- Hey, y'all come on in the kitchen with me.
It's Paula here, quarantine cooking.
But guess what?
Today we're going to continue with Thanksgiving dishes.
Each video will be just one recipe,
and these are the most requested recipes
that I get from y'all,
and they're pretty much, you know, very standard.
It's things that I fix for my family on Thanksgiving.
So, let's see I think last week I shared with y'all
the squash casserole.
It's actually the lady and sons squash casserole
and it's so good, and so simple to make.
And it's one of those dishes where you can make it a couple
of days ahead of time.
You know, when the big bear calls, I have to take his call.
Sorry about that y'all.
So, we made the squash casserole.
Today's recipe is my grandmother Paul's
southern cornbread dressing.
Now some people may call it stuffing, I call it dressing.
So let's talk about stuffing for a minute.
You know, we have been encouraged to really do away
with stuffing turkeys,
because I don't know what it is, but my dressing would
if I made it too soon, it would sour like in a day.
And I can't tell you why,
but so you want your dressing to be made, you know,
kind of the last minute.
You can have everything prepared,
and you can have your cornbread cooked.
You can have your white bread dried out,
but you want to cool
it if you're making it the night before.
You just want to make sure that it's not hot
when you put it in the refrigerator,
that it's completely cooled down,
because I think that's one of the things
that will make it sour.
So, this is the one dish we have to be careful with.
So, and I still do it
to this day just like my grandma Paul taught me.
I think up north they make more of maybe a bread,
a bread dressing with fruits and nuts.
But we don't do any of that down south.
We do this sure enough cornbread dressing.
So I'm going to start,
and I give you the recipe to make this cornbread.
And this is just a normal cornbread.
It's like self-rising corn meal, self-rising flour,
butter milk, couple of tablespoons of oil and like two eggs.
So you definitely don't want to use sweet cornbread.
If your recipe calls for sugar, just omit it.
And if you, you know,
they have some box cornbread mixes out there
and they taste more like cake than cornbread.
So stay away from those.
Not for your dressing.
So I have dried this in the oven.
So I'm just going to tear it up,
and add to my cornbread,
because a little bread is delicious in dressing.
And this is really so easy to make.
And it's so funny, you know, I hardly make it more
than once a year.
Make it around Thanksgiving and I don't know why,
because it's easy.
It's delicious with chicken or pork.
My mama used to make pork and dressing,
and you talking about good and rich.
Oh my goodness.
If you overeat, it's a good chance she's going to be sick
to your stomach because it was so rich, but ever so good.
- [Eddie] Now what kind of gravy do you do with it?
- I do a giblet gravy with my chicken.
And if I was doing pork, I do a pork roast gravy.
- [Eddie] And do you put eggs, chopped eggs in?
- I sure do.
I put sliced bald eggs in my giblet gravy.
And I use the liver and the gizzard.
I cook back down tender, and that goes in into my gravy.
All right, the last thing that grandma Paul taught me
to put in the bread part of our dressing
was a sleeve of saltine crackers.
And that kicks this dressing up so much.
It adds that perfect salty, salty taste to our dressing.
There we go.
Every crumb y'all.
And now made this stock from a wet chicken base, you know,
the kind of chicken base that you buy in the jar,
and I'll show it to you again,
just so you know what I'm talking about.
This stuff is so much better than like the bouillon cubes.
This is much, much stronger, has more strength.
Now, normally I would have bought like the backs, the wings,
pieces of chicken from the grocery store.
And I would have balled that and made my own stock
for the dressing.
But this is kind of a quick fix for dressing,
especially if you're kind of getting it together
at the last minute.
So I used three or four teaspoons, this much water,
and I put it in the microwave, and I got it hot
so that that base would melt in.
And see, that's what it looks like.
This comes in beef, vegetable, pork,
and once in a while, you can even find a seafood base,
but not very often, I have luck with that.
So I'm going to just add this.
Uh oh, this stock.
It went everywhere already.
How could I have missed that big ol' hole?
So the recipe calls for seven cups of stock,
for this much corn bread.
But I didn't use seven cups.
I cut back on it a little bit.
But I do like my dressing moist.
I don't like dried, crumbly dressing.
I want it real moist.
So let's see, how much would you say I had?
I probably had.
- [Eddie] I think it was.
- I had probably five cups.
- [Eddie] Maybe just under, maybe.
It was either five or four.
I got a closeup of it.
I think it was like five.
All right, so I'm gonna have to make me
a little bit more stock.
And I'm gonna do the stick of butter,
and this is going to go in there.
So that'll make it nice and rich,
especially since we're not using the fresh chicken parts.
So, I'm going to add a little bit more base.
So if I were you,
I would start out with seven cups of stock.
And you can make the decision whether you use all
of it or not, depending on the consistency that you like.
But this is getting good.
I think maybe one more cup of stock and we'll have it.
All right while I'm waiting for that water to get hot,
I'm adding in my celery and my onions.
I sauteed these on top of the stove in this black skillet.
And you don't want to over cook this
because this is going to give you a nice little punch
in your dressing.
So you don't want to just kill it.
And, it was.
Let me see.
How much celery?
Two cups of chopped celery and one large diced onion.
And I probably cooked
that in a couple of tablespoons of butter.
Actually, I think I tell you to just melt
a whole stick a butter and cook your onions
and your celery in a stick of butter.
But I did it a little different.
All right, now I want to taste this stock.
It's plenty, plenty, rich enough.
Now, this kind of base contains a lot of sodium.
A lot of sodium.
