Pocket Dressing Recipes

POCKET DRESSING

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.

SWEET CHERRY SALAD DRESSING

Steps:

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

HIDDEN TREASURES RANCH POCKETS

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.