Best Old Fashioned Dressing Recipes

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OLD FASHIONED SOUTHERN CORNBREAD DRESSING



Old Fashioned Southern Cornbread Dressing image

Make and share this Old Fashioned Southern Cornbread Dressing recipe from Food.com.

Provided by Kaykwilts

Categories     For Large Groups

Time 2h20m

Yield 15 serving(s)

Number Of Ingredients 11

1 (4 lb) chicken
1/2 cup butter
2 cups chopped onions
2 cups chopped celery
7 cups crumbled cornbread
4 1/2 cups chicken broth
2 cups crumbled biscuits
1 (10 3/4 ounce) can cream of chicken soup
3 eggs, lightly beaten
1 tablespoon poultry seasoning
1 teaspoon salt

Steps:

  • Put chicken in a dutch oven. Cover with water. Bring to a boil and cook over medium heat. Reduce heat to a simmer and cook for 45 minutes or until the chicken is tender. Remove chicken from heat, reserving the broth. Let cool and debone the chicken. Cut chicken into bite size pieces. Discard sking and bones.
  • Melt butter in a skillet over medium heat on stovetop. Add onion and celery and cook about 6 minutes until veggies are tender.
  • Preheat oven to 350°. Lightly grease a 13-x-9-x-2-inch baking dish; set aside.
  • In a large bowl, combine chicken, onion-and-celery mixture, cornbread, and remaining ingredients. Spoon mixture into prepared baking dish.
  • Bake, uncovered, for 1 hour, or until set.

Nutrition Facts : Calories 370.2, Fat 27, SaturatedFat 9.9, Cholesterol 145.8, Sodium 686.3, Carbohydrate 4.4, Fiber 0.6, Sugar 1.5, Protein 26.1

OLD-FASHIONED CRACKER DRESSING



Old-Fashioned Cracker Dressing image

This old-fashioned dressing is a great side dish for the Thanksgiving or alongside roast chicken. Made with saltine crackers, celery, onions, and herbs, it's simple and satisfying.

Provided by Chef John

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Time 1h10m

Yield 16

Number Of Ingredients 14

cooking spray
½ cup butter
1 large onion, diced
3 stalks celery, diced
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
½ teaspoon dried sage
½ teaspoon dried thyme
½ teaspoon dried rosemary
1 pinch cayenne pepper, or to taste
2 ¾ cups chicken broth
1 pound saltine crackers, crushed
½ cup milk
1 egg

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly coat a baking dish with cooking spray.
  • Melt butter in a large skillet over medium heat. Cook and stir onion, celery, and 1 teaspoon salt in melted butter until onion begins to turn translucent, about 5 minutes. season with black pepper, sage, thyme, rosemary, and cayenne pepper; cook and stir about 1 minute.
  • Remove skillet from heat and stir in chicken broth.
  • Combine crushed crackers and onion mixture in a large bowl. Add egg and cream; mix until combined. Season with salt and black pepper.
  • Spread cracker mixture evenly in a large baking dish and smooth the top.
  • Bake in the preheated oven until top is golden brown, 40 to 45 minutes.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 21.9 g, Cholesterol 28.5 mg, Fat 9.6 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 4.3 g, Sodium 704.6 mg, Sugar 1.2 g

OLD-FASHIONED DRESSING



Old-Fashioned Dressing image

Remember Grandma's delicious turkey dressing? Taste it again combined with flavorful herbs and crisp veggies in this family-favorite dressing. You'll love the fact you can make it in your slow cooker. -Sherry Vink, Lacombe, Alberta, Canada

Provided by Taste of Home

Categories     Side Dishes

Time 3h35m

Yield 8 servings.

Number Of Ingredients 14

1/2 cup butter, cubed
2 celery ribs, chopped
1 cup sliced fresh mushrooms
1 medium onion, chopped
1/2 cup minced fresh parsley
2 teaspoons rubbed sage
2 teaspoons dried marjoram
1 teaspoon dried thyme
1 teaspoon poultry seasoning
1/2 teaspoon pepper
1/4 teaspoon salt
6 cups cubed day-old white bread
6 cups cubed day-old whole wheat bread
1 can (14-1/2 ounces) chicken broth

Steps:

  • In a large skillet, melt butter. Add the celery, mushrooms and onion; saute until tender. Stir in the seasonings. Place bread cubes in a large bowl. Stir in vegetable mixture. Add broth; toss to coat., Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until heated through.

