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ingredients. Units: US. 1 cup mayonnaise (it MUST be Best Foods, according to Mom) 1⁄4 cup red wine vinegar. 1 tablespoon red wine vinegar. Mix all ingredients together and chill for at least 4 hours. Advertisement.
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Melt butter in a large skillet over medium heat. Add onion and celery and sauté until soft, 5 to 7 minutes. Add sautéed onion and celery to the crumbled cornbread. Stir in chicken stock, eggs, sage, salt, and pepper until well combined. Pour dressing into the prepared baking dish.
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How to Make the Best Dressing Recipe. Preheat oven to 350℉. Generously grease a 9 x 13 baking pan. Crumble cornbread, biscuits and toast slices into a large mixing bowl and set aside. Melt butter in a large skillet over medium-high heat. Add chopped celery and onion and sauté for a few minutes just to soften.
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Below, find a brief overview of the recipe before you get to mixing. Whisk/Blend the Dressing: Whisk together the lemon juice, dijon mustard, Worcestershire sauce, pressed garlic, parmesan cheese, and black pepper. Add the mayonnaise and whisk until well-combined. Refrigerate until you're ready to serve.
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Combine the romaine, tomatoes, cucumber and onions in a large bowl. Whisk the olive oil, vinegar, sour cream, oregano and garlic in a small bowl to make the vinaigrette. Pour the vinaigrette over.
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Mom's French Salad Dressing. 1 review. Contest Winner. Test Kitchen Approved. Total Time. Prep/Total Time: 10 min. Makes. 4 cups. Updated: Nov. 26, 2019. My mom was born in 1920, and this was always the salad dressing we had, as there weren't many bottled varieties at the time. I still make this blast-from-the-past recipe.
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Now, it's time to bake Mom's Thanksgiving Dressing! The smell is amazing and it only takes about 50 minutes. EXPERT TIP: The perfect dressing is moist (but not juicy) on the inside and crunchy on the top. 50 minutes should be perfect, but keep an eye on the dressing as it bakes. If the top is beginning to look too dark, cover with foil for.
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Prepare the Caesar dressing. Use your favorite store bought dressing or make it at home for the freshest taste. Rinse and pat dry the lettuce with a paper towel. Cut the lettuce into bite-size pieces, then place it in a large bowl. Add a spoonful of Caesar dressing, croutons, and sprinkles of Parmesan cheese.
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Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes. Combine cornbread and stale bread cubes in a large bowl. Set aside. Melt butter in a large skillet over medium heat. Add onions and celery and cook until transparent, 5 to 10 minutes. Pour onion mixture over the cornbread mixture.
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1. Preheat oven to 350°F. Butter a 9- by 13-inch pan and set aside. 2. Set a large sauté pan over medium heat and add butter to melt. Add the onion and celery and cook, stirring often, for 3-4.
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3. Add the celery and onions: Combine the bread with the sautéd onions and celery, poultry seasoning, pepper, and salt to evenly distribute the vegetables and spices. 4. Add the broth and cream: Add half of the broth to the bread mixture and combine well before adding the remaining broth.
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Place in a large pot or on a cookie sheet. Sprinkle with sage and toss bread. You want each piece of bread to get a little sprinkling of sage. Repeat this as necessary. I'd guess I use at least 2 tsp, maybe even a tablespoon. Place diced celery in a pan with just enough water to cover and steam until tender.
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Ingredients. ⅓ cup (72 ml) olive oil. 3½ tablespoons (3.5 tablespoons) vinegar, suggestions: salad, red wine, or balsamic. 2 tablespoons grated Romano cheese. 1 teaspoon granulated sugar. 1 teaspoon freshly ground black pepper. ¾ teaspoon (0.75 teaspoon) salt.
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In a very large bowl, crumble cornbread and wheat bread. Add chopped onion, chopped celery, eggs, chicken broth, water, cream of chicken soup, cream of mushroom soup, salt, black pepper, and sage. Spread the cornbread mixture into a large deep baking dish or roasting pan. Top with your turkey and bake until the turkey reaches an internal.
