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Dressing with a fruity twist

November 21, 2012|Scott Anderson | Culinary Passion

This is a very straightforward dressing mix that has avocado blended into the ingredients. It adds a delightful creaminess to the dressing and some healthful fats, as well. 

Choose large ripe avocados or your recipe will have issues. Under ripen will be hard and flavorless, while over-ripe fruit avocados will simply mush into the dressing.  If the avocados need to be ripen fast, place into a brown paper bag and close to allow faster ripening.

I used a glass pan as my casserole dish, but you can use metal or silicone, if so desired. Make sure to sweat the vegetables properly to gain the most flavors. If you need to, sauté for an additional 1 to 2 minutes to coax out more flavor and to soften up the veggies.



Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.



Holiday avocado dressing

2 ounces unsalted butter

3/4 cup onion, small dice

3/4 cup celery, small dice

1/2 cup orange bell pepper, small dice

2 tablespoons chopped parsley leaves

1 teaspoon fresh thyme leaves

1/2 teaspoon coarse sea salt

1/2 teaspoon fresh cracked black pepper

6 ounces cornbread-stuffing mix

2 large ripe avocados, seeded, peeled and cubed



Heat oven to 375 degrees.

In cast iron skillet, melt butter over medium heat. Add onion, celery, bell pepper, parsley and thyme. Sauté for 3 minutes.

Add in stuffing mix, water (according to package), and stir lightly to combine, and then add in avocado and mix to combine but do not mix heavy or you will mash up avocado.

Spray a 1-quart casserole pan and add in stuffing.

Bake for 20 to 25 minutes until top is lightly browned and stuffing is heated through.

Remove from oven, allow to rest for 1 to 2 minutes before serving.

Serves 12.

Cook's note: This stuffing can be done inside a bird, but it's best in a pan to offset any cooking issues. Remember, it's stuffing if it's in the bird; dressing if it's in the pan.

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