Best 3 Plantation Dressing Recipes

Indulge in a delectable journey with Plantation Dressing, a versatile condiment that elevates the flavors of salads, sandwiches, and grilled meats. This article presents a collection of mouthwatering recipes that showcase the diverse culinary applications of Plantation Dressing. From the classic tangy and creamy Plantation Dressing to a tangy-sweet Asian-inspired variation, each recipe offers a unique twist on this beloved condiment. With step-by-step instructions and helpful tips, these recipes are perfect for home cooks of all skill levels. Discover the versatility of Plantation Dressing and transform your everyday meals into extraordinary culinary experiences.

Here are our top 3 tried and tested recipes!

PLANTATION DRESSING

Plantation Dressing image

This was the house dressing at The Plantation restaurant in Moline, Illinois. It is no longer around, but many around here still remember this fabulous dressing. I can't say this is the exact recipe they used, but it is very close if not exact. It is similar to a creamy garlic, but with the added punch of anchovy paste.

Provided by chefboy

Categories Salad Dressings

Time 5m

Yield 1 1/2 pint

Number Of Ingredients 5

Ingredients

1 pint mayonnaise
1 (8 ounce) bottle French dressing
2 teaspoons garlic powder
2 teaspoons anchovy paste
1 1/2 ounces parmesan cheese

Steps:

Beat together all ingredients in mixer.
Store in tightly closed jar and keep refrigerated.

AWARD WINNING PLANTATION DRESSING

Award Winning Plantation Dressing image

Thanksgiving means stuffing and turkey, and this stuffing is from Big Taste of Little Rock.

Provided by Lynnda Cloutier

Categories Other Side Dishes

Number Of Ingredients 10

Ingredients

20 slices stale white bread
1 pan stale corn bread, crumbled
1/2 cup unsalted butter, 1 stick
2 cups very finely chopped white or yellow onions
3 bunches green onions with tops, very finely chopped
2 cups very finely chopped celery
1 t. or more salt
1 t. or more pepper
4 cups homemade chicken broth
1 pint shucked oysters, drained, optional

Steps:

1. Toast white bread and tear into very small pieces. Mix with corn bread in large bowl. Melt butter in skillet and add onions, green onions and celery. Sauté until translucent. Add to bread mixture and season with salt and pepper. Add just enough of the chicken broth gradually to bind the mixture, checking by pressing mixture with spoon and stopping when the broth begins to seep into the bowl. Adjust seasoning. Stir in oysters. Spoon into a large baking dish. Cover with foil. Bake at 350 for 30 minutes. Remove foil and bake for 20 minutes longer or until top is brown and center is firm. Serves 12 Big Taste of Little Rock

SOUTHERN PLANTATION DRESSING FROM GMA/EMERIL CONTEST WINNER

SOUTHERN PLANTATION DRESSING FROM GMA/EMERIL CONTEST WINNER image

Categories turkey Bake Thanksgiving Dinner Stuffing/Dressing

Number Of Ingredients 7

Ingredients

1 pan cornbread, stale and crumbled
20 slices white bread, stale, toasted and pulled apart into tiny pieces
Approximately 1 quart homemade chicken broth (canned will work in a pinch)
2 cups white or yellow onions, very finely chopped
2 cups of celery, very finely chopped
3 bunches green onions, bulbs and greens, very finely chopped
1 stick unsalted butter salt and pepper to taste (a lot of it)

Steps:

Directions: Mix white bread and cornbread together into a bowl and set aside. Melt butter and add all onions and celery. Sauté until they have released all their liquids and are translucent. Mix onion-celery mixture into bread mixture. Add at least 1 tablespoon salt and 1 teaspoon pepper. Slowly start adding in chicken broth. Gradually add broth, continually blending until the mixture has absorbed all the liquid it can without extra liquid in the bowl. You'll know when mixture is saturated when you press a spoon against botton of bowl and the broth barely seeps out. Keep adding salt and pepper until adequetely seasoned. Optional: Depending on who you're serving, mix in 1 pint drained, shucked oysters. Put in large baking dish and bake at 350° for 30 minutes covered with foil. Finish uncovered for another 20 minutes or until browned and the center is firm.

Tips:

- **Use high-quality ingredients:** The flavor of your dressing will be greatly influenced by the quality of the ingredients you use. Opt for fresh herbs, citrus fruits, and spices to create a flavorful dressing. - **Experiment with different ratios of oil and vinegar:** The classic ratio for a vinaigrette is 3 parts oil to 1 part vinegar. However, you can adjust this ratio to suit your taste preferences. For a lighter dressing, use more vinegar. For a richer dressing, use more oil. - **Add some sweetness:** A little bit of sweetness can help to balance out the acidity of the vinegar. Honey, agave nectar, or maple syrup are all good options. - **Add some heat:** If you like spicy food, you can add some heat to your dressing with cayenne pepper, chili powder, or Sriracha sauce. - **Let the dressing sit for a bit:** Allowing the dressing to sit for a bit before using it will allow the flavors to meld together. This is especially important if you are using fresh herbs.

Conclusion:

A homemade dressing can make all the difference in a salad. With a few simple ingredients and a little bit of effort, you can create a delicious and flavorful dressing that will elevate your salad to the next level. So next time you're making a salad, don't just grab a bottle of store-bought dressing. Take a few minutes to make your own and you'll be glad you did.