Nutrition Facts : Calories 258 calories, Fat 14g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 714mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein.

OLD FASHIONED BOILED SALAD DRESSING



Old Fashioned Boiled Salad Dressing image

This is my grandmother's recipe for the salad dressing she used instead of mayonaise. (I never tasted mayo until I was a teenager). We used it in pasta salads, egg and tuna salads and sandwiches. I still don't eat BLTs without the tang of this dressing. Grandma made hers on the stovetop and had to stir constantly to avoid scorching. I now do mine in the microwave and no longer have to worry about that.

Provided by Northern Star

Categories     Low Protein

Time 10m

Yield 1 Cup

Number Of Ingredients 8

1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 egg
1/4 cup vinegar (either white or cider )
1/2 cup hot water
2 tablespoons prepared yellow mustard (Dijon, Honey Mustard or other flavors will work)
1 tablespoon butter

Steps:

  • In microwave safe bowl mix sugar, cornstarch and salt.
  • Whisk in the egg, vinegar, water and mustard.
  • Microwave on high for 3 minutes then stir.
  • Microwave again on high for 1 minute then stir and repeat in 1 minute increments until dressing comes to a boil and thickens - about 5 - 6 minutes total cook time. (It will continue to thicken as it cools).
  • Add butter.
  • Store in refrigerator.

EASY DELICIOUS OLD FASHIONED COLESLAW DRESSING



Easy Delicious Old Fashioned Coleslaw Dressing image

This buttermilk and creamy salad dressing based recipe can be prepared in 15 minutes.

Provided by David Turner

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Coleslaw Dressing Recipes

Time 15m

Yield 1

Number Of Ingredients 7

¼ cup buttermilk
¼ cup milk
1 tablespoon distilled white vinegar
1 tablespoon dill pickle juice
½ cup creamy salad dressing
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Whisk together the buttermilk, milk, vinegar, pickle juice, salad dressing, salt and pepper. Refrigerate until chilled, pour enough over salad to coat and mix well.

Nutrition Facts : Calories 418 calories, Carbohydrate 22.5 g, Cholesterol 47.3 mg, Fat 33.8 g, Fiber 0.3 g, Protein 4.2 g, SaturatedFat 5.1 g, Sodium 2252.5 mg, Sugar 21.8 g

MOM'S OLD-FASHIONED OYSTER DRESSING



Mom's Old-Fashioned Oyster Dressing image

Oh, so many memories of family gathered around Mom's large dining room table for special occasions and holiday come to mind when I make this delicious recipe! Everyone said Mom made the BEST oyster dressing, but she also remembered those who didn't eat oysters and made just plain dressing for them. Just be sure to check oysters...

Provided by Win Spicer

Categories     Other Side Dishes

Time 45m

Number Of Ingredients 8

1 1/2 c chopped white onion
1 1/2 c chopped celery
1/2 c butter
1 pt fresh oysters, reserve juice and chop oysters
1 tsp poultry seasoning
1 tsp sage
1/2 c chicken broth
8-9 c day old cubed bread crumbs (cubes)

Steps:

  • 1. In large pot, melt butter over medium heat. Saute' onions and celery. Add chicken broth and liquid from oysters. Remove from heat.
  • 2. Add chopped oysters, bread crumbs, and all seasonings. Stir to mix well. If too moist, add more bread pieces. Taste and adjust seasonings.
  • 3. Grease casserole and add dressing, smoothing the top. Another option would be to make large balls of dressing and place in casserole.
  • 4. Bake in preheated 350 degree oven for 30 minutes or until nicely browned.
  • 5. Serve warm and enjoy!

