Stouffers White French Dressing Recipes

Steps:

• Heat vinegar and honey in small sauce pan until thoroughly blended.
• Add remaining ingredients, except oil, and blend thoroughly in blender, food processor or with hand mixer. Gradually add vegetable oil and blend well.
• Keeps well in refrigerator about a week.

Steps:

• Add dry bread cubes to a large mixing bowl and set aside.
• Melt 1 stick of butter in a large skillet set over medium-high heat. Add onions, celery, and salt, and sauté until the onions soften and turn translucent, about 5 minutes. Add sage, thyme, and broth to the pan. Stir together and wait for the mixture to come to a boil.
• Carefully remove from heat and pour over the bread cubes. Toss with a large spoon until the bread is evenly saturated.
• Let the mixture sit and cool in the bowl for about 15 minutes, tossing occasionally.
• Add black pepper, cayenne, parsley, rosemary, and beaten egg to the bowl and mix until evenly combined. Allow mixture to cool completely, tossing occasionally.
• Melt remaining 1/2 stick of butter in a large, nonstick skillet over medium heat. Add the stuffing mixture, and pat down with a spatula. Cook until a golden brown crust forms, about 5 minutes, before turning the stuffing over, one spatula's worth at a time. Cover and cook about 5 minutes, before uncovering and tossing again. Continue cooking and tossing uncovered, until the desired amount of browning and crusting has occurred.
• Transfer to a casserole dish or serving plate.

Steps:

• Place mayonnaise in a bowl. Grate the onion on the grater disk of a food processor or the large holes of a box grater, and then mince finely by hand. Add to mayonnaise. Add mustard, vinegar and sugar and stir well. Cover and refrigerate overnight before using.