Apple Onion Sage And Sour Cream Dressing Recipes

SOUR CREAM SALAD DRESSING

Steps:

• In a bowl, combine the sour cream, milk, brown sugar, vinegar, mustard and salt. Serve Immediately; refrigerate leftovers.

APPLE, ONION, SAGE AND SOUR CREAM DRESSING

Steps:

• Boil the heart and gizzard in lightly salted water for 30 minutes or until tender. Drain, chop fine and reserve.
• Saute the onions in the butter until slightly softened. Add the apple to the onion and saute briefly, adding sugar to taste.
• Put the apple-onion mixture and the reserved giblets into a large bowl, add the bread, sage, sour cream and salt and pepper and toss to mix thoroughly. Check the seasoning, spoon the dressing into an oven-proof dish and bake at 325-350 degrees for 1 to 1 1/2 hours, basting occasionally with juices from the turkey pan.

SAGE, SAUSAGE AND APPLE DRESSING

Steps:

• Preheat the oven to 325 degrees F.
• Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
• Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break it up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and 1/2 teaspoon salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.
• Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.

APPLE AND ONION STUFFIN'

Steps:

• Preheat the oven to 400 degrees F.
• Preheat a large skillet over medium-high heat. Melt 1 stick butter in the skillet. When the butter melts, add the celery, apples and onions. Season with salt, pepper and poultry seasoning. Cook until the vegetables and apples begin to soften, 5 to 6 minutes.
• Add the stuffing cubes to the pan and combine. Moisten the stuffing with the chicken stock until all of the bread is soft, but not wet. Let the stuffing cool either in the pan or in a bowl.
• For a stuffin' casserole: Brush a casserole dish with 1/4 stick butter. Add the stuffing mixture to the dish and dot the top with the remaining 1/4 stick butter. Bake until set and crisp on top, 15 to 20 minutes. Serve hot or at room temperature.
• For individual stuffin' muffins: Brush a 12-muffin tin with the remaining 1/2 stick of butter. Add the beaten egg to the cooled stuffing mixture. Using an ice cream scoop, fill and mound up the stuffing in the muffin tin. Bake until set and crisp on top, 10 to 15 minutes. Remove the stuffin' muffins to a platter and serve hot or at room temperature.

APPLE SAGE STUFFING

Steps:

• In a large pan, melt butter on med-high heat.
• Saute onion, celery, garlic and apple.
• Add sage, pinch of nutmeg and the bread cubes.
• Reduce heat to medium.
• Add stock and fresh herbs.
• Season and taste.
• Remove from heat; place in an oven-proof roasting pan.
• Bake in a 350 degree oven for 30 minutes.

APPLE COLESLAW WITH SOUR CREAM DRESSING

Steps:

• mix dressing.
• put salad in bowl.
• toss
• add dressing.
• mix.
• sprinkle on paprika.

SOUR CREAM DRESSING

Steps:

• Whisk together the oil, vinegar, sour cream, salt, mustard, sugar, parsley, garlic and pepper. Refrigerate at least 6 hours before serving.

SOUR CREAM DRESSING

Steps:

• In a small bowl, whisk together the mayonnaise, sour cream, and vinegar; season with salt and pepper. Refrigerate, covered, until ready to use, up to 4 days.

SOURDOUGH, APPLE AND ALMOND DRESSING

Steps:

• Preheat oven to 350°F. Cook bread cubes in large roasting pan until crisp, about 20 minutes. Transfer to very large bowl.
• Butter 3-quart baking dish. Melt butter in large skillet over medium heat. Add bacon; sauté until golden, about 8 minutes. Add onions and celery; sauté until crisp-tender, about 5 minutes. Add apples; sauté 2 minutes. Add mixture to bread. Add nuts and herbs. Season with salt and pepper. (Can be made 1 day ahead; chill.)
• Preheat oven to 425°F. Mix eggs into dressing. Add enough stock to moisten. Spoon into baking dish. Cover; bake 20 minutes. Uncover; bake until top is crisp, about 20 minutes longer.

APPLE-RAISIN COLE SLAW WITH SOUR CREAM DRESSING

Steps:

• Combine the mayonnaise, sour cream, brown sugar, and vinegar. Whip with a fork and set aside while you prepare the salad.
• Shred or finely slice the cabbage.
• I used 1 sweet-tart Jonagold and 1 sour Granny Smith apple, but you can use any variety you like. Core and chop (I did not peel them).
• Peel and coarsely grate the carrots.
• I used half golden and half black raisins. I think dried cranberries would be even better. You can use more than 1 cup if you like.
• Toss cabbage and fruits in a large bowl. Dress and toss again to coat everything in mayonnaise-sour cream mixture. Allow to marinate in the refrigerator for a few hours.
• Garnish with nuts just before serving. (The nuts will get soggy if you add them at the same time as everything else.)