OLD FASHIONED SOUR CREAM SALAD DRESSING



Old Fashioned Sour Cream Salad Dressing image

Make and share this Old Fashioned Sour Cream Salad Dressing recipe from Food.com.

Provided by PalatablePastime

Categories     Salad Dressings

Time 5m

Yield 1 1/4 cups

Number Of Ingredients 6

1 teaspoon salt
1 teaspoon sugar
1/8 teaspoon paprika
1 tablespoon lemon juice
2 tablespoons vinegar
1 cup sour cream

Steps:

  • Stir together salt, sugar, and paprika with lemon juice and vinegar until salt and sugar are dissolved.
  • Whisk in sour cream, blending until smooth.

OLD-FASHIONED BREAD AND CELERY DRESSING



Old-Fashioned Bread and Celery Dressing image

Traditional moist dressing, baked outside of the bird. I make this when I am cooking a turkey breast without the cavity.

Provided by PalatablePastime

Categories     Christmas

Time 1h15m

Yield 9-12 serving(s)

Number Of Ingredients 11

12 ounces dry bread cubes
2 cups diced celery
2 cups chopped onions
2 tablespoons chopped Italian parsley
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon salt
1/2 teaspoon black pepper
8 tablespoons butter, melted
2 1/2 cups turkey broth or 2 1/2 cups chicken broth

Steps:

  • Combine ingredients by tossing lightly and place in an oblong baking pan.
  • Cover with foil and bake 45 minutes.
  • Uncover and bake 15 minutes more.

Nutrition Facts : Calories 234.3, Fat 11.9, SaturatedFat 6.9, Cholesterol 27.1, Sodium 607, Carbohydrate 28, Fiber 2.3, Sugar 4, Protein 4.3

BROWN DERBY OLD FASHIONED FRENCH DRESSING



Brown Derby Old Fashioned French Dressing image

This dressing recipe, and the Brown Derby Original Cobb Salad, was given to Bob Donohue, of San Antonio, by Bob Cobb, owner of the Brown Derby in Hollwood. Prep time is an estimate.

Provided by Miss Annie

Categories     Salad Dressings

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 cup water
1 cup red wine vinegar
1 teaspoon sugar
1/2 lemon, juice of
2 1/2 tablespoons ground black pepper
1 tablespoon Worcestershire sauce
1 tablespoon English mustard
1 head garlic, chopped
1 cup olive oil
3 cups salad oil

Steps:

  • Blend all ingredients, except oils.
  • Add olive oil and salad oil.
  • Mix well.
  • Chill and shake thoroughly before serving on salad.

Nutrition Facts : Calories 1970.7, Fat 216.8, SaturatedFat 29.9, Sodium 56.2, Carbohydrate 10.6, Fiber 1.6, Sugar 1.9, Protein 1.9

JIM'S OLD FASHIONED OYSTER DRESSING



Jim's Old Fashioned Oyster Dressing image

This is a family recipe to stuff your turkey with. My dad used to ask me to make a Thanksgiving dinner in June so he could have the dressing!! If you like oysters this will be your new tradition! Mix everything in a large bowl, and stuff that bird!

Provided by JimChicago52

Categories     Side Dish     Stuffing and Dressing Recipes     Oyster Stuffing and Dressing

Time P1DT30m

Yield 12

Number Of Ingredients 7

2 (1 1/2) pounds loaves of white bread, cut into 1-inch cubes
1 cup butter
1 ½ onion, minced
4 cloves garlic, minced
2 stalks celery, chopped
½ cup chopped fresh parsley
4 pints shucked oysters

Steps:

  • Spread the bread cubes out onto baking sheets or a work surface, and allow to dry for 24 to 48 hours (longer for a drier dressing).
  • Melt the butter in a large skillet over medium heat, and cook and stir the onion, garlic, and celery until the onions become translucent, about 8 minutes. Pour the vegetables and butter into a large bowl. Lightly mix in the bread cubes, and stir in the oysters and their liquid until thoroughly combined.

