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Jump to Recipe Jump to Video Print Recipe Southern Cornbread Dressing is a classic dish; honestly, it's the show-stopper for Thanksgiving. Made with biscuits and cornbread, seasoned with sage, onions, and celery, this dish has been a family favorite for many years. If you love this classic dressing you must check out our Sausage Biscuit Dressing.
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1 cup salad oil. 1 cup apple cider vinegar. 1 (10-3/4 ounce) can condensed tomato soup (undiluted) 1-1/2 teaspoons salt. 1 teaspoon black pepper. 2 teaspoons paprika. 1 teaspoon dry mustard. 1 teaspoon Worcestershire sauce. 1/2 teaspoon garlic powder.
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Heat the oven to 350°F. Heat the butter in a 3-quart saucepan over medium heat. Add the celery and onion and cook for 5 minutes or until tender-crisp, stirring occasionally. Step 2 Add the broth to the saucepan and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly.
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Tomato Soup French Dressing Revolutionize your salad game with this easy French Dressing recipe using a secret ingredient: condensed tomato soup! Experience the delightful fusion of tangy tomato flavor blended with a medley of spices, creating a velvety, zesty dressing perfect for drizzling over your favorite greens.
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Step 1 Heat the oven to 400°F. While the oven is heating, heat the butter in a 3-quart saucepan over medium-high heat. Add the onion and celery and cook until tender-crisp. Add the broth and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly. Step 2 Spoon the stuffing into a 13x9x2-inch baking dish.
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Step 1 Heat the broth, celery and onion in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Remove the saucepan from the heat. Step 2 Add the stuffing and mix lightly. Recommended Recipes
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Step 1 Heat the oven to 400°F. While the oven is heating, heat the water and butter in a 3-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly. Step 2 Spoon the stuffing across the center of a 13x9x2-inch baking dish. Season the pork with salt and pepper.
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1 small onion, quartered 1/2 teaspoon salt Salad greens and vegetables of your choice Directions In a blender, combine the first six ingredients. Cover and process until smooth. Refrigerate for at least 4 hours. Serve with salad. Nutrition Facts
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French dressing can be combined with other ingredients to make tasty preparations: mix it with sour cream to make a creamy dip for mozzarella sticks or tempura vegetables, add it to cream cheese to make a spread for sandwiches and wraps, or use it as-is to make cold pasta or potato salads.
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The simple combination of shredded rotisserie chicken, cream of mushroom and cream of chicken soup, and Pepperidge Farm or Stove Top stuffing is delicious alongside broccoli and cheese, cranberry sauce, and pumpkin muffins!
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Ingredients 1 ¼ cups boiling water 4 tablespoons butter or margarine 4 cups Pepperidge Farm® Herb Seasoned Stuffing 6 skinless, boneless chicken breasts ½ teaspoon paprika, or to taste 1 (10.5 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup ⅓ cup milk
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Pour the cooking oil into a large skillet (cast iron is best) and place it into the hot oven. Let the batter rest while the skillet and oil are heating (about 5 minutes). Carefully but quickly, remove the hot skillet from the oven and pour in the batter. Return the pan immediately to the oven. Bake for 20-25 minutes.
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By Recipe Collections 13 x 9" Pan Recipes 15 Recipes That'll Save Your Weeknight! 30 Minute Dinner Ideas & Recipes 5 Ingredients or Less
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Cover the dish tightly with foil, and bake in a 375 degree F oven for 30 minutes. Remove the foil, and continue baking for 10 more minutes, or until your chicken is done and the topping is golden brown. A quick note: this casserole uses the stuffing mix as a buttery crumb topping, which gets crispy as it bakes.
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Step 1 Season the chicken with salt and pepper. Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook for 15 minutes or until well browned on both sides and done (to prevent sticking- make sure the skillet and butter are hot before adding the chicken). Remove the chicken from the skillet. Step 2
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Melt butter in a large skillet set over medium heat. Add onion, celery, garlic, sage, thyme, salt and pepper. Cook, stirring frequently, for 7 minutes or until vegetables are softened. Cool slightly. Toss vegetable mixture with bread, eggs and parsley. Stir in broth gradually until well combined. Transfer to a buttered 9x13-inch (3 L) casserole.