Harvest Apple Dressing Recipe
Yield: 16 servingsRecipe by luhu.jp
Ingredients:
CORN BREAD
3/4 cup: Enriched Corn Meal, (Aunt Jemima or Quaker)
1/4 cup: All-purpose flour,
1 tbsp: Sugar,
2 tsp: Baking powder,
1/4 tsp: Salt,
1: Egg,
1/2 cup: Milk,
1/4 cup: Margarine or butter, melted
HARVEST APPLE DRESSING
3 cup: Soft bread cubes,
1/2 lbs: Bulk pork sausage, cooked and drained
1 cup: Chopped apple,
1/2 tsp: Sage, crushed
1/8 tsp: Pepper,
1/2 cup: Chopped onion,
1/4 cup: Margarine or butter,
1 tsp: Chicken bouillon granules,
1 1/4 cup: Warm water,
1: Egg,
Directions:
CORN BREAD: Heat oven to 425 F. Grease 8x4-inch loaf pan. Combine
3/4 cup Aunt Jemima or Quaker Enriched Corn Meal, 1/4 cup all-purpose
flour, 1 tablespoon sugar, 2 teaspoons baking powder and 1/4 teaspoon
salt. Combine egg, 1/2 cup milk, and 1/4 cup melted margarine or
butter. Add to corn mixture; mix just until dry ingredients are
moistened. Pour into prepared pan. Bake about 30 minutes or until
golden brown. Cool on wire rack.
DRESSING: Heat oven to 350 F. In large bowl, crumble Corn Bread. Add
bread cubes, sausage, apple, sage and pepper; mix well. Cook onion in
margarine until tender; add to corn bread mixture. Stir bouillon
granules into warm water; add to corn bread mixture. Stir in egg.
(For moister dressing, stir in additional water.) Spoon into 2-qt.
casserole. Cover;* bake 45 minutes or until heated through. Serve
with chicken, turkey, ham or pork.
SIXTEEN 1/2 CUP SERVINGS
*NOTE: At this point, dressing may be refrigerated several hours or
overnight. Increase baking time to about 1 hour.
NUTRITIONAL ANALYSIS per serving: * calories 149 * carbohydrates 13 g
* protein 4 g * fat 9 g * calcium 51 mg * sodium 300 mg * cholesterol
40 mg * dietary fiber 1 g
Source: "Hurry, Lets Eat!" Reprinted with permission from The Quaker
Oats Company Electronic format courtesy of Karen Mintzias
Source from luhu.jp
3/4 cup Aunt Jemima or Quaker Enriched Corn Meal, 1/4 cup all-purpose
flour, 1 tablespoon sugar, 2 teaspoons baking powder and 1/4 teaspoon
salt. Combine egg, 1/2 cup milk, and 1/4 cup melted margarine or
butter. Add to corn mixture; mix just until dry ingredients are
moistened. Pour into prepared pan. Bake about 30 minutes or until
golden brown. Cool on wire rack.
DRESSING: Heat oven to 350 F. In large bowl, crumble Corn Bread. Add
bread cubes, sausage, apple, sage and pepper; mix well. Cook onion in
margarine until tender; add to corn bread mixture. Stir bouillon
granules into warm water; add to corn bread mixture. Stir in egg.
(For moister dressing, stir in additional water.) Spoon into 2-qt.
casserole. Cover;* bake 45 minutes or until heated through. Serve
with chicken, turkey, ham or pork.
SIXTEEN 1/2 CUP SERVINGS
*NOTE: At this point, dressing may be refrigerated several hours or
overnight. Increase baking time to about 1 hour.
NUTRITIONAL ANALYSIS per serving: * calories 149 * carbohydrates 13 g
* protein 4 g * fat 9 g * calcium 51 mg * sodium 300 mg * cholesterol
40 mg * dietary fiber 1 g
Source: "Hurry, Lets Eat!" Reprinted with permission from The Quaker
Oats Company Electronic format courtesy of Karen Mintzias
Source from luhu.jp
Tags
Side dish