Nutrition Facts : Calories 656.3 calories, Carbohydrate 72.4 g, Cholesterol 197.3 mg, Fat 26.5 g, Fiber 3.4 g, Protein 30.3 g, SaturatedFat 12.9 g, Sodium 1518.3 mg, Sugar 6.2 g

OLD FASHIONED SOUTHERN CORNBREAD DRESSING



Old Fashioned Southern Cornbread Dressing image

I have been making this dressing for years. I found it in one of those community recipe cookbooks. You can use your favorite regular cornbread recipe with this (but not sweet cornbread).

Provided by heartnurse2006

Categories     < 60 Mins

Time 45m

Yield 1/2 cup, 8 serving(s)

Number Of Ingredients 10

4 cups cornbread, crumbled
1/4 cup celery, finely diced
1 small onion, finely diced
1 1/2 tablespoons poultry seasoning
1 teaspoon parsley flakes
1 teaspoon salt
1/4 cup melted margarine
1 egg, well beaten
2 -3 cups chicken broth or 2 -3 cups turkey broth, to moisten
1 teaspoon canola oil

Steps:

  • Saute the onion and celery in the canola oil until soft, melt margarine in same pan.
  • Mix with remaining ingredients except broth in large bowl.
  • Moisten with broth to your taste (I like mine pretty wet, I usually get closer to the 3 cups).
  • Place in a casserole dish or aluminum pan.
  • Bake at 400°F for 25 to 30 minutes, or until a nice crust develops on the top.
  • **May use to stuff a 10 to 14 pound turkey. If stuffing a turkey, add very little broth. It will absorb additional moisture in the turkey. Pack loosely.

Nutrition Facts : Calories 81.2, Fat 7.3, SaturatedFat 1.4, Cholesterol 26.4, Sodium 559.9, Carbohydrate 1.9, Fiber 0.3, Sugar 0.7, Protein 2.2

VERY OLD FASHIONED GIBLET DRESSING (FOR TURKEY)



Very Old Fashioned Giblet Dressing (for Turkey) image

This is the way my grandmother and my mother made dressing for Thanksgiving and Christmas. There are certainly more "fashionable" ways to make it these days. But nothing reminds me of home and family more than the taste of my traditional dressing with the meal.

Provided by Linda Hoover

Categories     Side Casseroles

Time 3h

Number Of Ingredients 24

CROUTONS
2 loaves of plain white bread (you can make your own but it really wont matter)
1 c butter
1 tsp poultry seasoning
1 tsp salt
1/2 tsp black pepper
1 tsp celery seed
1/4 c dry parsley (or fresh chopped)
1/4 c dry minced onions (or fresh)
1 tsp worcestershire sauce
1 Tbsp fresh minced garlic (this is optional!)
GIBLETS AND JUICE
1 turkey neck and all the giblets from the turkey; heart, stomach, neck and liver
4 c water or no salt chicken/turkey broth
1/4 c dry parsley
1/4 c dry minced onions
1 tsp salt
1 tsp poultry seasoning
1/2 tsp black pepper
VEGETABLES AND FINISHING
3/4 c carrots, chopped (or more to taste)
1 c celery, chopped (or more to taste)
1 c onion, chopped (or more to taste)
optional olive oil or melted butter

Steps:

