Best Patricia Ds Real Mayfair Dressing Recipes

Classic Stuffing image

Provided by Food Network Kitchen

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 12

1 stick unsalted butter, plus more for the baking dish
1 onion, finely chopped
5 stalks celery, finely chopped
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground pepper
3 cups low-sodium chicken or turkey broth
2 large eggs
1/2 cup chopped fresh parsley
16 cups 1/2 -inch stale country white bread cubes (about 1 3/4 pounds)
2 tablespoons fat from the turkey drippings (or butter)
1/2 teaspoon paprika

Steps:

Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, sage and thyme; season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat.
Whisk the eggs and parsley in a large bowl. Add the bread and the vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the paprika.
Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, 25 to 30 more minutes.

Mayfair Dressing, Mom image

Provided by Megan Stewart

Categories Dressings

Number Of Ingredients 11

Steps:

1. Put all but egg and oil in a blender. Whirl. Put in eggs, blend again. Add oil 1/4 cup at a time and blend after each addition.

Mayfair Salad Dressing image

Provided by Cheryl Thebeau-Blev

Yield 1 batch

Number Of Ingredients 11

1/3 stalk celery, chopped
1/4 medium onion, chopped
1 clove garlic, chopped
4 whole anchovies
1 1/2 teaspoons lemon juice
1/2 teaspoon pepper, fresh ground
1/2 teaspoon Accent seasoning
1/2 teaspoon sugar
2/3 teaspoon Dijon mustard
1 whole egg
2/3 cup vegetable oil

Steps:

A St. Louis tradition. Use a food processor to make dressing.
Blanche onion and celery very briefly (5-10 seconds) in boiling water and drain.
Combine everything except eggs and oil in processor and blend for 2 or 3 seconds.
Add egg and blend again.
Then, with processor on, slowly dribble in oil to make creamy mayonnaise type dressing.
run processor until dressing is very smooth.
Correct salt and pepper seasoning.
This will keep for a week or so if covered tightly and refrigerated.
If Parmesan cheese is used in salad, do not add until the salad is tossed with dressing.

Nutrition Facts : Calories 1414.4, Fat 151.4, SaturatedFat 20.6, Cholesterol 177.3, Sodium 699.8, Carbohydrate 7.8, Fiber 1.2, Sugar 3.9, Protein 11