Best 2 Bountiful Harvest Dressing Recipes
When the time of year arrives when you find yourself with an abundance of homegrown vegetables, you have a wonderful opportunity to create a homemade bountiful harvest dressing that will enliven any salad. The flavors of fresh vegetables are far superior to those found in store-bought varieties. Bountiful harvest dressing is best utilized as a fresh dressing, but can be stored in the refrigerator for later use. It also makes a great gift, especially during the height of the gardening season. The following tips and recipes will help you make a delicious and nutritious bountiful harvest dressing using the bounty of your garden.
Check out the recipes below so you can choose the best recipe for yourself!
MICHAEL MECH
My favorite meal of the year is Thanksgiving, full of traditions, remembrances, and great flavors. Some speak about the turkey or the after-the-meal pie, but to me, it's all about the dressing. As a small child, I had a big part in this Thanksgiving Treasure. My job was to pull the bakery bread apart, ever so gently, while watching the Macy's Day parade on the old black and white Zenith. My favorite giant balloon was Bullwinkle--always the last special parade feature before the big man himself, Santa. It was worth waiting through the multiple marching bands and the everlasting Santa approved ads, including my favorite, the Norelco electric razor commercials . . . the perfect "dad" gift. I thought the bread pulling would go on forever, as we pulled apart slice after slice, loaf after loaf, with my older sister, yodeling all the while, "Did you wash your paws?" Thinking back, the celery and onions were the first vegetables I was allowed to cut. I remember it well, that old time-worn cutting board and using a damp kitchen towel under the board so it wouldn't dance the Watusi. Then I would sauté the pork breakfast sausage, with its amazing aroma, and break it into tiny morsels using the back of a vintage wooden spoon. Finally, I'd mix everything together with the dressing coming up to my elbows. I keep the dressing ritual alive each year and incorporate it into what has become my own Thanksgiving holiday tradition. Every year I deliver a complete Thanksgiving dinner--turkey, dressing, cranberry sauce, pie and more to my local police department. I've been doing it for a long time and, while it's nice for the police, it gives a lot back to me. When I walk through the door I see the look of flavorful anticipation on each face and, while my heart just grins, my face always smiles. It means so much to me. In fact, this Thanksgiving tradition may have saved me from a few parking tickets, but don't tell a soul!
Provided by By Michael Mech | November 20, 2015 7:03 pm (function(d, s, id) { var js, fjs = d.getElementsByTagNa
Time 1h
Yield 20
Number Of Ingredients 16
Steps:
- 1 Using a large skillet, sauté the pork breakfast sausage until well done, and break it into tiny morsels, by using the back of a wooden spoon. 2 When done, remove sausage from pan and reserve. 3 Remove all but 3 tablespoons of drippings from the pan then add olive oil to the same pan. 4 Add the onions and celery and sauté over medium heat until translucent, add the apples, and continue to cook for a few minutes. 5 Add the sage, poultry seasoning and salt and pepper. 6 Add the chicken stock and simmer until the mixture is well heated through. 7 In a bowl, whisk the eggs with the milk with the parsley. 8 In a large bowl, place the bread cubes and top with the cooked vegetables and stock mixture, mix well, then add the egg, milk and parsley mixture. 9 Toss in the crumbled cooked pork sausage. 10 Add the mixture into a buttered 4-quart casserole, or large roasting pan, dot with remaining butter. 11 Cover and bake at 350 degrees for 45 minutes, then remove the cover and bake for an additional 15 minutes until slightly brown and crispy. 12 Internal temperature should reach 165 degrees before serving.
HARVEST DRESSING
found this in a gooseberry patch christmas book... have made it multiple times. I actually pack it around the tenderloin in the last 30 minutes of baking time.
Provided by podapo
Categories < 60 Mins
Time 1h
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Saute apples and raisins in butter, add nuts, brown sugar and bread cubes.
- Add enough juice to moisten to desired texture.
- Bake in 2-quart casserole for 20-30 minutes at 400 degrees.
Nutrition Facts : Calories 125.6, Fat 7.3, SaturatedFat 2.6, Cholesterol 9.2, Sodium 27.9, Carbohydrate 15.7, Fiber 1.3, Sugar 12.6, Protein 1.2
Tips:
- Use a variety of fresh herbs and spices to create a flavorful dressing. Some good options include basil, thyme, oregano, rosemary, and garlic.
- For a creamy dressing, use mayonnaise, yogurt, or sour cream as the base.
- If you want a vinaigrette dressing, use olive oil, vinegar, and Dijon mustard as the base.
- Add some sweetness to your dressing with honey, maple syrup, or agave nectar.
- For a savory dressing, add some soy sauce, fish sauce, or Worcestershire sauce.
- Experiment with different flavors and ingredients to create your own unique dressing.
Conclusion:
With so many delicious variations to choose from, there's sure to be a bountiful harvest dressing that will tantalize your taste buds. So next time you're looking for a way to add some extra flavor to your salad, give one of these recipes a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love