Hoosier Holiday Hurry Curry Dip

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SUMMARY

Busy this holiday season , but still have to bring a dish to a holiday get together? Try a vegtable platter and holiday hurry curry dip, it will be a holiday hit and is fast to prepare.

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Source: morque file menstatic

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We are all busy during the holiday, but we all have usually at least one office holiday get together or family gathering that requires us to bring a treat. Health conscious folks always head for raw vegetable tray at get together. This year instead of making the old stand by onion or ranch dip, try this easy hurry curry dip. It goes great with raw veggies and pita chips. There is a low calorie version of this dip included in this recipe.

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This is a great dip to take to a holiday office pitch in.

Source: morquefile Penywis

Cook Time

Prep time: 30 min

Ready in: 30 min

Yields: enough for the center of a veggie tray- 1 cup

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Ingredients Holiday Hurry Curry Dip

• 1 cup mayonnaise or Miracle Whip
• 1 tsp vinegar, white
• 1 tsp horseradish
• 1 tsp onion flakes, dried
• 1 tsp garlic salt
• 1 tbsp curry powder

Holiday Hurry Curry Dip Instructions

1. Mix mayonnaise or Miracle Whip , Vinegar, horseradish well with a egg beater.
2. With a wooden spoon mix in onion flakes,garlic salt,and curry powder.
3. Garnish with paprika.
4. For healther version use low fat cottage cheese prepared in a blender. Substitute garlic powder for garlic salt.
5. Note curry flavor is not as strong as amount used seems to suggest.

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Use lowfat cottage cheese as a way to save calories in this recipe.

Source: By FASTILY (I created this work entirely by myself.)

Holiday Vegtable Dip

For Mayo Based Holiday Hurry Curry Dip

Nutrition Facts
Serving size: 1
Calories	120
Calories from Fat	18
% Daily Value *
Fat 2 g	3%
Carbohydrates 7 g	2%
Sugar 2 g
Cholesterol 10 mg	3%
Sodium 210 mg	9%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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Knock the Stuffing Out Your Thanksgiving Guests with This Hoosier Corn Bread Sausage Stuffing

by Rebecca Furtado
79 Followers

Stuff your holiday bird with this easy classic hoosier corn bread sausage dressing.

Source: public domain at publicdomain.net

The Stuffy History of Corn Bread and Sausage Stuffing

Stuffing or taking dried fruits, grains, and vegetables and cooking them inside a cavity of our dinner meat is a tradition that may go back to the Romans. In ancient recipe books you find instructions for using old cereal called spelt to stuff hares and boars. The Victorians in English speaking countries called stuffing for poultry ‘dressing'; so dressing the bird went beyond removing feathers and innards. Later the term ‘stuffing’ replaced the word dressing.

Hoosier pioneers would have been familiar and probably stuffed their Sunday dinner birds with cornbread and sausage stuffing. Corn bread was the original pioneer bread and sausage was the way to preserve meat during the summer months. Not all sausage would have been from pork. Most families thought ‘pork’ was an important commodity to sell; not eat.. Venison sausage probably would have been a more popular choice and certainly liven the taste of any cornbread and sausage stuffing, hence I am sure there were many additional spices added to the recipe to tame that gamey taste.

This recipe makes enough stuffing for one 10 to 12 pound turkey. It leaves enough to be set aside for a stand alone casserole

Source: By Rick Kimpel [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons

Cook Time for Hoosier Corn Bread Sausage Stuffing

Prep time: 40 min

Cook time: 30 min

Ready in: 1 hour 10 min

Yields: Stuffing for 10-12 pound Turkey

Ingredients for Hoosier Corn Bread Sausage Stuffing

• 1lb bulk sausage, hot
• 1 cup celery, chopped
• 2-8x8 inch cornbread, square
• 1 cup chicken broth, canned or reserved
• 1 cup onion, chopped
• 1/4 cup butter or margerine, stick
• 2 tsp salt
• 2 tsp poultry seasoning
• 1 tsp pepper
• 2 tbsp sausage drippings, reserved

Corn bread made in the skillet was a staple of the pioneer diet.

Source: Wikimedia Commons

The ingrediants for corn bread sausage dressing should be prepared on the stove top.

Source: o0o0xmods0o0o at Morguefile

Instructions for Corn Bread Sausage Stuffing

1. Saute sausage in a frying pan, breaking up with a fork until fully cooked.
2. Drain and reserve two tablespoons of drippings from the sausage.
3. Using the fry pan they you fixed the sausage in saute onions and celery in the drippings and butter (or margerine).
4. Crumble the cornbread . You should have 8 cups of crumbs. Use a dry measure.
5. In a large bowl combine sauage, celery, onions, seasonings, and chicken broth. There should be enough to stuff a 10- 12 pound turkey.
6. There will be some left over to serve as a side dish for those who do not want the stuffing straight from the bird. Use a greased casserole to bake stuffing at 350 degrees for 30 minutes.

Cook some dressing in the oven for your guests who do not like their dressing straight from the bird.

Source: public domain from public domain. net

Nutrition for Hoosier Corn Bread Sausage Stuffing

Nutrition Facts
Serving size: 8 oz
Calories	280
Calories from Fat	81
% Daily Value *
Fat 9 g	14%
Saturated fat 4 g	20%
Unsaturated fat 5 g
Carbohydrates 36 g	12%
Fiber 3 g	12%
Protein 12 g	24%
Cholesterol 9 mg	3%
Sodium 690 mg	29%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Learn To Stuff A Turkey

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