  • 1. CROUTONS: I make these the day before so that I am not sweating my time in the kitchen.
  • 2. Cut bread slices into bite size pieces. Place in 2 9x13 cake pans ( you will need to toss these several times so its easier to not overcrowd them).
  • 3. Melt butter and all the rest of the Crouton ingredients in a sauce pan. I get it warm then turn off the heat while I finish cutting bread.
  • 4. Pour the melted butter mix over the bread in each pan. Toss throughly so that the butter mix is distributed over the whole pan of bread. If the bread is still dry you can drizzle a little olive oil over it to extend the butter.
  • 5. Bake at 300 for about 1 hour, tossing the croutons every 20 min for even drying and browning. These should come out very toasty and tasty!
  • 6. GIBLETS AND JUICE: I start this as soon as the turkey goes into the oven.
  • 7. Put the CROUTONS into a large lasagna pan (mine is 11x15)
  • 8. Dump everything in a saucepan, make sure that the neck and giblets are covered in liquid. Boil for 20 min. Turn off heat and let set until cool to the touch.
  • 9. Reserve the liquid. Remove neck and giblets. Take all the meat off the neck and put into the CROUTONS.
  • 10. I used to mince all the giblets but now I take the easy way out. Throw the heart, stomach and liver into a food processor and whir till small chunks or pasty (your taste). Dump this into the CROUTONS.
  • 11. Dump chopped vegetables into the CROUTONS. Toss, stir, mix up ... you know what I mean. Add the reserved giblet/neck broth to this until it is moist. If you have used all the broth and the croutons are not moist enough you can either add olive oil chicken/turkey broth or melt a stick of butter and use that.
  • 12. Bake for an hour at 325 (with the turkey) or 30-40 min at 400, you want the vegetables to be tender and the croutons to be semi-dry.

BROWN DERBY OLD FASHIONED FRENCH DRESSING



Brown Derby Old Fashioned French Dressing image

"From the Brown Derby Cookbook..." is where the newspaper said it came from. I haven't tried this yet, but I intend to. Maybe one of the more experienced Chef's here can explain to me why a mixture of oils instead of just one oil is beneficial. I was looking for a Cobb Salad Dressing recipe when I found this one. The paper said Brown Derby used this dressing on their Cobb Salad. I'm interested to try it because I'm always looking for good homemade salad dressings. Keeping my fingers crossed that it's a good one!!!

Provided by GinnyP

Categories     Salad Dressings

Time 5m

Yield 6-7 cups

Number Of Ingredients 11

1 cup water
1 cup red wine vinegar
1 teaspoon sugar
1/2 lemon, juice of
2 1/2 tablespoons salt
1 tablespoon black pepper
1 tablespoon Worcestershire sauce
1 teaspoon English mustard
1 clove garlic, chopped
1 cup olive oil
3 cups salad oil

Steps:

  • Blend together all ingredients except oils.
  • Add olive oil and salad oil and mix well again.
  • Chill.
  • Shake before serving.

COBB'S OLD FASHIONED FRENCH DRESSING



Cobb's Old Fashioned French Dressing image

Provided by Food Network

Categories     condiment

Number Of Ingredients 11

1 cup water
1 cup red wine vinegar
1 teaspoon sugar
Juice of one lemon
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon Worcestershire sauce
1 tablespoon dry English mustard
1 clove garlic, minced
1 cup olive oil
3 cups salad oil

Steps:

  • Blend together all ingredients except the oils. Using a whisk or food processor, combine the oils and add them in a very fine stream, continuing to whisk until the mixture is well combined. Chill and shake thoroughly before serving.

OLD FASHIONED APPLE SALAD WITH COOKED DRESSING



Old Fashioned Apple Salad With Cooked Dressing image

This was my grandmother's recipe, passed down from her mother. The cooked dressing is so fantastic that it is hard to save some for the apple salad once you taste it. It is similar to a lightly sweetened lemon curd. Scrumptious! Grapes or raisins can be added also.

Provided by Mercy

Categories     Apple

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup water
2/3 cup sugar
2 tablespoons lemon juice or 2 tablespoons vinegar
1 tablespoon cornstarch or 1 tablespoon arrowroot
1 tablespoon butter
1 whole egg
1 pinch salt
6 medium apples, chopped
1/2 cup coconut
1/2 cup chopped pecans or 1/2 cup chopped almonds

Steps:

  • Combine all the dressing ingredients in a saucepan (sometimes I add the raisins in also, so they plump up before they go into the salad).
  • Cook over low/medium low heat, while stirring constantly, until thickened and somewhat gloppy.
  • Allow to cool (I put it in a bowl and stick it in the freezer for about 15 minutes, stirring occasionally).
  • Mix together the salad ingredients (don't forget to toss in some extra lemon juice to keep the apples from browning).
  • Pour the dressing over the salad and stir together (the dressing is a little gluey, so you will have to work it into the salad).

