Best 3 Pocket Dressing Recipes

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POCKET DRESSING



Pocket Dressing image

In a lot of states, people don't just eat food on Thanksgiving; they hunt for it. Lora Smith, a writer and farmer with roots in Kentucky, sends along a recipe handed down from her great-grandmother, for her family's "pocket" dressing: a baked patty of dressing that slides easily into the pockets and knapsacks of rabbit and quail hunters. The Smiths also have the patties at the table, where they are passed around on a platter. Texture is key. The outside must be browned and crisp. Inside, softness comes from cornbread and biscuits, and chewiness from foraged mushrooms. A family member (traditionally, the oldest matriarch) leaves a thumbprint indentation on each patty before baking, so that a little gravy can settle and soak in. The hunt continued through Thanksgiving weekend. "They'd again take the leftover dressing wrapped in wax paper with them, and sometimes turkey sandwiches or turkey with fresh biscuits pulled out of the oven that morning," Ms. Smith said. "My father always carried a small backpack where he kept extra leftovers and cold bottles of Coke. His other job was to carry the rabbits and quail they shot in the backpack." When the weather was especially chilly, the patties solved another problem. According to Ms. Smith, "they also served as nice hand warmers."

Provided by Jeff Gordinier

Categories     stuffing and dressing, side dish

Time 1h25m

Yield 24 patties

Number Of Ingredients 12

Olive oil, for the muffin tins
1 pound buttermilk biscuits (about 12 2 1/2-inch biscuits) or 1/2 loaf stale white bread
1 batch cornbread from 8-inch-square pan, preferably not sweet (see note)
12 tablespoons (1 1/2 sticks) butter
1 large onion, chopped, (1 1/2 cups)
5 stalks celery, chopped (2 cups)
5 sage leaves, roughly chopped
10 ounces roasted chestnuts (store-bought is fine), chopped
Salt and pepper
1 pound shiitake or cremini mushrooms (or a combination), chopped
3 eggs, beaten
2 to 3 cups turkey broth

Steps:

  • Heat oven to 350 degrees. Lightly oil 2 12-cup muffin tins. Finely crumble biscuits and cornbread into a large bowl with your hands; set aside.
  • Melt 8 tablespoons (1 stick) butter in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until starting to soften, about 5 minutes. Add celery and cook 4 more minutes. Stir in sage and chestnuts and season with salt and pepper to taste; transfer to the bowl with biscuit and cornbread crumbs.
  • Melt remaining 4 tablespoons butter in skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until they have released most of their liquid and are beginning to brown, about 8 minutes; remove to the bowl with onion mixture and crumbs.
  • Add eggs and 2 cups turkey broth to bowl and stir until everything is well-combined and moist. The mixture should hold together when squeezed in your hand. Add up to 1/2 cup more broth if mixture is too dry.
  • Form mixture into 3-inch balls with your hands. Flatten balls slightly between your palms, then set them in prepared muffin tins. Use your thumb or fingers to form a dimple in the top of each. Fill dimples with turkey broth. Transfer to oven and bake until the tops are browned and starting to crisp, about 40 minutes. Serve alongside turkey, drizzled with gravy if you like, or wrap the patties individually if serving as a portable snack.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 10 grams, Carbohydrate 34 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 377 milligrams, Sugar 4 grams, TransFat 0 grams

SWEET CHERRY SALAD DRESSING



Sweet Cherry Salad Dressing image

Modified from http://nativeofferings.com/wp/sweet-cherry-salad-dressing/ Serving size is approximately one tablespoon.

Provided by Paris D

Categories     Salad Dressings

Time 20m

Yield 48 serving(s)

Number Of Ingredients 7

1 cup sweet cherries, pitted, with juice saved
1/2 cup olive oil
2 tablespoons walnut oil (or 2 more T extra-virgin olive oil, but the walnut oil adds a ton to the flavor, so I would use that)
1/4 cup balsamic vinegar (white balsamic, red wine or raspberry vinegar)
2 tablespoons lemon juice
2 tablespoons almonds or 2 tablespoons walnuts, chopped
pepper, to taste

Steps:

  • Blend everything in a food processor or blender until smooth.

Nutrition Facts : Calories 30.3, Fat 3, SaturatedFat 0.4, Sodium 1.5, Carbohydrate 0.9, Fiber 0.1, Sugar 0.6, Protein 0.1

HIDDEN TREASURES RANCH POCKETS



Hidden Treasures Ranch Pockets image

This delicious and easy recipe is a great way to get your family to eat more veggies. The filling contains zucchini, carrots, cabbage, red pepper, onions, and garlic, yet still tastes so yummy that even the pickiest eaters gobble them up!

Provided by larkspur

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 2h25m

Yield 16

Number Of Ingredients 17

1 ½ teaspoons rapid rise yeast
½ cup warm water (110 degrees F to 115 degrees F)
3 tablespoons white sugar
½ teaspoon salt
1 egg
½ cup whole wheat flour
1 ½ cups bread flour, or as needed
1 pound ground pork
1 (1 ounce) package ranch dressing mix (such as Hidden Valley Ranch®)
1 cup finely chopped cabbage
1 small zucchini, grated
1 small onion, chopped
½ cup red bell pepper, finely chopped
1 carrot, grated
1 teaspoon minced garlic, or to taste
salt and pepper to taste
1 tablespoon butter, melted

Steps:

  • Sprinkle the yeast over warm water in a large bowl bowl. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Beat in the sugar, egg, 1/2 teaspoon salt, and whole wheat flour with an electric mixer on low for 3 minutes. Stir in the bread flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 30 minutes.
  • While the dough is rising, heat a large skillet over medium heat and cook and stir until the pork is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the ranch dressing mix until meat is well-coated. Add the cabbage, zucchini, onion, red bell pepper, carrot, and garlic. Cook and stir until the vegetables are tender and most of the liquid has evaporated, about 10 minutes. Season with salt and pepper. Set aside.
  • Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into four equal pieces-don't tear it. Roll each portion out to an 8-inch square, then cut each large square into four smaller squares. Place about 3 tablespoonfuls of the pork filling into the center of each square. Bring the corners over the filling and pinch to seal. Secure with a toothpick, if needed. Spray a baking sheet with cooking spray. Place the pouches on the prepared baking sheet about 3-inches apart. Cover the pouches with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until golden brown, about 15 minutes. Remove from pan and discard toothpicks. Brush each pocket with melted butter. Serve hot.

Nutrition Facts : Calories 103.8 calories, Carbohydrate 7.8 g, Cholesterol 31.9 mg, Fat 5.2 g, Fiber 1 g, Protein 6.4 g, SaturatedFat 2.1 g, Sodium 224.3 mg, Sugar 3.2 g

Tips:

  • Choose the right dressing for your dish. Consider the flavors and textures of the other ingredients in your dish when selecting a dressing. A light vinaigrette is a good choice for delicate dishes, while a creamy dressing can add richness to heartier dishes.
  • Make your own dressing whenever possible. Homemade dressings are often fresher and more flavorful than store-bought dressings. Plus, you can control the ingredients and adjust the flavor to your liking.
  • Use fresh herbs and spices. Fresh herbs and spices can add a lot of flavor to your dressing. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount.
  • Don't be afraid to experiment. There are endless possibilities when it comes to making dressing. Try different combinations of ingredients and flavors until you find one that you love.

Conclusion:

Making your own dressing is a great way to add flavor and personality to your dishes. With a little creativity, you can create dressings that are perfect for any occasion. So next time you're looking for a way to dress up your dish, reach for a homemade dressing instead of a store-bought one. You'll be glad you did.

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