So you will want to be careful on how much salt you're going
to put in your dressing.
All right, the last thing I'm going to add.
No, you know what?
I'm going to hold off.
Because I want to taste this,
but I can't stand the thoughts of tasting raw eggs.
So I'm going to do this first.
I'm gonna add it all.
Okay, now that looks so good.
How much more would you have said I added Eddie?
That last time.
- [Eddie] It didn't look like it was a full cup.
- It didn't look like a full cup?
- [Eddie] Yeah.
- All right, so I'm going to add, let's see,
how much does this call for?
A tablespoon of poultry seasoning.
Oh no that's sage.
If I put that much sage, everybody would run from my table.
All right, so I'm putting one tablespoon
of poultry seasoning.
And now I tell you that the sage is optional y'all.
Sage is a very strong herb.
And my aunt Peggy has taught me
over the years that she cannot stand sage in her dressing.
So I only put a wee little bit.
I'm gonna put really a wee little bit.
Like less than half a teaspoon.
And that's all I'm gonna put
because I don't aunt Peggy to be poo-pooing on my dressing,
saying you put sage in that dressing,
you know that's not good in there.
So it all depends on your tongue and what you like.
And that's the great part of this
'cause you're the one making it,
so you can make it to your satisfaction.
- [Eddie] So this consistency,
it's almost like a wet oatmeal?
- [Eddie] You want some liquid showing?
- Oh, definitely.
Now it's plenty salty enough and I didn't add one speck
of salt, and it all came from this.
I am going to add some pepper.
And I'm going to add a little garlic powder,
because normally I would use the house seasoning
and y'all know it's got the garlic, the onion powder,
salt and pepper.
So speaking of onion powder,
I know we got the one large onion in it
but I'm gonna add a little onion powder.
And after I get through tasting this,
and I'm actually gonna add.
- [Eddie] A splash more.
- A splash more of water,
because that base was plenty strong.
And see this is going to get thicker and thicker as it sits.
Okay, so let's give it another taste and see if we're.
That is really good Eddie.
Plus, we got salt from the poultry seasoning too.
Let me see.
Let me see what I see with eyes.
Tom, sage, margarine, rosemary, black pepper, and nutmeg.
No, so there was no salt in that.
Sage is sage.
All right so in goes the eggs.
I'm through, I'm through doing my taste test.
And my grandma also taught me to save out one scoop
of raw dressing.
And this is to put down in my giblet gravy.
And that just gives some texture
and a little bit more richness to our giblet gravy.
Mm, this looks so good.
And it's Thanksgiving y'all.
All right, so anyway.
I started talking earlier about the food,
safety, and health they have recommended,
that we possibly should stop stuffing
our turkey because it will rancid.
And the reason for that is that stuffing
that's in the center of that turkey,
it takes so very long for that heat
to get in the very center of that turkey,
that that dressing has time to become rancid
before the turkey will get completely done.
So I don't stuff a turkey anymore.
I do all my stuffing.
- [Eddie] So once upon a time you did do this amount
of dressing inside a turkey?
- No, no, you wouldn't use this much.
- [Eddie] Okay.
- And you would not make it as wet.
- [Eddie] Yeah.
- Because you're going to have a lot of juice coming
from your turkey.
So this would be way too soupy to go inside the bird.
You would basically just want to moisten your cornbread
and all your bread ingredients.
So this is going to feed a lot of people right here y'all.
Now, if you wanted to, you could go ahead
and make this up ahead of time and freeze it.
Just don't add the eggs.
- [Eddie] And don't bake it yet.
- No, don't bake it.
Just put this in the freezer raw.
And when it thaws,
then just fold in your eggs, and it's ready to go.
So you can't beat that.
So no butch aunt Sadie,
I'm putting this in the oven, and I'm going to bake it
for 45 minutes maybe to an hour at 350.
So y'all our dressing was in the oven for 45 minutes,
and I'm just gonna sneak in here and pull out a bite,
and show y'all.
See, and oh it's steaming hot, but see how moist it is.
It's not like that dressing that you would cut with a knife.
You know, see how moist and hot.
It is so hot.
And you can see the pieces of onion and celery.
They're not overcooked.
So we see them there and we're going to taste that crunch.
- [Eddie] And I can honestly say out of everything
that's ever prepared at your house,
no matter how much of that you make,
that that's the first pan to be empty.
- It's delicious.
And I want you to taste it Eddie.
'Cause you know what my dressing's supposed to taste like.
- [Eddie] Yum.
- You like it?
- [Eddie] Yes.
- But I have to tell you, I really like making my stock
from scratch, you know, bony chicken pieces,
and I'll throw a lot in the pot 'cause I want it strong.
And I'll add the carrots, the celery, onion,
but you don't have to be particular with it,
just throw it in the pot
because we're going to pull that out.
But this is dang God sure good for a quick wait isn't it?
Theresa you gotta come taste it.
Reach in and get you a bite.
And I think the seasonings, the herbs.
- [Theresa] So hot.
- I think are perfect.
And you actually,
I could have actually added all seven cups of stock.
- [Theresa] It's amazing how your recipe works out.
- Aha, but you know, I'll formulate a recipe
and then I will never do it the same way twice.
What'd you think?
- [Theresa] I like it.
I don't like dry dressing.
- Me either.
This is beautiful and wonderful.
And I'm so glad it turned out good.
So, you are going to be the queen of the Thanksgiving meal
if you'd make this kind of dressing
and bring it to the table.
And if you use a wet stock,
might want to just put a little bit more butter in it.
Just to make sure.
Love and best dishes.