BROWN DERBY'S OLD FASHIONED FRENCH DRESSING



BROWN DERBY'S OLD FASHIONED FRENCH DRESSING image

Categories     Sauce     Citrus     No-Cook

Number Of Ingredients 11

1 cup water
1 cup red wine vinegar
1 teaspoon sugar
Juice of 1/2 lemon
2 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon English mustard
1 clove garlic, chopped
1 cup olive oil
3 cups salad (vegetable) oil

Steps:

  • 1. Blend together all ingredients except oils. 2. Then add olive and salad oils and mix well again. 3. Chill. 4. Shake before serving.

OLD-FASHIONED EGG AND BREAD DRESSING



Old-Fashioned Egg and Bread Dressing image

Provided by Pierre Franey

Categories     dinner, casseroles, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 15

5 tablespoons butter
1/2 cup chopped onion
1 cup chopped green or red bell pepper
1/2 cup diced celery
Salt and freshly ground pepper to taste
1 teaspoon chopped fresh sage or 1/2 teaspoon dried
2 sprigs chopped fresh thyme or 1/2 teaspoon dried
1 teaspoon chopped fresh marjoram or 1/2 teaspoon dried
1 teaspoon chopped garlic
Dash of Tabasco or to taste
4 cups bread slices cut into 1/2-inch cubes, toasted
2 hard-boiled eggs, coarsely chopped
1/2 cup fresh or canned chicken broth
1 whole egg, beaten
1/2 cup chopped parsley

Steps:

  • Melt 4 tablespoons of the butter in a skillet. Add the onion, pepper, celery, salt, pepper, sage, thyme, marjoram, garlic and Tabasco. Cook, stirring, over medium heat until wilted, about 5 minutes.
  • Transfer the mixture to a mixing bowl. Add the bread, chopped eggs, broth, beaten egg and parsley. Blend well and check for seasoning.
  • Grease a baking dish with the remaining 1 tablespoon butter and put the dressing in it. Bake, uncovered, 30 minutes in the oven with the turkey. Serve with the turkey.

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 13 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 311 milligrams, Sugar 4 grams, TransFat 0 grams

OLD-FASHIONED SALAD WITH SHANAGARRY CREAM DRESSING



Old-Fashioned Salad with Shanagarry Cream Dressing image

Provided by Food Network

Categories     side-dish

Time 2h55m

Yield 4 servings

Number Of Ingredients 17

2 hard-boiled eggs, preferably free-range, quartered
4 slices home-made beetroot, recipe follows
1 butterhead lettuce
4 tiny scallions or spring onions
2 to 4 tomatoes, quartered
16 slices cucumber
2 to 4 sliced radishes
Chopped parsley
Spring onion
watercress
chopped parsley, for garnish
4 hard-boiled eggs
1/8 cup plus 2 teaspoons dark soft brown sugar
Pinch salt
2 teaspoons dry mustard
1/8 cup plus 2 teaspoons brown malt vinegar
3/4 to 1 cup cream

Steps:

  • Eggs: To hard-boil the eggs for the salad and the dressing bring a small saucepan of water to ae boil, gently slide in the eggs, boil for 10 minutes (12 if they are very fresh), strain off the hot water and cover with cold water. Peel when cold. Beetroot: Leave 2-inch of leaf stalks on top and the whole root on the beet. Hold it under a running tap and wash off the mud with the palms of your hands, so that you don't damage the skin; otherwise the beetroot will bleed during cooking. Cover with cold water and add a little salt and sugar. Cover the pot bring to the boil and simmer on top, or in an oven, for 1 to 2 hours depending on size. Beetroot are usually cooked easily and if they dent when pressed with a finger. If in doubt test with a skewer or the tip of a knife. Dressing: To make the dressing cut 2 eggs in 1/2, sieve the yolks into a bowl, add the sugar, a pinch of salt and the mustard. Blend in the vinegar and cream. Chop the egg whites and add some to the sauce. Keep the rest to scatter over the salad. Cover the dressing until needed. Salad Assembly: Wash and dry the lettuce and scallions. Arrange a few lettuce leaves on each of 4 plates. Scatter a few quartered tomatoes, 2 hard-boiled egg quarters, a few slices of cucumber and 1 radish or 2 slices of beetroot on each plate. Garnish with spring onion and watercress, scatter the remaining egg white (from the dressing) over the salad and some chopped parsley. Put a tiny bowl of Shanagarry Cream Dressing in the center of each plate and serve immediately while the salad is crisp and before the beetroot starts to run. Alternatively, the dressing may be served from 1 large bowl.

