Harvest Dressing Recipes

MICHAEL MECH

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.

COUNTRY HARVEST STUFFING

Steps:

• 1. Preheat oven to 350°F. Place the bread cubes in a large bowl and toss with 2 tablespoons olive oil, thyme, salt, and pepper to taste. Spread the bread cubes on two baking sheets and bake for 15 to 20 minutes or until lightly toasted, shaking pans occasionally. Return to the bowl.
• 2. Brown the sausage in a heavy pan over medium heat. Using a slotted spoon, remove the sausage to the bowl, discarding any fat. Place the remaining 2 tablespoons olive oil in the pan and sauté the onions, celery, garlic, and sage over medium-low heat for 15 to 20 minutes or until wilted, stirring often. Combine with the bread cubes, cranberries, pecans, and prunes.
• 3. Drizzle the broth over the mixture to moisten as desired, then toss well. Season with salt and pepper. Bake, covered with aluminum foil, in an oven-to-table dish at 350°F for 30 to 45 minutes. Serve from the dish.

HARVEST SLAW

Steps:

• In a medium ungreased skillet, over medium heat, toast the pecans by stirring frequently until golden brown. Set aside to cool.
• In a large bowl, combine coleslaw mix, carrots, grapes, pecans, and feta cheese.
• In a small bowl, stir together the mayonnaise, and Ranch dressing. Pour in sugar, and mix until dissolved. Toss coleslaw mixture with dressing until evenly coated. Serve immediately, or cover and chill in refrigerator.

HARVEST SALAD WITH LIME-CURRY DRESSING

Steps:

• In a small bowl, whisk the first six ingredients until blended. Refrigerate, covered, at least 1 hour to allow flavors to blend., In a large bowl, combine remaining ingredients. Pour dressing over salad and toss to coat; serve immediately.

HARVEST SALAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
• In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.
• In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.

HARVEST DRESSING

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.

BROWN RICE HARVEST DRESSING / STUFFING

Steps:

• Preheat the oven to 350°F.
• Melt the butter in a medium pan and cook the onion and apple over medium heat until the onion is translucent and soft.
• Mix the rice, raisins, pecans, and seasonings together in a large bowl.
• Pour the butter, onion, and apple over the rice mixture and fold together.
• Beat the egg and apple cider (or chicken broth) and pour over the dressing mixture. Fold until well combined, adding additional apple cider or chicken broth if the mixture is too dry.
• Put dressing into a greased 2 1/2 quart casserole dish and bake for 1 hour.

HEALTHY HARVEST STUFFING

Steps:

• Preheat oven to 400 degrees with oven rack in middle position. Place bread on a rimmed baking sheet and bake, tossing occasionally, until crisp, about 10 minutes. Transfer to a large bowl along with walnuts and dried cranberries; set aside.
• In a large nonstick skillet, heat oil over medium. Add onion, celery, and shiitakes and cook, stirring occasionally, until vegetables have softened, about 5 minutes. Add apple and continue to cook until almost tender, about 5 minutes. Add parsley, sage, and thyme and cook, stirring, until fragrant, about 30 seconds. Remove from heat; season with salt and pepper.
• Add onion mixture to bowl with bread mixture; stir to combine. Add enough of the broth to thoroughly moisten the bread mixture without soaking it (there shouldn't be any excess broth in the bottom of the bowl). Spoon stuffing into a 2-quart casserole dish, cover with foil, and bake 20 minutes. Uncover, mist the top of the stuffing with olive-oil spray, if desired, and bake until golden brown, about 15 minutes more
• To cook in turkey: Moisten the bread mixture with only 1 1/2 cups of the chicken broth and spoon half of the mixture into the turkey; cook turkey as preferred. For the rest of the bread mixture, add more of the broth to moisten, being careful not to soak (see above). Transfer the remaining stuffing to a 1-quart baking dish or 8-by-8-inch baking pan. Cover with foil and proceed as above.

HARVEST STUFFING

Steps:

• Brown the sausage in a pan, breaking up clumps; remove to a large bowl. Add the oil to the pan; stir in the onions, celery, garlic, thyme, and sage and cook over medium-low heat for 15 minutes. Add to the sausage along with the bread, apples and dried fruits. Toss well. Drizzle the broth over the mixture to moisten as desired and season with salt and pepper. Cool before stuffing the turkey.