Southern Plantation Dressing From Gmaemeril Contest Winner Recipes

SOUTHERN DRESSING

Southern Dressing image

Provided by Ree Drummond : Food Network

Time 6h

Yield 18 servings

Number Of Ingredients 27

Ingredients

2 batches Herbed Cornbread, recipe follows
1 loaf French bread
6 slices bacon, chopped
1 stick butter
5 stalks celery, diced
2 red bell peppers, diced
1 large onion, diced
2 jalapenos, seeded and finely diced
2 cloves garlic, finely minced
6 cups low-sodium chicken broth, plus more if needed
1/2 bunch fresh parsley, finely chopped
1 tablespoon minced fresh rosemary
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon dried basil
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1 cup buttermilk
1/2 cup whole milk
1 large egg
1/2 teaspoon baking soda
3 tablespoons salted butter
3 tablespoons shortening

Steps:

Cut the cornbread and French bread into 1-inch cubes, place on a baking sheet and leave out until completely dried out, several hours or overnight.
Preheat the oven to 375 degrees F.
Add the bacon to a skillet and saute over medium heat until cooked and almost crisp, about 7 minutes. Remove to a plate and wipe out any grease. Melt the butter in the skillet, throw in the celery, red peppers and onions and cook, stirring, until very soft, 4 to 5 minutes. Add the jalapenos and garlic and continue to saute for 2 minutes. Pour in the chicken broth, add the parsley, rosemary and some salt and pepper and stir. Cook for a couple of minutes, then turn off the heat.
Add the bread and bacon to a large bowl and spoon in some of the broth mixture. Keep adding the broth, tossing as you go, until it is all mixed in. Add more salt and pepper if needed and toss it around, then check the seasoning. If you like your dressing extra moist, add a little more broth.
Pile the dressing into a 3-quart (9-by-13-inch) casserole pan and bake, uncovered, until golden, 25 to 30 minutes. Serve piping hot.
Preheat the oven to 450 degrees F.
Add the cornmeal to a large bowl along with the flour, baking powder, salt, basil, sage and thyme and stir together.
Measure the buttermilk in a measuring cup, add the whole milk and egg and stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients and stir with a fork until just combined. Do not overmix.
In a small microwave-safe bowl, melt 2 tablespoons butter and 2 tablespoons shortening in the microwave and slowly add to the batter, stirring constantly until combined.
In a 10-inch cast-iron skillet over high heat, melt the remaining tablespoon of butter and shortening. Pour the batter into the hot skillet, spread to even out the surface and cook over high heat for 1 minute. Then get it into the oven straightaway and bake until golden brown, 20 to 25 minutes. The edges should be crispy.

SOUTHERN PLANTATION DRESSING FROM GMA/EMERIL CONTEST WINNER

SOUTHERN PLANTATION DRESSING FROM GMA/EMERIL CONTEST WINNER image

Categories turkey Bake Thanksgiving Dinner Stuffing/Dressing

Number Of Ingredients 7

Ingredients

1 pan cornbread, stale and crumbled
20 slices white bread, stale, toasted and pulled apart into tiny pieces
Approximately 1 quart homemade chicken broth (canned will work in a pinch)
2 cups white or yellow onions, very finely chopped
2 cups of celery, very finely chopped
3 bunches green onions, bulbs and greens, very finely chopped
1 stick unsalted butter salt and pepper to taste (a lot of it)

Steps:

Directions: Mix white bread and cornbread together into a bowl and set aside. Melt butter and add all onions and celery. Sauté until they have released all their liquids and are translucent. Mix onion-celery mixture into bread mixture. Add at least 1 tablespoon salt and 1 teaspoon pepper. Slowly start adding in chicken broth. Gradually add broth, continually blending until the mixture has absorbed all the liquid it can without extra liquid in the bowl. You'll know when mixture is saturated when you press a spoon against botton of bowl and the broth barely seeps out. Keep adding salt and pepper until adequetely seasoned. Optional: Depending on who you're serving, mix in 1 pint drained, shucked oysters. Put in large baking dish and bake at 350° for 30 minutes covered with foil. Finish uncovered for another 20 minutes or until browned and the center is firm.

PLANTATION DRESSING

Plantation Dressing image

This was the house dressing at The Plantation restaurant in Moline, Illinois. It is no longer around, but many around here still remember this fabulous dressing. I can't say this is the exact recipe they used, but it is very close if not exact. It is similar to a creamy garlic, but with the added punch of anchovy paste.

Provided by chefboy

Categories Salad Dressings

Time 5m

Yield 1 1/2 pint

Number Of Ingredients 5

Ingredients

1 pint mayonnaise
1 (8 ounce) bottle French dressing
2 teaspoons garlic powder
2 teaspoons anchovy paste
1 1/2 ounces parmesan cheese

Steps:

Beat together all ingredients in mixer.
Store in tightly closed jar and keep refrigerated.

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