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Southern Cornbread Dressing Recipe with Sausage - Paula is making a homemade Southern cornbread dressing recipe for Thanksgiving. Learn how to make cornbread dressing from scratch!
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#pauladeen #loveandbestdishes
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0:00
- Hey y'all, I'm in the kitchen,
0:02
and Bobby and Linton,
0:05
and Aunt Peggy's over there at the table.
0:06
Bobby, I'm so glad you're here-
0:07
- Hey.
0:08
- 'Cause you know what I'm making.
0:11
I am making these two children,
0:16
your childhood friends, Suzette and Amy.
0:21
- Oh yeah.
0:22
- And they opened a restaurant
0:23
in Thomasville, Georgia called Sass.
0:25
- Mm-hmm.
0:26
- And those girls have a reputation
0:28
like you would not believe.
0:29
- They always did.
0:30
- People just rave over their food.
0:33
Well this is their Southern cornbread dressing with sausage.
0:38
I have just scrambled up, Bobby-
0:40
- Good.
0:42
- Because their recipe is a pound of breakfast sausage.
0:44
Now I put a stick of butter in,
0:46
and I'm fixing to chop these veggies up and cook those.
0:50
- So it's a light dish.
0:52
- Oh no, this is Thanksgiving.
0:55
This is Thanksgiving cornbread dressing
0:58
at its finest.
1:01
So, anyway, my question to you is
1:04
do you remember when we took y'all to
1:13
Atlanta to the-
1:16
- Six Flags?
1:16
- Six Flags, yes,
1:18
and Bob had brand new shoes on-
1:20
- Oh, and he got blisters,
1:22
just blisters.
1:23
- Yes.
1:24
- Walking around Six Flags. - Tell that story.
1:27
- The only reason that I remember it
1:30
is because of the pictures that we kept.
1:33
We are old.
1:34
We lived in a time when people actually
1:35
had cameras and took pictures
1:37
that you had developed,
1:39
and you had to wait and see them.
1:40
- Yeah.
1:42
- Somewhere these treasures still exist.
1:45
There are pictures of all of us at Six Flags together.
1:48
And I was very young.
1:51
And Amy was very young.
1:53
Suzette and Jamie are the same age,
1:56
and Amy and I are the same age.
1:59
But, anyhow, judging by the pictures
2:01
I was about five, somewhere around that.
2:05
- Maybe.
2:06
- But I do remember the story about Bob
2:07
getting blisters (indistinct). (phone ringing)
2:09
That's my phone.
2:10
- Only Bob would wear a pair
2:12
of brand new loafers just out of the box
2:14
'cause we had been to Richie's.
2:16
And he had bought him
2:18
a new pair of loafers. (laughs)
2:22
and I can see right now.
2:25
We were walking around that hot pavement,
2:28
and he's toting his shoes,
2:30
and looking like this
2:31
'cause the pavement is so hot. (laughs)
2:37
Oh my God.
2:38
- So crazy.
2:39
- He was crazy, son.
2:41
- And he and dad,
2:42
they would go frog digging.
2:44
Do you remember them frog digging?
2:45
- Oh my gosh.
2:46
And snakes would fall in the boat.
2:48
I hated when they did that.
2:50
All right, so I melted a stick of butter, Bobby.
2:53
- Yeah.
2:54
- And now I'm gonna put my chopped onions in there.
2:58
And, will you hit on that celery
3:01
a little bit more?
3:02
- I remember- - Actually I think
3:05
it was supposed to be two sticks of butter, isn't it?
3:08
- [Bobby] You got another stick over here
3:10
that looks like it's waiting on something.
3:12
- I just had two sticks out.
3:13
I just had two sticks out.
3:14
- [Eddie] There's one for the dressing,
3:16
and there, I think, two for the sausage.
3:18
- Oh yeah, I've already put the butter in there.
3:21
Okay, so two sticks,
3:22
wait let me see.
3:27
- All of my memories with Suzette and Amy Dupuis
3:30
revolve around laughter.
3:32
Whenever I think of them
3:33
I think of us just uncontrollably laughing.
3:38
And usually about our parents.
