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The next best substitute would be French Dressing, followed by Russian Dressing

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Turkey and Dressing Casserole Makes 6 to 8 servings Ingredients Turkey: 1 (4-pound) fresh or thawed frozen turkey breast 2 stalks celery, cut into 1-inch pieces 2 carrots, cut into 1-inch pieces 1 onion, quartered cup fresh parsley leaves 1 tablespoon black peppercorns 2 bay leaves 1 teaspoon salt Dressing: cup butter 2 cups chopped onion 2 cups chopped celery 1 tablespoon minced garlic 2 (6-ounce) packages buttermilk cornbread mix, baked according to package directions 6 frozen buttermilk biscuits, baked according to package directions 1 tablespoon poultry seasoning 1 teaspoon rubbed sage 1 teaspoon dried thyme leaves 2 large eggs, lightly beaten Garnish: chopped fresh parsley, chopped fresh sage Instructions For turkey: In a large stockpot, bring all ingredients and water to cover to a boil over high heat

Two tablespoons, which is what Im using, is just enough to infuse it with ginger flavor without feeling any tingling on the tongue

Ingredients 1 large avocado, pitted 1/4 small yellow onion, finely chopped 3 scallions, white and light green parts only 1 clove garlic, peeled 1/4 cup extra-virgin olive oil 1/4 cup (or more) water 3 Tbsp

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