Best Syds Very Own Raisin Dressing Recipes

PORK CHOPS WITH PAN FRIED STUFFING

Steps:

• Bring brine ingredients to a boil in a small saucepan. Turn off heat and cool. Add up to 10 ice cubes if you are in a hurry.
• Place pork chops in cooled brine to marinate from eight hours to overnight in the fridge.
• Remove pork chops from brine and discard brining liquid. Pat pork chops dry.
• Cut the bread into 1/2-inch cubes. In a cup, mix egg, cream and final chicken broth together.
• Gather remaining ingredients as the dish goes together quickly once started. You will need two good-sized frying pans, one for the pork chops and one for the dressing.
• Preheat pan on med-hi heat, add olive oil and butter and fry pork chops 3-4 minutes per side. Remove from heat and place a tightly-fitted lid on pork chops. Don't worry, they aren't supposed to be done yet.
• Now, in the second pan, sauté the onion and raisins in butter over medium-hi heat for a few minutes. Add cilantro and cubed bread and sauté for a couple more minutes.
• Remove from heat and stir in egg mixture a little at a time, so that you don't end up with scrambled eggs. When soaked in, return to heat and cook for a few more minutes.
• At this point, the pork chops will have finished cooking. Serve the pork chops with the stuffing on the side.
• Note: Please use the second pan so that the dressing will compliment the pork chops rather than tasting just like them. It's worth washing the second pan!

SYD'S VERY OWN RAISIN DRESSING

Steps:

• Preheat oven to 325 degrees F & either butter a 2 1/2 quart casserole, or lightly butter one side of a piece of heavy duty aluminum foil large enough to fold in & seal the prepared dressing.
• Cut frozen bread slices into small cubes, to make at least 4 cups of cubes.
• Put bread cubes in large bowl & set aside.
• In large frying pan, using 1 tablespoon of butter, saute onion until transparent.
• Add rest of butter & let it melt. Remove from heat.
• Add raisins, celery, thyme, marjoram, parsley, almonds & chopped apples to frying pan & blend with onion mixture.
• Add mixture from frying pan to bread cubes, & mix well.
• Either place prepared dressing in casserole & cover, OR place onto sheet of foil & seal.
• Bake 40-50 minutes [or 30 minutes at 350 degrees F, if baking along with another dish that needs that temperature setting].

APPLE RAISIN DRESSING

Steps:

• Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch skillet, melt butter over medium-high heat. Cook onion and celery in butter 10 minutes, stirring occasionally, until tender. Add apples; cook 3 minutes or until tender. Stir in sage, salt and pepper.
• In large bowl, mix stuffing, raisins, pecans and onion mixture. Add broth and eggs; mix well. Spoon into baking dish.
• Bake uncovered 50 to 60 minutes or until well browned.

BAKED APPLE-RAISIN STUFFING

Steps:

• In a small skillet, saute onion and celery in butter until tender. Add the apple, raisins, bouillon, salt, sage, poultry seasoning and pepper. Cook and stir 1-2 minutes longer. Stir in broth. Pour over bread crumbs; toss to coat., Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 25 minutes. Uncover; bake 20-25 minutes longer or until golden brown.

CRAB GUMBO DRESSING

Steps:

• Melt the butter in a large skillet over medium-high heat.
• Add the sausage and sauté/stir for 5 minutes or until lightly browned.
• Transfer sausage to a paper-towel lined plate and keep drippings in skillet.
• Add the onion, scallion, celery, red pepper, and garlic to the skillet.
• Sauté/stir over medium heat for 10 minutes or until the onion is softened.
• Add in the Worcestershire sauce and Cajun seasoning; stir to combine.
• Transfer the cooked vegetables to a large mixing bowl.
• Add in the cornbread, cooked andouille, crabmeat, and parsley; stir to combine.
• Gradually stir in eggs and approximately 1 cup of broth until the stuffing is evenly moist but not soggy.
• Season with salt and pepper to taste.
• Transfer stuffing mixture to a lightly buttered casserole dish; drizzle with 1/2 cup broth, cover with foil and bake in a 350°F oven for about 30 minutes (for a crustier top, uncover after 15 minutes and continue baking).

CINNAMON RAISIN BREAD STUFFING WITH SAUSAGE

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a 3-quart baking dish.
• Arrange the bread cubes on a rimmed baking pan in a single layer. Bake until light golden, about 15 minutes. Transfer to a large bowl.
• Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps, until brown, about 6 minutes. Transfer the sausage to the bowl with the bread using a slotted spoon. Reduce the heat to medium, add the remaining 3 tablespoons butter with the celery, fennel, onion, 3/4 teaspoon salt and pepper to taste and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and cook until fragrant, about 2 more minutes. Transfer to the bowl.
• Add the broth, sage and thyme to the bowl and toss to coat thoroughly. If the mixture is very hot, cool until it is just warm, then add the eggs and toss to coat.
• Increase the oven temperature to 400 degrees F. Transfer the stuffing to the prepared baking dish and bake, uncovered, until hot throughout and lightly browned on top, about 35 minutes.