3:44
(Paula laughing)
3:45
Usually telling stories or-
3:47
- All right, excuse me son,
3:49
it was two sticks of butter.
3:49
- Or laughing directly at our parents
3:50
because they were just so crazy.
3:53
It was a simpler place and time,
3:57
Albany, Georgia, in the 1970s,
3:59
Leesburg, Georgia in the 1970s.
4:02
- Uh-huh.
4:04
- [Bobby] It was just, even though we were pretty simple-
4:09
- [Paula] Didn't have no money, honey.
4:11
- [Bobby] Didn't have a whole lot,
4:12
we had a lot of fun.
4:14
- [Paula] Lot of laughs.
4:15
Lot of-
4:16
- Those were good girls,
4:17
and I'm happy that they're successful.
4:20
- Oh, Bobby,
4:21
and they are so much better cooks
4:23
than-
4:25
- Say it.
4:26
- Than Susan and I.
4:27
I mean they are fabulous cooks,
4:30
and they've got the Southern,
4:32
and then they've got the Louisiana heritage.
4:35
Now I'm putting in some garlic, y'all.
4:40
- Well- - With my onions.
4:42
Yeah, so they've got two good strong backgrounds
4:48
in the culinary department.
4:50
- Mm-hmm.
4:51
- You can go ahead
4:52
and add that to the onions, son, it'll be fine.
4:53
- Well God rest their mama's soul.
4:55
- I know. - 'Cause Susan Dupuis
4:57
was just a card.
4:59
- [Paula] She was.
5:01
- So funny.
5:03
So funny.
5:04
- [Paula] Oh my God, she was so funny.
5:05
(Bobby laughing)
5:07
- [Bobby] The funniest story that I can remember
5:09
about Susan Dupuis I cannot tell
5:11
with the camera rolling.
5:14
- [Paula] Oh, you can't?
5:16
- [Bobby] I can't.
5:17
- [Paula] Well whisper to me what it was.
5:19
- [Bobby] But speaking of a simpler place and time,
5:21
I remember when we would go
5:24
to the grocery store as a family-
5:27
- [Paula] Uh-huh.
5:28
- [Bobby] This was before I had a choice
5:30
on whether or not I wanted to go to the grocery store.
5:33
If the car went to the grocery store,
5:35
then I was going to the grocery store.
5:37
- We would go spend the night with them in Leesburg.
5:41
I'm gonna add a little bit more garlic
5:43
'cause I'm afraid I didn't quite have enough.
5:45
- The grocery store was always an adventure.
5:49
And this was in a time,
5:51
you might not believe it.
5:52
If there's people out there my age
5:55
and older, you might remember.
5:57
We'd be walking in the grocery store,
6:00
and people would just be smoking cigarettes
6:01
while they were pushing their.
6:03
- Yeah.
6:04
- And they would drop their cigarettes on the ground,
6:06
and just put 'em out with their foot.
6:08
- That's right.
6:09
- And keeping walking.
6:10
And I remember just the aisles in the grocery store,
6:11
just cigarette butts all over the floor.
6:13
- Uh-huh, uh-huh.
6:15
Some grocery stores would actually have an ash tray,
6:18
but most of them just encouraged you to use the floor.
6:21
- But Susan, Aunt Peggy's over here,
6:24
and she's just looking at me like
6:28
she knows that it's all true.
6:30
(Paula laughing)
6:30
What do you want me to do next?
6:32
- [Paula] Just keep stirring it.
6:34
We gonna cook it till it's kind of translucent.
6:35
- [Bobby] Okay, well we're getting there.
6:37
You got a good hot pot here.
6:38
- I'm chopping these green onions.
6:40
You can add these onions
6:42
and parsley to that now, son, please.
6:45
Bobby, what we're fixing to do now
6:46
is we're fixing to make the cornbread part of this,
6:51
and I've got my self rising cornmeal,
6:55
my self rising flour,
6:57
and I'm gonna use my whisk,
7:00
and just whisk that up.
7:03
I've got my four eggs.
7:05
I've got a couple of tablespoons of oil.
7:12
- There was a little cemetery over there
7:14
by their old house-
7:16
- Yes. - In Leesburg,
7:17
we used to go over there at night
7:19
while y'all were playing Poker
7:20
and doing your thing,
7:21
and we would all go over there.
