Best Plantation Dressing Recipes

Award Winning Plantation Dressing image

Provided by Lynnda Cloutier

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

Plantation Dressing image

Provided by chefboy

Time 5m

Yield 1 1/2 pint

Number Of Ingredients 5

1 pint mayonnaise
1 (8 ounce) bottle French dressing
2 teaspoons garlic powder
2 teaspoons anchovy paste
1 1/2 ounces parmesan cheese

Steps:

SOUTHERN PLANTATION DRESSING FROM GMA/EMERIL CONTEST WINNER image

Number Of Ingredients 7

1 pan cornbread, stale and crumbled
20 slices white bread, stale, toasted and pulled apart into tiny pieces
Approximately 1 quart homemade chicken broth (canned will work in a pinch)
2 cups white or yellow onions, very finely chopped
2 cups of celery, very finely chopped
3 bunches green onions, bulbs and greens, very finely chopped
1 stick unsalted butter salt and pepper to taste (a lot of it)

Steps:

Directions: Mix white bread and cornbread together into a bowl and set aside. Melt butter and add all onions and celery. Sauté until they have released all their liquids and are translucent. Mix onion-celery mixture into bread mixture. Add at least 1 tablespoon salt and 1 teaspoon pepper. Slowly start adding in chicken broth. Gradually add broth, continually blending until the mixture has absorbed all the liquid it can without extra liquid in the bowl. You'll know when mixture is saturated when you press a spoon against botton of bowl and the broth barely seeps out. Keep adding salt and pepper until adequetely seasoned. Optional: Depending on who you're serving, mix in 1 pint drained, shucked oysters. Put in large baking dish and bake at 350° for 30 minutes covered with foil. Finish uncovered for another 20 minutes or until browned and the center is firm.