfect.
Provided by Jamie Oliver
Categories Cheap & cheerful Jamie's Ministry of Food Alfresco Christmas Gift Keep cooking and carry on Cheap & cheerful
Time 5m
Number Of Ingredients 15
Steps:
- FRENCH DRESSING
- Peel and finely chop ¼ of a clove of garlic. Put the garlic, 1 teaspoon of Dijon mustard, 2 tablespoons of white or red wine vinegar and 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.
- YOGHURT DRESSING
- Put ⅓ cup of natural yoghurt, 2 tablespoons of white or red wine vinegar and 1 tablespoon of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.
- LEMON DRESSING
- Put 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Squeeze in the juice of 1 lemon. Put the lid on the jar and shake well.
- BALSAMIC DRESSING
- Put 6 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.
Nutrition Facts : Calories 0 calories, Fat 0 g fat, SaturatedFat 0 g saturated fat, Protein 0 g protein, Carbohydrate 0 g carbohydrate, Sugar 0 g sugar, Sodium 0 g salt, Fiber 0 g fibre
"SIMPLE IS BEST" DRESSING
Leave the sausage, nuts, dried fruit behind in favor of this easy, vegetarian-friendly stuffing recipe with country bread and Thanksgiving-classic herbs.
Provided by Victoria Granof
Categories Thanksgiving Bon Appétit Side Stuffing/Dressing Herb Onion Bake Celery Peanut Free Tree Nut Free Soy Free Vegetarian
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
- Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
- Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. (Note: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described below.)
- Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
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- Classic Vinaigrette: Whisk 2 tablespoons red wine vinegar, 2 teaspoons dijon mustard, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/3 to 1/2 cup olive oil.
- Shallot–White Wine: Make Classic Vinaigrette (No. 1), replacing the red wine vinegar with white wine vinegar; add 1 minced shallot.
- Roasted Garlic: Slice the top off 1 head garlic; drizzle with olive oil, wrap in aluminum foil and roast at 400 degrees F until tender, 35 minutes. Cool, then squeeze out the cloves.
- Bistro Bacon: Make Classic Vinaigrette (No. 1); add 1/3 cup crumbled blue cheese, 3 slices crumbled cooked bacon and 2 tablespoons chopped chives.
- Mediterranean: Make Classic Vinaigrette (No. 1); mash in 1/2 cup crumbled feta, then whisk in 1 tablespoon chopped parsley, 1 teaspoon dried oregano and 1 diced plum tomato.
- Dijon: Whisk 3 tablespoons each dijon mustard and champagne vinegar, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/2 cup olive oil.
- Spicy Honey-Mustard: Whisk 2 teaspoons each honey and dijon mustard, 2 tablespoons lime juice, and 1/2 teaspoon each lime zest and kosher salt. Gradually whisk in 1/4 cup each olive oil and vegetable oil, then add 2 teaspoons chopped thyme and 1/2 minced jalapeno.
- Mango-Lime: Purée 1 chopped peeled mango, the zest and juice of 1 lime, and 1 teaspoon each dijon mustard, sugar and kosher salt in a blender. Gradually blend in 1/4 cup rice vinegar and 1/2 cup vegetable oil.
- Italian Soak: 2 tablespoons minced red onion in cold water, 15 minutes; drain. Pile 1/2 garlic clove, 2 tablespoons fresh parsley, 1 teaspoon dried oregano and 1/2 teaspoon kosher salt on aboard; chop and mash into a paste.
- Creamy Italian: Blend 1/4 cup mayonnaise, 3 tablespoons red wine vinegar, 2 tablespoons each sour cream and olive oil, 1 teaspoon Italian seasoning, 1 garlic clove and 1/4 teaspoon kosher salt in a blender.
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- Honey Mustard Dressing. To be honest with you, this honey mustard dressing works really well as a thick salad dressing and a healthy dipping sauce. If you find the dijon mustard to be overpowering, you can always add more honey to it to sweeten up.
- Green Goddess Dressing. Do you know what's the best part about this green goddess dressing? It will use up those herbs in the fridge! You can use all kinds of fresh herbs in this dressing, and even use a mix if you'd like.
- Greek Vinaigrette. While this Greek vinaigrette is great on essentially any fresh garden salad, I personally love to use it for Greek pasta salad. To make it, throw all of the ingredients together in a bottle and shake it up.
- Chipotle Honey Vinaigrette. Are you also obsessed with Chipotle Honey Vinaigrette from Chipotle? I am, too, and I couldn't help but make my very own copycat version of it.
- Cilantro Lime Vinaigrette. Use up the cilantro that's about to go bad in your fridge and make a delicious cilantro-lime vinaigrette! All you have to do is blend up the ingredients and pour into an air-tight mason jar or bottle.
- Sesame Ginger Vinaigrette. If you're a huge fan of sesame and ginger-flavored foods, then you are going to absolutely obsess over this recipe. While it does call for a teaspoon of Sriracha, you can always skip it if you're not into a spicy salad dressing.
- Italian Vinaigrette. Have you ever been able to find an Italian dressing that isn't doused in added sugars? I know I haven't, so I like to make my own at home!
- Healthy Ranch. Healthy ranch, really? Yes, really! This ranch dressing is made with Greek yogurt and thinned out with a bit of water. It doesn't add any fatty buttermilk or other hidden ingredients, and yes, tastes extremely good without them.
- Lemon Vinaigrette. If you're having any kind of salad that calls for some kind of seafood—fish, tuna, salmon, you name it—this is the dressing you want to pair it with.
- Balsamic Vinaigrette. This classic three-ingredient balsamic vinaigrette is the one I always have on hand. It can store at room temperature for quite some time and goes well with a simple bed of greens for an easy and delicious side for dinner.
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- Balsamic Vinaigrette from Damn Delicious. Perhaps the most popular vinaigrette of all, this one is sweet but versatile. It’ll pair equally well with a strawberry-spinach number or a tomato, basil, and mozzarella caprese.
- Blueberry-Balsamic Vinaigrette from Live Eat Learn. If your favorite thing about balsamic is its sweetness, you’ll go nuts for this even sweeter blueberry version.
- Honey-Mustard Dressing from Cafe Delites. This sweet-and-spicy dressing also makes an excellent dipping sauce for French fries, in case you were wondering.
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- Apple Cider Vinaigrette from Eating Bird Food. Here’s a great way to use up that huge bottle of apple cider vinegar in your pantry. Get the recipe here.
- Italian Dressing from Culinary Hill. Made from a mix of red wine vinegar, garlic, and dried oregano, this homemade recipe has all the flavors you know and love from store-bought Italian dressing.
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