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If you like Blue Cheese dressing, do yourself a huge favor, and make it at home. It’s so simple and has only three ingredients, plus spices.

Homemade is better than anything you can buy from the grocery store.

You can control how blue cheesy you want it and how thick you’d like it.

Put it on top of a salad.

Make a blue cheese burger with it.

Use it as a dip with chips, wings, and/or vegetables.

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Here’s how to make it…

Put one container of sour cream in a medium bowl.

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Now, add the blue cheese of your choice. I used gorgonzola and danish. Gorgonzola is a sharper blue and danish is lighter and creamier.

Also add salt, pepper, onion powder and garlic powder. Stir it all together.

One cup at a time, add buttermilk. Make it as thick or thin as you’d like.

Now, taste it. If needed, add additional seasoning.

Put in a container and put in the fridge. I find it gets better with time, so let it set up for a few hours before serving.

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How easy was that?

What you’ll need:

1 lb container of sour cream

Blue Cheeses of your choice

Buttermilk– as much as you want to get the consistency you like

1 tablespoon salt

1 1/2 tablespoon pepper

1 1/2 teaspoon onion powder

1 1/2 teaspoon garlic powder

Directions:

Put one container of sour cream in a medium bowl.

Add the blue cheese of your choice, salt, pepper, onion powder and garlic powder. Stir it all together.

One cup at a time, add buttermilk. Make it as thick or thin as you’d like.

Now, taste it. If needed, add additional seasoning.

Put in a container and put in the fridge. I find it gets better with time, so let it set up for a few hours before serving.

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What screams Thanksgiving more than dressing? Well, maybe the for the meat eaters, the turkey does, but for me, dressing is my Thanksgiving favorite.

Over the years, I’ve made it all kinds of different ways. I’ve done traditional cornbread dressing, added sausage, or added oysters, but traditional is my favorite. Last year I did a little twist to my recipe– I added sage to my buttermilk biscuits and crumbled them into my dressing. It turned out great!

Some people like their dressing dense, where you can cut it into squares. Me? I like it on the looser side, so instead of mashing all the ingredients together, I toss them with my hands, so the cornbread and biscuits are still (somewhat) cubed.

To get started with my recipe, you need to make a pan of cornbread (do not add sugar) and bake some biscuits (add three tablespoons of sage to the recipe). Do this a day before and let the breads stay out overnight. Also, set out 6 slices of a hearty white bread a day or two days before making the dressing.

Now, cube the breads, or crumble them, into big pieces and add them to a large bowl.

Chop the onions and celery and add to the bowl.

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Now, add all seasonings: sage, onion powder, garlic powder, salt, and pepper. Then add two beaten eggs. You’ll notice below in the ingredients’ list, I use a lot of seasoning. Trust me on the amounts. You do not want bland dressing.

Add one box of vegetable stock. If you want, use stock from your turkey or you can make a homemade veggie stock. Do whatever you wish. Also, add I cup of half and half. I know it seems a little weird, but I promise, it helps with the texture and moisture.

Mix with your hands. If you want a more dense dressing mash it all together rather aggressively. If you want it looser, toss lightly.

Now, taste it just to make sure the seasonings are to your liking.

Put in a large casserole dish or baking tin (I like using those for cleanup purposes). You can make this a day ahead of time. If you do, be sure to take it out of the refrigerator, and let it come to room temperature. This will help you not overcook it because the center won’t be so cold when you put it in the oven.

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Cover with aluminum foil and bake at 400 degrees for 45 minutes. Then, take off the foil and bake at 425 degrees for another 15 minutes.

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What you’ll need:

One pan of cornbread

One recipe of biscuits (add 3 tablespoons of sage)

6 slices of hearty white bread

2 medium-to-large onions, chopped

8 stalks of celery, chopped

1/3 cup sage (in addition to what you put in the biscuits)

1/3 cup of onion powder

1/3 cup garlic powder

1/3 cup pepper

3 tablespoons salt

1 cup of half and half

1 box of vegetable stock

2 eggs, beaten

Directions:

Make a pan of cornbread (do not add sugar) and bake some biscuits (add three tablespoons of sage to the recipe).  Do this a day before you make the dressing and let the breads stay out overnight.

Cube the breads, or crumble them, into large pieces and add them to a large bowl.

Chop the onions and celery and add to the bowl.

Add all seasonings: sage, onion powder, garlic powder, salt, and pepper. Then add two beaten eggs.

Add one box of vegetable stock. If you want, use stock from your turkey or you can make a homemade veggie stock. Do whatever you wish. Also, add I cup of half and half.

Mix with your hands. If you want a more dense dressing mash it all together rather aggressively. If you want it looser, toss lightly.

Now, taste it just to make sure the seasonings are to your liking.

Put in a large casserole dish or baking tin (I like using those for cleanup purposes). You can make this a day ahead of time. If you do, be sure to take it out of the refrigerator, and let it come to room temperature. This will help you not overcook it because the center won’t be so cold when you put it in the oven.

Cover with aluminum foil and bake at 400 degrees for 45 minutes. Then, take off the foil and bake at 425 degrees for another 15 minutes.

 

 

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