7:22
And we would play this game called-
7:23
- I'm gonna add my buttermilk.
7:24
- Light as a feather we would play.
7:27
- I don't remember, what game was that?
7:30
- Where you put your fingers under people
7:33
while they're lying flat on the ground,
7:35
and you just lift them with two fingers
7:37
like (indistinct).
7:39
- Y'all were big kids.
7:41
- We were just, God it's all coming back.
7:44
- Light as a feather.
7:45
- [Bobby] I hadn't thought about any of that in a long time.
7:47
But if Suzette and Amy happen to see this video,
7:48
they will know early what I'm talking about.
7:50
- [Paula] Oh, listen Bobby, they-
7:51
- [Bobby] And peace power to the people of the world.
7:54
I don't know if you remember hearing that phrase,
7:56
Jamie and Suzette.
7:58
(Paula laughing)
8:00
That was their little thing-
8:01
- Well those girls just love y'all.
8:03
- Panama City back when Panama City was
8:07
not what it is now.
8:08
And it was just small little inexpensive motels.
8:11
- We'd stay at the Sphinx Motel.
8:13
- The Fiesta.
8:14
I remember staying at the Fiesta
8:16
right there on the strip with them.
8:17
- Yes.
8:18
- That was our, you know,
8:22
it seemed like we were rich.
8:24
- [Paula] (laughs) I know it,
8:26
but we were so broke, honey.
8:28
- [Bobby] We just happened to live
8:29
close enough to the Gulf of Mexico
8:30
that we could go on a beach vacation.
8:31
- It was like three hours from Albany to-
8:33
- [Bobby] Yep, right there at it.
8:34
- Oh my gosh.
8:36
- [Bobby] All right, well that looks good.
8:38
- Okay, son, that looks perfect.
8:39
I'm gonna take a little break,
8:40
and get cleaned up over here.
8:42
So that is it.
8:46
Mm, that's good.
8:49
That is good just raw.
8:51
So I'm gonna put this in the oven,
8:52
I'm gonna bake it for about 45 minutes.
8:54
I'm gonna take it out of the oven,
8:56
let it cool for a minute,
8:58
and then I'm gonna get out my big killer pan,
9:01
and crumble it up.
9:01
We're gonna add out sausage,
9:03
we're gonna add our chicken stock,
9:05
and we're gonna add all those wonderful sauteed vegetables.
9:12
I love you girls.
9:14
Okay.
9:16
So our cornbread is done,
9:18
and it's delicious.
9:24
I could eat it just like that.
9:26
All right, so, in goes our vegetables that we sauteed.
9:34
I got a spatula so I can get every bit of that-
9:40
- Goodness. - Goodness, yes,
9:43
that's the goodness.
9:45
This is the pot that we cooked the sausage in,
9:47
and we only cooked it for five or six minutes,
9:54
but it looks completely done.
9:57
In the drippings.
10:00
So it's gonna be cooking for a while longer.
10:05
Oh my gosh.
10:09
I think I have to start making sausage dressing.
10:19
That breakfast sausage smells so good.
10:20
- [Eddie] Mm-hmm.
10:22
- All right.
10:23
So now I'm gonna start by adding our stock.
10:27
Then the girls say
10:30
three to four cups,
10:33
but I think I actually make mine
10:35
a little bit more moist than them.
10:39
That's one, two,
10:47
three, four.
10:52
Like I said, I like my cornbread kind of moist.
10:57
All right, was six, Eddie?
10:58
- [Eddie] That was five.
10:59
- Five?
11:00
Okay.
11:01
So now I'm gonna stir it.
11:05
Oh yeah, it needs.
11:08
- [Eddie] Because some eggs go in it too.
11:10
- Yeah.
11:11
But I don't put eggs in til last
11:12
because I can't taste it if it's got raw eggs in it,
11:16
it makes me sick.
11:18
So, that definitely is not moist enough for me.
11:26
So, that's six.
11:32
And I think in my recipe that makes the same amount,
11:36
I think I use seven cups.
11:40
So if you want it dry,
11:43
use less liquid,
11:45
but if you want it moist use more.
