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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Corn Bread-Apricot Dressing with Rosemary

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Corn Bread-Apricot Dressing with Rosemary Empty Corn Bread-Apricot Dressing with Rosemary

    Post by Lobo Wed 20 Jan 2016, 1:52 am

    Corn Bread-Apricot Dressing with Rosemary Img20l
    Corn Bread-Apricot Dressing with Rosemary
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    Prep Time: 20 minutes
    Cook Time: 90 minutes
    Servings: 12
    Whether to call the starch dish dressing or stuffing is a perennial debate at Thanksgiving tables. The term stuffing is usually used when it is cooked inside the turkey, while dressing is typically cooked in a baking pan. But the name also varies depending on what part of the United States you are from. People who hail from the East and South are more likely to call it dressing. Whatever term you use, the dish is a favorite on Thanksgiving tables from coast to coast.






    • 331

    Ingredients:


    • 1 cup diced dried apricots
    • 1 cup water
    • 4 Tbs. (1/2 stick) unsalted butter
    • 1 yellow onion, chopped
    • 1 Tbs. minced fresh rosemary
    • 2 tsp. minced fresh sage
    • 8 cups crumbled dried Basic Corn Bread
    • 1/4 cup chopped fresh flat-leaf parsley
    • Salt and freshly ground pepper, to taste
    • 2 cups turkey or chicken stock, warmed

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    Corn Bread-Apricot Dressing with Rosemary Wine-pairing-icon-white

    Wine Pairing

    This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

    Directions:

    Preheat an oven to 325°F. Butter a large, shallow baking dish.

    In a small saucepan over high heat, combine the apricots and water and bring just to a boil. Remove the pan from the heat and let the apricots stand until softened, about 10 minutes.

    In a large sauté pan over medium heat, melt the butter. When the butter is hot, add the onion and sauté, stirring occasionally, until tender and translucent, about 5 minutes. Add the rosemary and sage and sauté, stirring frequently, until fragrant, 1 to 2 minutes. Add the apricots and their liquid, bring to a simmer and cook, stirring occasionally, until the liquid has nearly evaporated, 4 to 5 minutes.

    In a large bowl, combine the corn bread, the onion mixture, the parsley, salt and pepper and stir gently to mix. Add the warmed stock and stir to blend. Adjust the seasonings with salt and pepper.

    Transfer the dressing to the prepared baking dish and bake until the top is browned and crispy, about 1 1/4 hours. Serves 12.

    Note: If desired, you can pack the dressing loosely in the body and neck cavities of the turkey. Secure the neck flap with kitchen string or pin it to the back with toothpicks or trussing pins. Tying the legs together will help hold the stuffing in the body cavity. For turkeys weighing 16 lb. or less, add 30 minutes to the total roasting time. For turkeys weighing more than 16 lb., add 1 hour to the total roasting time.
    Williams-Sonoma Kitchen.

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