0:10
one of the best parts of our
0:11
Thanksgiving meal today is going to be
0:13
our Southern cornbread dressing and I've
0:16
got my stock poock going here and it's
0:18
filled with the giblets from our turkey
0:21
and good fatty Rich pieces of the
0:23
chicken like the back and the wing and
0:25
I've got this going and it's smelling
0:27
and looking so good but just just to
0:29
make sure that it's good and Rich I'm
0:31
going to add a little granulated chicken
0:33
bullan but it's looking and smelling
0:36
wonderful and I'm going to add a little
0:40
pepper and a little bit of salt now if
0:43
you use very much of your chicken bullan
0:45
you'll just want to be careful with your
0:46
salt because it is just almost nothing
0:49
but pure salt itself and while that's
0:52
cooking we're going to put together our
0:55
actual cornbread I'm going to start by
1:00
and always use the green leafy part to
1:04
your celery it's so pretty flowing
1:07
throughout your dressing and we're going
1:09
to sauté this in a stick of butter
1:14
butter to if you need it you know I
1:17
always love cooking Thanksgiving I'll
1:19
never forget the very first one that I
1:21
cooked I was 23 years old and it was
1:24
1970 and I found myself without a mother
1:26
to cook my meal for me so I was
1:29
responsible for doing that and I'll
1:31
never forget the day before Thanksgiving
1:34
I stayed on the phone all day long with
1:35
my Aunt Peggy she helped me through my
1:38
whole entire meal so I'll never forget
1:40
Uncle George saying damn it get off the
1:43
phone with her I'm not g to get my meal
1:46
now we're just going to let this kind of
1:48
sauté we don't want to Brown it all that
1:50
sauté and we're going to move on to
1:52
actually putting the bread part of our
1:54
dressing together and I've got my dried
1:56
out toast this is just plain old white
2:00
and I'm just going to crumble it up this
2:03
is a fun dish to make you can work out
2:05
all your frustrations if you have any
2:08
and then we're going to add a sleeve of
2:10
saltine crackers and these Saltines just
2:13
give your dressing such a nice little
2:15
punch this is a trick that my
2:17
grandmother Paul taught me now this is
2:19
just a simple cornbread recipe here
2:23
we're just going to crumble that up in
2:25
there and you can see our celery and our
2:27
onions are coming along nicely and while
2:30
those are going we're going to go ahead
2:31
and beat up our eggs because our eggs
2:34
are going to make our dressing bind
2:37
together and it's going to fluff it up
2:39
and just make it so light and delicious
2:42
all right we're ready here I think with
2:43
our celery and our onions so we're going
2:46
to just dump this into our Bowl when you
2:49
start doing this make sure you have a
2:52
nice large bowl because before you know
2:54
that you've added all your ingredients
2:55
in there your ingredients go from here
2:57
to here very quickly so as you can see
3:00
I've kind of misjudged my pot size so
3:03
I'm just going to mix
3:08
this up and pour it into a larger
3:14
pot I hate to give up this beautiful
3:16
Bowl it's one of my favorites but we'll
3:19
have to pull it out and use it another
3:21
time now we've got plenty of room
3:23
because we're going to be adding a good
3:25
bit of that wonderful Rich stock now
3:28
just filled this dressing straight from
3:31
the stock pot all right we're going to
3:33
stop now and stir this it's almost time
3:36
for this baby to go in the oven that's
3:39
almost perfect right there and now I'm
3:42
going to add just a little sage and then
3:45
we're going to put a little poultry
3:46
seasoning just to make sure it's got
3:49
enough kick and a little bit more black
3:52
pepper I really really like pepper in my
3:54
dressing and last but not least a very
3:57
important ingredient and that's our eggs
3:59
if you're going to make this up ahead of
4:01
time be very very careful because this
4:04
is one of those dishes that can if it's
4:06
not refrigerated properly it can really
4:08
sour on you so we're ready to go ahead
4:11
and transfer this now into our casserole
4:14
dish doesn't that look so so good all
4:18
right this is ready to go into the
4:25
oven look perfect Southern cornbread
4:29
dressing I think I'm going to sneak a
4:30
taste out of here and I'm actually G to
4:33
go from kind of underneath so nobody
4:35
will know that the cook's been in
4:42
it ain't Peggy you'd be proud
