|
|
|
|
 |
|
|
| Harvest Apple Dressing Recipe |
Category: Other / Sides
Rating:
N/A
Servings: 16
|
|
|
Ingredients
----CORN BREAD----
3/4 cup enriched corn meal - (aunt jemima o; r quaker)
1/4 cup all-purpose flour
1 tablespoon sugar
2 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/2 cup milk
1/4 cup margarine or butter; melted
----HARVEST APPLE DRESSING----
3 cup soft bread cubes
1/2 lb bulk pork sausage - cooked and drai; ned
1 cup chopped apple
1/2 teaspoon sage, crushed
1/8 teaspoon pepper
1/2 cup chopped onion
1/4 cup margarine or butter
1 teaspoon chicken bouillon granules
1 1/4 cup warm water
1 egg
Cooking 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, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker03.zip
sides
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
