My dad made this dressing recipe from Cuisine at Home several years ago and it’s been a family staple ever since. There is nothing fancy about this dressing and the ingredients list is surprisingly short but it sure is good – especially topped with gravy!
My grandmother has always been the dressing maker for our family Thankgsivings but even she got on board with this recipe. If you’re looking for a classic, traditional dressing recipe, this one’s for you!
One Year Ago: Macaroni and Cheese and Bourbon Pumpkin Cheesecake (both great Thanksgiving recipes!)
Classic White Dressing
(Recipe source Cuisine at Home, December 2007)
8 cups French bread, cubed and staled (cube and let sit until dried out)
1 1/2 cups whole milk
1 stick unsalted butter
2 cups onion, diced
2 cups celery, diced
2 1/2 cups chicken broth
1/4 cup fresh sage, chopped
1/4 cup fresh parsley, chopped
3 eggs, beaten until frothy
Salt and pepper, to taste
Preheat oven to 375 degrees and coat a 2-quart casserole dish with nonstick cooking spray. Place casserole dish on a foil-lined baking sheet and set aside.
Soak bread in milk while you prepare other ingredients.
Melt butter over medium heat in a large skillet. Add onions and celery and cook 6-8 minutes, stirring frequently, until soft. Stir broth, onion mixture and herbs into bread and then add eggs, salt and pepper and gently stir until incorporated. Pour into prepared baking dish and bake for one hour or until center is set.
Yield: 10 servings
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Posted in Appetizer, Healthy, Italian, Pork, Quick and Easy, Salad, Vegetable, tagged caesar salad, cherry tomatoes, dressing, pancetta, Salad on September 28, 2009 |
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This is a lightened and eggless variation of one of my favorite Caesar salads from Ina Garten. I love Ina’s Caesar salad for entertaining. It’s great with home made croutons. We had Italian night last Sunday and I wanted to make this salad but was looking for something lighter and without the raw egg. I decided to take my favorite elements from her salad (the cherry tomatoes and crispy pancetta) and pair it with a Caesar dressing I found on Cooking Light.
I will admit that the dressing definitely doesn’t live up to Ina’s but it’s very easy and much lighter. I prefer to make my own dressings and I think it adds so much to a salad. And when it’s this easy…you really don’t have an excuse not to!
Lightened Caesar Salad with Pancetta and Cherry Tomatoes
(Recipe inspired by Ina Garten, dressing source Cooking Light)
FOR THE SALAD
1-2 heads romaine lettuce (depending on size)
1/4 pound pancetta, sliced to a similar thickness to bacon
1/2 cup cherry tomatoes, cut in half
Freshly ground pepper
FOR THE DRESSING
1/3 cup plain fat-free yogurt
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons red wine vinegar
2 teaspoons Worcestershire sauce
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground pepper
1 garlic clove, minced
Cut pancetta into cubes. Place in a skillet over medium-high heat and cook for about 10-15 minutes, until browned and crispy. Remove from pan and drain on paper towels.
Wash lettuce well and dry in a salad spinner. Cut into 1 1/2 inch slices. Place in a large bowl.
Whisk together dressing ingredients. Pour over salad greens and toss to coat. Top with tomatoes and pancetta. Season with salt and pepper and serve.
Yield: 4 servings
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