11:56
Yummy.
11:59
Let's add a little bit more,
12:00
so I'm gonna put it all.
12:02
And now I'm gonna give it a taste.
12:07
And see what our flavor profile is.
12:22
It's very good.
12:24
Eddie, I didn't put any salt in this,
12:29
but taste that.
12:31
I don't think it needs a bit of salt.
12:34
I think all I need to add is a little pepper,
12:39
and I think it's good to go.
12:41
So now that Eddie and I have tasted it,
12:46
I'm gonna beat up my egg, uh-oh.
12:53
I'm gonna beat up my eggs.
12:56
'Cause I just got an aversion to raw eggs, y'all.
13:01
So I like to taste mine
13:03
before I put my eggs in.
13:16
Okie doke.
13:20
Beat those up a little bit.
13:26
And your egg is what makes it set,
13:30
and kind of puff.
13:46
Oh yeah.
13:47
- [Eddie] So you can go ahead
13:49
and make this a day ahead of time
13:51
and just bake it off.
13:52
- But let me caution everybody
13:55
because out of all dishes that you can make ahead of time,
13:59
dressing is the very thing that will sour in a minute,
14:06
so you wanna make sure that
14:08
when you put all this together
14:10
that it's all at room temperature,
14:13
and then you can Put it in the refrigerator
14:15
and then make it the next morning.
14:18
Do not mix it together while it's hot,
14:20
and put it in the refrigerator
14:22
because if it's in a thick container and hot,
14:27
it takes hours for that center to get cold,
14:31
and it will sour,
14:32
you'll have to throw it out
14:33
and start it all over again.
14:35
So, like I said, you can see everything I had
14:38
was at room temperature when I put it together.
14:45
I had to throw out buckets
14:49
of dressing at the restaurant.
14:53
Yeah, I had to learn that the hard way
14:56
'cause I would make it,
14:57
and I would put it in buss tubs, Eddie.
15:01
Oh my gosh, that broke my heart,
15:06
and I had to start all over again.
15:10
This is gonna make two pans, Eddie.
15:15
Which is great.
15:17
And this freezes really, really well.
15:23
Now if I was gonna put this in the refrigerator,
15:28
I would wait until in the morning to put my eggs in it.
15:34
So there we go.
15:35
That's a beautiful little pan of Thanksgiving
15:39
cornbread dressing with sausage.
15:42
In the oven, 350.
15:44
Maybe 30-45 minutes.
15:47
Okay, Mikey, this has gotten ready,
15:50
this dressing has gotten ready just in time
15:53
for me to feed Michael supper.
15:57
Look at this.
15:59
Now y'all I put the perfect amount
16:02
of chicken stock in that for my taste.
16:07
This is a consistency that my grandmother Paul taught me
16:11
to make my dressing.
16:14
So I can't hardly wait.
16:19
Ooh, you're gonna be a happy camper.
16:23
- [Michael] Is it good?
16:26
- I got fresh apple salad,
16:29
roasted chicken and dressing.
16:34
So good.
16:37
So you wanna taste it,
16:40
and- - Sure.
16:41
- Tell 'em what you think about it?
16:42
- Thank you.
16:43
- You may want me to make sausage dressing
16:45
every Thanksgiving instead of-
16:49
- Oh, that is good.
16:50
- Isn't that good?
16:51
So good.
16:52
- I didn't get any sausage.
16:53
- Well it's crumpled up in there.
16:58
- It is good.
16:59
- Mm-hmm, isn't that good?
17:01
And the Thanksgiving apple salad is so good.
17:03
I hope y'all will try these recipes.
17:06
- Mm, that's good too.
17:07
- I know.
17:08
That Thanksgiving apple salad
17:10
is in a custard rather than just mayonnaise,
17:13
and it's fabulous.
17:15
- I'll be back.
17:17
- That's what I was afraid of.
17:19
(Michael laughing)
17:20
Love and best dishes y'all. (laughs)
17:24
Hey, y'all, it's Paula Deen.
17:25
Now, if you enjoyed this video, be sure to like it
17:29
and click the subscribe button as well as the notification
17:33
bell to be alerted when I post a video.
17:37
Love and Best Dishes Y'all.
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