Sage Corn Bread Dressing

Use those day-old leftover corn muffins to make a go-along that's perfect for matching up with roast turkey. And if you drizzle the pan drippings over this, you'd better be ready for some real hearty eating! 

Ingredients:

6 cups coarsely crumbled corn muffins (see Note)

4 slices white bread, torn into small pieces

1 medium-sized onion, chopped

1/3 cup butter, melted

1 tablespoon rubbed sage

1/2 teaspoon black pepper

2 eggs, beaten

3 1/2 cups chicken broth

 

Directions:

1. Preheat oven to 425 degrees F. Coat an 8-inch square baking dish with cooking spray, set aside.
    
2. In a large bowl, combine crumbled muffins, bread pieces, onion, butter, sage, and pepper. Add eggs and broth to mixture, stirring until well combined.
    
3. Pour into baking dish. Bake 50 to 55 minutes, or until dressing is golden and edges are set.

Notes:

Six corn muffins (16 ounces total) will yield 6 cups crumbled; if you prefer, just crumble cornbread.

 

Source:  mrfood.com

Poppy Seed Dressing

Ingredients:

1/2 c. mild honey
1 tsp. dry mustard
1 tsp. salt
1/4 c. apple cider
1 tbsp. fresh onion puree
1 c. vegetable oil, preferably soy bean oil
1 1/2 tbsp. poppy seeds

Directions:

Measure honey, mustard, salt and vinegar into your blender or mixing bowl. Process until smooth. Make the onion puree by rubbing a sweet onion over a hand grater. Add to the dressing. Start the blender and gradually add the oil in a slow stream. Process until thoroughly blended. Stop the blender and sprinkle the poppy seeds over the top. Mix the seeds in. Delicious with any tossed salad or with grapefruit, avocado and apple slices on a crisp bed of Romaine lettuce.