HOW MUCH MINCED GINGER EQUALS 1 INCH RECIPES

Name: Southern Cornbread Dressing
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 6 cups Cornbread, homemade or store-bought (See Note 2); 6 cups Italian Bread, cubed (See Note 2); 1 stick unsalted butter; 1 large onion, peeled and diced; 4 stalks celery, diced; 3 cloves garlic, peeled and minced; 2-3 cups fat-free chicken stock; ¼ cup fresh chopped parsley; 2 teaspoons poultry seasoning; 1 teaspoon dried sage; 1 teaspoon dried thyme; 1 teaspoon salt; 1 teaspoon black pepper; 2 large eggs, beaten; non-stick cooking spray

THE BEST SOUTHERN CORNBREAD DRESSING - EVERYDAY EILEEN

The Best Southern Cornbread Dressing - Everyday Eileen image

Traditional Southern Cornbread Stuffing made with homemade cornbread, fresh Italian Bread, butter, chicken stock, and herbs. A delicious dressing/stuffing that's perfect for Thanksgiving or any Holiday!

Provided by Eileen Kelly

Categories Side Dish

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 12

Number Of Ingredients 15

Ingredients

6 cups Cornbread, homemade or store-bought (See Note 2)
6 cups Italian Bread, cubed (See Note 2)
1 stick unsalted butter
1 large onion, peeled and diced
4 stalks celery, diced
3 cloves garlic, peeled and minced
2-3 cups fat-free chicken stock
¼ cup fresh chopped parsley
2 teaspoons poultry seasoning
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon black pepper
2 large eggs, beaten
non-stick cooking spray

Steps:

Slice cornbread and Italian bread into small cubes. Place bread onto a baking sheet overnight to dry or place the trays in the oven at a temp of 350 degrees for about 10 minutes to dry the cubes.(Note 1)
Preheat oven to 400 degrees. Spray a 9"x13" casserole dish with non-stick olive oil spray.
In a large saute pan melt butter. Add in celery and onions. Saute for about 5 minutes. Veggies will soften. Add in garlic and saute another two minutes. Remove from heat. Set aside. Place the cornbread and Italian bread cubes in a large bowl.
To the cornbread, add the butter/veggie combo, 2 cups of chicken stock, fresh parsley, poultry seasoning, sage, thyme, salt, and pepper. Check the seasoning. Re-season if needed. If the mixture is too dry, add some more chicken stock.
Mix in the beaten egg and mix everything well.
Add the cornbread dressing mixture into the prepared casserole dish. Cover with aluminum foil. Bake for 30 minutes. Remove foil and bake for another 20 minutes. Serve and enjoy.

Nutrition Facts : ServingSize 6 ounces, Calories 272 kcal, CarbohydrateContent 26 g, ProteinContent 5 g, FatContent 16 g, SaturatedFatContent 9 g, CholesterolContent 68 mg, SodiumContent 461 mg, FiberContent 1 g, SugarContent 10 g

THE BEST SOUTHERN CORNBREAD DRESSING - EVERYDAY EILEEN

The Best Southern Cornbread Dressing - Everyday Eileen image

Traditional Southern Cornbread Stuffing made with homemade cornbread, fresh Italian Bread, butter, chicken stock, and herbs. A delicious dressing/stuffing that's perfect for Thanksgiving or any Holiday!

Provided by Eileen Kelly

Categories Side Dish

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 12

Number Of Ingredients 15

Ingredients

6 cups Cornbread, homemade or store-bought (See Note 2)
6 cups Italian Bread, cubed (See Note 2)
1 stick unsalted butter
1 large onion, peeled and diced
4 stalks celery, diced
3 cloves garlic, peeled and minced
2-3 cups fat-free chicken stock
¼ cup fresh chopped parsley
2 teaspoons poultry seasoning
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon black pepper
2 large eggs, beaten
non-stick cooking spray

Steps:

Slice cornbread and Italian bread into small cubes. Place bread onto a baking sheet overnight to dry or place the trays in the oven at a temp of 350 degrees for about 10 minutes to dry the cubes.(Note 1)
Preheat oven to 400 degrees. Spray a 9"x13" casserole dish with non-stick olive oil spray.
In a large saute pan melt butter. Add in celery and onions. Saute for about 5 minutes. Veggies will soften. Add in garlic and saute another two minutes. Remove from heat. Set aside. Place the cornbread and Italian bread cubes in a large bowl.
To the cornbread, add the butter/veggie combo, 2 cups of chicken stock, fresh parsley, poultry seasoning, sage, thyme, salt, and pepper. Check the seasoning. Re-season if needed. If the mixture is too dry, add some more chicken stock.
Mix in the beaten egg and mix everything well.
Add the cornbread dressing mixture into the prepared casserole dish. Cover with aluminum foil. Bake for 30 minutes. Remove foil and bake for another 20 minutes. Serve and enjoy.

ELDERBERRY SYRUP - DETOXINISTA

1. Combine the ingredients. Add the elderberries, cinnamon, ginger, cloves, and water to a small saucepan. 2. Simmer. Bring the liquid to boil over medium-high heat. As soon as the liquid is bubbling, you can lower the heat and let it simmer until the liquid is reduced by half, about 30 minutes. 3. Strain.
From detoxinista.com

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VEGAN MENU FOR PEOPLE WITH DIABETES | VEGETARIAN JOURNAL ...

(ex: 1 Tablespoon regular salad dressing, 2 Tablespoons reduced-fat salad dressing, 1-½ Tablespoons vegan mayonnaise) Note: Nutritionally, the daily menus in this article break down to approximately 1800 calories per day, 50% from carbohydrate, 20% from protein, and 30% from fat.
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THE FOOD TIMELINE--HISTORY NOTES: MUFFINS TO YOGURT

Four 1 lb. flour and 1 teaspoon use: 3/4 teaspoon bicarbonate of soad and the same quantity of cream or tartar, with enough buttermilk to mix to a soft dough--or--Other additions to each pound of flour may be 1-2 oz. sugar, 2 oz. fat, 2 oz. fruit, 1-2 eggs may replace part of the liquid.
From foodtimeline.org

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BULGOGI (KOREAN BBQ BEEF) - MY KOREAN KITCHEN

08/05/2020 · 1/2 onion (80 g / 2.8 ounces) 1 Tbsp minced garlic; 1 tsp minced ginger; 1/8 tsp ground black pepper * 1 Tbsp = 15 ml ** If you want to learn more about Korean cooking ingredients, check my 30 essential Korean cooking ingredients list! HOW TO MAKE BEST BULGOGI. 1. Blend the marinade ingredients in a mixer or food processor until smooth. Set aside.
From mykoreankitchen.com

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BONE-IN INSTANT POT BEEF SHORT RIBS - PRESSURE COOKING TODAY™

05/10/2021 · I prefer English-style beef short ribs, where each rib has only one bone and there’s at least 1 inch of meat above the bone. You can use boneless short ribs, if you prefer. If the short ribs are wide and thick (at least 1-inch), keep the same cook time. If they’re skinnier, I’d cut the cook time by half and add extra time if needed.
From pressurecookingtoday.com

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VIETNAMESE RESTAURANT-STYLE GRILLED LEMONGRASS PORK (THIT ...

21/04/2009 · 1 pound boneless pork shoulder steak, about 1/2 inch thick. Marinade. 1 1/2 to 2 tablespoons granulated or light brown sugar; 1 tablespoon chopped garlic; 1 tablespoon chopped shallot or yellow onion; 1 stalk lemongrass, trimmed and finely chopped (3 tablespoons) 1/4 teaspoon black pepper; 1 1/2 teaspoon dark (black) soy sauce; 1 1/2 tablespoon ...
From vietworldkitchen.com

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