SUNNY'S CHEESY BACON CORNBREAD DRESSING
Provided by Sunny Anderson
Categories side-dish
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the cornbread: In a large bowl, add the cornbread and toss with the Cheddar Jack, mozzarella, parsley and scallions. Season with salt and pepper.
- For the dressing: In a large pan, add the bacon and cook until crisp. Remove, leaving the fat behind, and chop. Add the chopped bacon to the bowl of cornbread. Add the sage, celery, onions and garlic to the pan and saute until everything is tender, 8 to 10 minutes. Add everything, including the fat from the pan, to the cornbread and toss.
- For the liquid: In a separate large bowl or liquid measuring cup, whisk together the melted butter, buttermilk, stock and Worcestershire sauce. Season with a pinch of salt and a few grinds of pepper. Slowly mix into the cornbread until the mixture is moist enough to spread but not wet enough to drip--you may not use all the liquid. Taste and season again with salt and pepper if needed.
- Preheat the oven to 350 degrees F. Coat the bottom and sides of a 9-by-13-inch baking dish with cooking spray.
- Add the dressing to the prepared baking dish, gently pressing down to even the top. Cover with aluminum foil and bake for 45 minutes. Uncover, raise the oven temperature to 400 degrees F, and bake until the top is golden brown, 10 to 15 minutes more. Serve warm.
SUNNY'S SIMPLE STUFFING
This stuffing is great on its own, or choose the add-in combination that best suits your meal.
Provided by Sunny Anderson
Categories side-dish
Time 1h20m
Yield 8 to 10 minutes
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, mix the stuffing mix with the parsley and set aside.
- In a large pan on medium heat, add the butter, celery, onions, thyme, sage and garlic. Season with a pinch of salt and a nice grind of pepper. Cook until the onions and celery are tender but the garlic is not browned. Remove to the bowl of bread cubes. Pour the stock over the bread and veggie mixture and stir to combine (this is a wet dressing, so it should be very moist). If using one of the add-in combinations, mix in the ingredients carefully.
- Pour the mixture into a 13-by-9-inch baking dish. Press down to make it compact, and then cover tightly with aluminum foil. Bake for 45 minutes, then raise the oven temperature to 400 degrees F and bake, uncovered, until golden brown on top, about 15 minutes more.
SUNNY ITALY DRESSING
For 42 years there was a family-run Italian restaurant called "Sunny Italy" in N. Wilkesboro, NC, a favorite of many... sadly the restaurant closed when Granny Daisy's health declined. (http://www.therecordofwilkes.com/newsa.asp?edition_number=517&pg=F) For those who have never had the pleasure of eating there, here is one reason this restaurant was so special. An extra little twist to creamy Italian dressing on an Iceberg wedge served with Captain's Wafers. I found the recipe shared here (http://cookingbythewater.wordpress.com/2011/12/29/sunny-italy-salad-dressing/). This dressing is delicious as a veggie dip as well. Nowadays a Roselli grandson & his wife run "Kitchen Roselli" in East Bend, NC, and offering delicious menu selections based on Granny Daisy's recipes. My version of SID is more diabetic friendly and not quite as sweet as the shared version.
Provided by grantg
Categories Sauces
Time 12m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In glass 2-cup measuring pitcher bring water to boil in a microwave on high (takes less than 2 minutes).
- Add sucralose sweetener & whisk until dissolved.
- Add the garlic powder, red wine vinegar, & salad supreme while whisking the liquid in the measuring pitcher.
- Add about 11 oz of the creamy Italian dressing to the mixture in the 2-cup measuring pitcher filling it to the 2-cup line making 16 oz of salad dressing. Whisk to blend well and chill in the refrigerator about 2 hours before using.
- Notes: This dressing is delicious warm or cold as a dip for fresh cut veggies, makes a great dressing for green salads. It improves as the flavors blend the first day or two. Keeps well if stored in a sterilized jar, but it will disappear quickly. Play around with the recipe to make it your own and enjoy. I'm thinking this dressing would also be great for a boiled/broiled/grilled shrimp dipping sauce.
Nutrition Facts : Calories 0.3, Sodium 0.4, Carbohydrate 0.1
SUNNY DRESSING
When you leave lemon peels behind on the cutting board, you're (literally) throwing away free flavor. The peel adds a mild bitterness that we love, plus a bit of texture that instantly makes a salad dressing interesting. This whole-lemon vinaigrette can take on much more than Bibb lettuce: It's substantial enough to go head to head with blistered string or flat beans, smoky grilled meats-you name it.
Number Of Ingredients 5
Steps:
- Take 1/2 lemon (yes, with the peel), thinly slice it, discard the seeds, and finely chop it. Place it in a bowl with 3 tablespoons olive oil and 2 tablespoons fresh lemon juice. Grate in 1/2 garlic clove, season with salt and pepper, and whisk it all together.
SUNNY'S EASY SAMBAL AND MAYO DRESSING
Steps:
- Stir together the mayonnaise, sambal, cilantro, honey and lime juice in a medium bowl. Taste and season with a pinch of salt and a few grinds of black pepper. Refrigerate for 1 hour before using.
- Try over roasted or boiled corn, on or off the cob. Also great as a salad with corn, black beans, chopped hearts of romaine and shredded rotisserie chicken. Or a cold pasta salad with pasta, shredded chicken and chopped celery and scallions.
SUNNY'S CREAMY MASCARPONE-BACON DRESSING
Provided by Sunny Anderson
Time 10m
Yield 3/4 cup
Number Of Ingredients 10
Steps:
- Add the mascarpone, bacon and bacon fat to a bowl and whisk until combined. Slowly pour in the Base Vinaigrette, vigorously whisking to blend smoothly, until completely combined. Taste and season with salt and pepper if needed.
- Serve with salads and crudite, as a French fry dip or as a spread for a sandwich.
- In a medium mixing bowl, whisk together the vinegar, shallots and 1 teaspoon water. Slowly stream in the oils while whisking. Season with salt and pepper.
- Recipe courtesy of Geoffrey Zakarian
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