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- Hey, y'all it's Jamie Deen here,
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again, today, and I am thankful.
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Thankful for y'all tuning in.
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I'm thankful for the season that it is,
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which is Thanksgiving.
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And I'm also very thankful for dressing,
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one of my favorite things to eat.
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So today we're in mom's kitchen,
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she's off doing some work
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and we're gonna put together
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a buttermilk cornbread dressing.
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Now the first step to buttermilk cornbread dressing
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is you need butter, milk, cornbread.
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that my mother has this laying around.
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Her cornbread mix that we use,
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and she actually calls for buttermilk in this recipe.
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So Theresa has prepared one box
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of cornbread mix using buttermilk,
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and we've crumbled this up, you see.
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I did a little bit of prep work before y'all got here today.
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This is two cups of onions,
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two cups of celery, and some minced garlic.
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You know Theresa wants me to tell you,
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so it's a tablespoon of minced garlic.
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And I've got a couple of,
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let's see, tablespoons of butter in here,
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a quarter of a cup of unsalted butter.
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So we melted down the butter and we've sweat,
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we sweated these vegetables.
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So when you sweat an onion
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or celery or whatever,
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you could see that none of this has been brown,
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but I've taken most of the crunch out of it.
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So you cook it on a low heat with butter,
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and I'll put a little bit of salt and pepper in.
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This is the beginnings of a million fantastic recipes.
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Celery, onion, and garlic with butter,
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little salt, pepper, and we sweat this down.
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See none of it has brown,
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but it's all gonna be perfect
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for our cornbread recipe.
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So that's where we're gonna start today.
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We're gonna take these four cups of vegetables,
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we're gonna mix this into our bowl.
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I'm doing this out of order.
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This recipe came from one
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of my mom's magazines and now.
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- [Woman] Why are you making dressing then?
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Dressing is one of those things
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that I only eat it one time a year.
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Like how often do y'all really
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eat cornbread dressing throughout the year?
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And it's only my fault because I love it so much.
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I could eat it every month,
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but I save up all year long
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and I love my mama's dressing.
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Oh my gosh, I love it.
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So, to this we're gonna add two cups.
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We're using low sodium chicken stock.
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I have two lightly beaten eggs.
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This is a really, really simple recipe.
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We're gonna use one 10.5 ounce can
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of Cream of Chicken Condensed Soup.
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Were using the condense because it's got a lot,
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a lot, a lot of flavors in a condensed soup.
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To this, we also are gonna add a tablespoon
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and we've got half a teaspoon of salt
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and half a teaspoon of pepper.
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We're gonna incorporate this all together.
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I'm gonna use my whisk.
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Kind of get this soup beat up a little bit.
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This is a very, very, very wet recipe.
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So, if you've made cornbread dressing before,
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if you're a little worried about it being too wet,
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Dry dressing is the worst.
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As much as I like dressing I dislike dry dressing.
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So you see mom's recipe has got a lot,
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a lot of liquid in it.
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And to this, we're gonna add our cornbread
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that Theresa has made and crumble.
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You see, now it's gonna start,
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it looks like, kind of like a soup.
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And you see how this cornbread is soaking this liquid up.
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- [Woman] Oh, it smells good and I'm hungry.
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- It is good, good, good.
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Thanksgiving has always been a really fun time
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around my mom's house,
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and since we've had our restaurant
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for over 30 years now,
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there's always a lot of people,
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whether it's students
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or whoever it might be
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that don't get the opportunity to go home
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and have Thanksgiving with their family,
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so my mom has always had an open house Thanksgiving.
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So there's no telling who's gonna come from,
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you know, our network of friends
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or people that we work with or restaurants,
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It's always a really fun mix of people.
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And my friend Dolphus,
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who is probably 6'8",
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and he's lost a good bit of weight,
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but he's 350 pounds or so.
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I always try to sit next to big D
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'cause it makes me look small.
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My plate is always bigger than his.
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I eat too much on Thanksgiving.
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It's kind of my thing.
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So, we got our baking pan
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and I sprayed it with some nonstick
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and we're gonna work our corn bread down into here.
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I've got our oven going at 350 degrees,
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and this is gonna take probably
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between 45 and 55 minutes or so.
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and get this cooked all the way through.
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Look how beautiful that is.
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I mean this is just screaming the holidays.
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So, I'm gonna pop this into the oven,
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and don't go anywhere
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because when you get back,
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you'll see me eat dressing with both hands.
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All right, y'all my timer just went off,
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and here's our dressing.
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Tell you what, my mama's oven cooks
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faster than my oven at the house.
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I'm gonna have to ask her about that.
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Let's see what we got here.
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Oh, dressing, dressing, oh, look at that.
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- [Woman] Look how good.
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- See it's got that moistness down low,
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the top's a little bit dryer than,
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I'm gonna blame my mama's fast
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cooking commercial oven on that.
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Now, if you get something that looks like this,
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if you wanted to dab a little bit
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of chicken stock or something on the top
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to kind of soften it,
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but as y'all can see once you get on the inside
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that is moist and delicious right there.
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If y'all been watching,
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I've done a few of these videos and I love to do them.
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I love to work with Theresa.
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I love to see you all.
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I love to do all this.
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I damn near burnt my mouth shut
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about three weeks ago
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because I ate something too fast
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when it came out of the oven.
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I'm going back in though.
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I know it's too hot, but I got to.
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Close, I almost did it.
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This has got all the flavors of Thanksgiving in it for me.
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Garnish this with a little bit of sage,
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When we're working at the restaurant,
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when we first started doing Thanksgivings,
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we would just do so much cornbread dressing
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of the day is when I would get to sit down and eat
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and I would take biscuits,
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put dressing, cranberry, Turkey, biscuits.
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I would eat everything on one biscuit.
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This is certainly good enough to go in one
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of my Thanksgiving biscuits.
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I'm thankful for y'all
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and I'm thankful for dressing.
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Thanks for tuning in.
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We'll see y'all around the kitchen.
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Mmm, happy Thanksgiving.
