Plantation Dressing Recipes

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AWARD WINNING PLANTATION DRESSING



Award Winning Plantation Dressing image

Thanksgiving means stuffing and turkey, and this stuffing is from Big Taste of Little Rock.

Provided by Lynnda Cloutier

Categories     Other Side Dishes

Number Of Ingredients 10

20 slices stale white bread
1 pan stale corn bread, crumbled
1/2 cup unsalted butter, 1 stick
2 cups very finely chopped white or yellow onions
3 bunches green onions with tops, very finely chopped
2 cups very finely chopped celery
1 t. or more salt
1 t. or more pepper
4 cups homemade chicken broth
1 pint shucked oysters, drained, optional

Steps:

  • 1. Toast white bread and tear into very small pieces. Mix with corn bread in large bowl. Melt butter in skillet and add onions, green onions and celery. Sauté until translucent. Add to bread mixture and season with salt and pepper. Add just enough of the chicken broth gradually to bind the mixture, checking by pressing mixture with spoon and stopping when the broth begins to seep into the bowl. Adjust seasoning. Stir in oysters. Spoon into a large baking dish. Cover with foil. Bake at 350 for 30 minutes. Remove foil and bake for 20 minutes longer or until top is brown and center is firm. Serves 12 Big Taste of Little Rock

PLANTAIN STUFFING



Plantain Stuffing image

Provided by Sunny Anderson

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 11

2 cups herbed or cornbread stuffing cubes
3 tablespoons butter, divided
2 tablespoons olive oil, divided
1 jalapeno, seeded and minced
1/2 cup diced onion
1/2 cup diced red bell pepper
1 tablespoon picked fresh thyme leaves
Salt and freshly ground black pepper
2 cloves garlic, minced
1 large plantain with some black areas, peeled and diced into 1/2-inch pieces
1 cup chicken stock

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the stuffing cubes in a large bowl and set aside. In a large saute pan over medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil. Add the jalapeno, onions, bell peppers, and thyme, then sprinkle with a pinch of salt and black pepper. Cook until the onions and bell peppers are tender, and then add the garlic. Cook until the garlic is tender, and then remove to the bowl with the stuffing cubes. Wipe out the pan with a paper towel and place back on the heat. Add the remaining butter and olive oil to the pan. When the butter is melted and bubbly, add the plantains and sprinkle with salt. Saute, while tossing, until the plantains are golden and caramelized on the edges, 6 to 8 minutes. Pour over the stuffing in the bowl. Add the chicken stock and stir or mix with hands.
  • Pour and press the stuffing into an 8 by 8-inch oven dish, cover with aluminum foil and bake for 30 minutes. Uncover and cook until the top edges are golden, another 20 minutes.

SOUPLANTATION'S JOAN'S BROCCOLI MADNESS SALAD (SWEET TOMATOES)



Souplantation's Joan's Broccoli Madness Salad (Sweet Tomatoes) image

I had this at a chain salad bar style restaurant in FL called Sweet Tomatoes and found it online. Souplantation is another name for the chain. It was yummy. I make bacon in the microwave to save time and for easy clean up. If you use precooked bacon bits, this is a no-cook recipe. I think freshly crisped bacon is best but the other will do.

Provided by Oolala

Categories     Salad Dressings

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 bunch broccoli, uncooked, washed, cut into florets
1/2 cup cooked bacon, crumbled
1/2 cup cashews
1/3 cup raisins
1/4 cup red onion, chopped
1 cup mayonnaise
1/3 cup sugar
2 tablespoons apple cider vinegar

Steps:

  • Mix the broccoli, bacon, cashews, raisins and onions in a large bowl. In a second bowl, beat dressing ingredients together gently until smooth.
  • About 10 minutes before serving, toss the salad with the dressing to allow flavors to meld.
  • Serve on chilled salad dishes.

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