Syds Very Own Raisin Dressing Recipes
STUFFING WITH GOLDEN RAISINS AND WALNUTS
Steps:
- Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray. Place the raisins in a small bowl and cover with 1 cup hot water. Set aside.
- Heat the oil in a large skillet over medium heat. Add the onions and celery, season with salt, pepper, and poultry seasoning, and cook until softened, 6 to 7 minutes.
- Drain the raisins, reserving the liquid, and put them into a large bowl with the bread, walnuts, parsley, and sage. Add the cooked onions and celery. Mix everything together, pour over the chicken broth, season with salt and pepper, and mix again. If the mixture seems too dry, add some of the reserved soaking liquid from the raisins. Spoon the stuffing into the prepared baking dish (stuffing can be made ahead to this point, covered, and refrigerated overnight). Bake until the top is golden brown, about 30 minutes.
SYD'S VERY OWN RAISIN DRESSING
When I was growing up my mom used to make a very moist stuffing for the winter holidays, & I really never liked it very much, as it was way, way too moist. So, in time, I came up with my own much dryer dressing, & although one can stuff a bird with it, I don't. The 'stuffing' can be made more moist by adding a little apple juice to it, OR you can actually stuff the darn bird & it'll naturally be more moist! Originally I used a great-tasting cracked wheat bread for the cubes, but I've changed to Oroweat Master's Best Winter Wheat Premium Bread. I usually double the recipe, 'cause I like the left-over dressing! Preparation time does NOT include the time needed to dry the bread cubes.
Provided by Sydney Mike
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
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].
Nutrition Facts : Calories 335.5, Fat 17.6, SaturatedFat 6.8, Cholesterol 25.4, Sodium 221.1, Carbohydrate 42.1, Fiber 4.4, Sugar 19.3, Protein 6.4
DR. FUHRMAN'S WALNUT VINAIGRETTE DRESSING
This is from a recipe on drfuhrman.com. It is the best vinaigrette I have ever tasted, healthy or not. Everyone who has tasted this salad dressing asks for the recipe. You need a high speed blender or food processor to make the dressing so the raisins and nuts blend with the rest of the ingredients. We have this dressing every day for lunch on a salad of romaine lettuce with extra toppings like green or red pepper, avocado, cucumber, grape tomatoes, pumpkin seeds, sunflower seeds, raw nuts, raisins, sesame seeds, ground flax seed, etc. We like the nuts left whole and put on the salad instead of putting them in the dressing but they should be included in the salad one way or the other to help the absorption of the nutrients in the salad. When I make it, I usually quadruple the dressing recipe and store it in glass jars in the refrigerator.
Provided by Anne Sainz
Categories Salad Dressings
Time 5m
Yield 1 c, 4 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients in a high speed blender or food processor.
- Blend until well combined.
SUPER MOIST STUFFING FOR CHEATERS!
This is how I always make my stuffing - I can never beat the flavor of the boxed stuff, but this way no one has to know that's how I did it! I think I might have got this off a box a long time ago but can't remember.
Provided by piranhabriana
Categories Lactose Free
Time 50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Heat broth, pepper, celery and onion in a saucepan over medium-high heat to boiling. Reduce heat to low. Cover saucepan and cook 5 minutes more till veggies are tender.
- Add stuffing and mix lightly.
- Spoon stuffing into a greased casserole dish. Cover and bake at 350 for 30 minutes.
Nutrition Facts : Calories 238.9, Fat 2.4, SaturatedFat 0.6, Cholesterol 0.6, Sodium 1039.9, Carbohydrate 45.2, Fiber 2.2, Sugar 5.7, Protein 8
APPLE RAISIN DRESSING
Sweeten traditional cornbread stuffing with apples and raisins - made deliciously moist with Progresso® broth. This is a perfect side dish recipe for the Thanksgiving table.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 320, Carbohydrate 46 g, Fat 2, Fiber 5 g, Protein 7 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 900 mg
MY OWN COLESLAW DRESSING
When made with Slaw this is a great recipe to use with Pulled Pork Barbeque. I have been making Cole Slaw this way for years. The slaw is simple to prepare using your food processor to shred the cabbage and carrot. I hope you enjoy it!
Provided by Bev I Am
Categories Salad Dressings
Time 2m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Combine mayonnaise, lemon juice, celery seed, sugar and salt and pepper.
- For cole slaw, toss dressing with shredded cabbage and carrot.
- Chill.
Nutrition Facts : Calories 177.5, Fat 0.9, SaturatedFat 0.2, Sodium 108.6, Carbohydrate 42.9, Fiber 10.9, Sugar 28.1, Protein 5.5
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