OLD-FASHIONED SALAD WITH SHANAGARRY CREAM DRESSING



Old-Fashioned Salad With Shanagarry Cream Dressing image

Make and share this Old-Fashioned Salad With Shanagarry Cream Dressing recipe from Food.com.

Provided by Sackville

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

2 free-range eggs
1 head butterbread lettuce
4 small scallions or 4 spring onions
2 -4 tomatoes, quartered
16 slices cucumbers
4 sliced pickled beets
4 radishes, sliced
chopped parsley, to garnish
watercress, to garnish
2 free-range eggs
1 tablespoon dark brown sugar
1 teaspoon dry mustard
1 tablespoon malt vinegar
2 -4 fluid ounces cream

Steps:

  • Hard boil the eggs for the salad and the dressing and then peel when cold.
  • Meanwhile, wash and dry the lettuce, scallions and watercress.
  • Next make the dressing.
  • Cut two of the eggs in half and press the yolks through a sieve into a bowl.
  • Add the sugar, a pinch of salt and the mustard.
  • Blend in the vinegar and cream.
  • Chop the egg whites finely and add some to the sauce.
  • Keep the rest to scatter over the salad.
  • Cover the dressing until needed.
  • To assemble, first arrange a few lettuce leaves on each of the plates.
  • Scater a few tomatoes and 2 hard boiled egg quarters, a bit of cucumber and a radish on each plate.
  • Just before serving add a slice of beatroot to each.
  • Garnish with scallions and watercress.
  • Scatter the remaining egg white and some chopped parsley over.
  • Put a tiny bowl of the dressing in the centre of each plate and serve immediately.
  • Alternatively, serve the dressing from one large pitcher.

Nutrition Facts : Calories 167.3, Fat 10.2, SaturatedFat 4.5, Cholesterol 228.2, Sodium 108.2, Carbohydrate 11.3, Fiber 2.4, Sugar 6.9, Protein 8.9

OLD FASHIONED CORNBREAD DRESSING



Old Fashioned Cornbread Dressing image

Make and share this Old Fashioned Cornbread Dressing recipe from Food.com.

Provided by KittyKitty

Categories     Breads

Time 1h

Yield 8 serving(s)

Number Of Ingredients 18

2 cups cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
2 cups buttermilk
2 tablespoons bacon drippings, melted
3 stalks celery, chopped
1 medium onion, chopped
1/3 cup butter, melted
12 slices day old bread, crumbled
2 -2 1/2 cups turkey broth or 2 -2 1/2 cups chicken broth
1 cup milk
2 eggs, beaten
1/4 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
1/4 teaspoon pepper

Steps:

  • Combine cornmeal, baking powder, baking soda, and salt in a large bowl; add 2 eggs, buttermilk, and melted bacon drippings, stir well.
  • Place a well greased 10-inch cast iron skillet in a 450°F oven for 4 minutes or until hot. Remove skillet from oven, spoon batter into skillet. Bake at 450F for 35 minutes or until cornbread is lightly browned. Cool; crumble cornbread into a large bowl.
  • Sauté celery and onion in butter until tender. Add sautéed vegetables and remaining ingredients to crumbled cornbread, stirring well. Spoon dressing into a lightly greased 13x9 inch pan. Bake at 350°F for 25-30 minutes.

Nutrition Facts : Calories 396.9, Fat 17.4, SaturatedFat 8.4, Cholesterol 135.8, Sodium 918.2, Carbohydrate 49.3, Fiber 3.6, Sugar 5.8, Protein 11.9

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