Up next in 10
Holiday Recipes: Grandmother Paul's Southern Cornbread Dressing Recipe - Paula’s in the kitchen today to show you how to make a dressing so good it’s sure to please…Southern cornbread dressing!
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
Recipe Link: https://www.pauladeen.com/recipe/southern-cornbread-stuffing/
------------------------
For more episodes of Holiday Recipes videos click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGAhuN4aB9eQCNZtrfVxz13
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
------------------------
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen
------------------------
#pauladeen #holidayrecipes
Show More Show Less View Video Transcript
0:00
- Hey, y'all come on in the kitchen with me.
0:02
It's Paula here, quarantine cooking.
0:04
But guess what?
0:07
Today we're going to continue with Thanksgiving dishes.
0:13
Each video will be just one recipe,
0:17
and these are the most requested recipes
0:21
that I get from y'all,
0:24
and they're pretty much, you know, very standard.
0:27
It's things that I fix for my family on Thanksgiving.
0:31
So, let's see I think last week I shared with y'all
0:35
the squash casserole.
0:37
It's actually the lady and sons squash casserole
0:41
and it's so good, and so simple to make.
0:45
And it's one of those dishes where you can make it a couple
0:49
of days ahead of time.
0:51
You know, when the big bear calls, I have to take his call.
0:55
Sorry about that y'all.
0:58
So, we made the squash casserole.
1:02
Today's recipe is my grandmother Paul's
1:07
southern cornbread dressing.
1:10
Now some people may call it stuffing, I call it dressing.
1:14
So let's talk about stuffing for a minute.
1:17
You know, we have been encouraged to really do away
1:20
with stuffing turkeys,
1:23
because I don't know what it is, but my dressing would
1:29
if I made it too soon, it would sour like in a day.
1:36
And I can't tell you why,
1:38
but so you want your dressing to be made, you know,
1:43
kind of the last minute.
1:45
You can have everything prepared,
1:48
and you can have your cornbread cooked.
1:50
You can have your white bread dried out,
1:53
but you want to cool
1:56
it if you're making it the night before.
1:59
You just want to make sure that it's not hot
2:03
when you put it in the refrigerator,
2:05
that it's completely cooled down,
2:09
because I think that's one of the things
2:10
that will make it sour.
2:16
So, this is the one dish we have to be careful with.
2:20
So, and I still do it
2:22
to this day just like my grandma Paul taught me.
2:25
I think up north they make more of maybe a bread,
2:30
a bread dressing with fruits and nuts.
2:34
But we don't do any of that down south.
2:37
We do this sure enough cornbread dressing.
2:40
So I'm going to start,
2:43
and I give you the recipe to make this cornbread.
2:46
And this is just a normal cornbread.
2:51
It's like self-rising corn meal, self-rising flour,
2:55
butter milk, couple of tablespoons of oil and like two eggs.
3:00
So you definitely don't want to use sweet cornbread.
3:06
If your recipe calls for sugar, just omit it.
3:09
And if you, you know,
3:12
they have some box cornbread mixes out there
3:17
and they taste more like cake than cornbread.
3:20
So stay away from those.
3:23
Not for your dressing.
3:26
So I have dried this in the oven.
3:31
So I'm just going to tear it up,
3:34
and add to my cornbread,
3:40
because a little bread is delicious in dressing.
3:48
And this is really so easy to make.
3:52
And it's so funny, you know, I hardly make it more
3:55
than once a year.
3:57
Make it around Thanksgiving and I don't know why,
3:59
because it's easy.
4:01
It's delicious with chicken or pork.
4:06
My mama used to make pork and dressing,
4:09
and you talking about good and rich.
4:12
Oh my goodness.
4:14
If you overeat, it's a good chance she's going to be sick
4:18
to your stomach because it was so rich, but ever so good.
4:25
- [Eddie] Now what kind of gravy do you do with it?
4:27
- I do a giblet gravy with my chicken.
4:31
And if I was doing pork, I do a pork roast gravy.
4:35
- [Eddie] And do you put eggs, chopped eggs in?
4:38
- I sure do.
4:39
I put sliced bald eggs in my giblet gravy.
4:45
And I use the liver and the gizzard.
4:51
I cook back down tender, and that goes in into my gravy.
5:00
All right, the last thing that grandma Paul taught me
5:03
to put in the bread part of our dressing
5:07
was a sleeve of saltine crackers.
5:11
And that kicks this dressing up so much.
5:18
It adds that perfect salty, salty taste to our dressing.
5:28
There we go.
5:29
Every crumb y'all.
5:34
And now made this stock from a wet chicken base, you know,
5:43
the kind of chicken base that you buy in the jar,
5:48
and I'll show it to you again,
5:51
just so you know what I'm talking about.
5:55
This stuff is so much better than like the bouillon cubes.
5:59
This is much, much stronger, has more strength.
6:03
Now, normally I would have bought like the backs, the wings,
6:11
pieces of chicken from the grocery store.
6:13
And I would have balled that and made my own stock
6:17
for the dressing.
6:21
But this is kind of a quick fix for dressing,
6:24
especially if you're kind of getting it together
6:28
at the last minute.
6:30
So I used three or four teaspoons, this much water,
6:39
and I put it in the microwave, and I got it hot
6:44
so that that base would melt in.
6:50
And see, that's what it looks like.
6:54
This comes in beef, vegetable, pork,
6:59
and once in a while, you can even find a seafood base,
7:06
but not very often, I have luck with that.
7:09
So I'm going to just add this.
7:12
Uh oh, this stock.
7:15
It went everywhere already.
7:18
How could I have missed that big ol' hole?
7:23
So the recipe calls for seven cups of stock,
7:30
for this much corn bread.
7:32
But I didn't use seven cups.
7:39
I cut back on it a little bit.
7:42
But I do like my dressing moist.
7:48
I don't like dried, crumbly dressing.
7:53
I want it real moist.
7:58
So let's see, how much would you say I had?
8:01
I probably had.
8:03
- [Eddie] I think it was.
8:04
- I had probably five cups.
8:06
- [Eddie] Maybe just under, maybe.
8:08
It was either five or four.
8:11
I got a closeup of it.
8:13
- Yeah.
8:14
I think it was like five.
8:18
All right, so I'm gonna have to make me
8:21
a little bit more stock.
8:25
And I'm gonna do the stick of butter,
8:32
and this is going to go in there.
8:37
So that'll make it nice and rich,
8:40
especially since we're not using the fresh chicken parts.
8:48
So, I'm going to add a little bit more base.
9:01
So if I were you,
9:02
I would start out with seven cups of stock.
9:06
And you can make the decision whether you use all
9:12
of it or not, depending on the consistency that you like.
9:19
But this is getting good.
9:20
I think maybe one more cup of stock and we'll have it.
9:30
All right while I'm waiting for that water to get hot,
9:33
I'm adding in my celery and my onions.
9:38
I sauteed these on top of the stove in this black skillet.
9:43
And you don't want to over cook this
9:46
because this is going to give you a nice little punch
9:51
in your dressing.
9:53
So you don't want to just kill it.
9:56
And, it was.
10:00
Let me see.
10:01
How much celery?
10:02
Two cups of chopped celery and one large diced onion.
10:10
And I probably cooked
10:11
that in a couple of tablespoons of butter.
10:22
Actually, I think I tell you to just melt
10:25
a whole stick a butter and cook your onions
10:27
and your celery in a stick of butter.
10:31
But I did it a little different.
10:33
All right, now I want to taste this stock.
10:38
Mm.
10:39
It's plenty, plenty, rich enough.
10:44
Now, this kind of base contains a lot of sodium.
10:52
A lot of sodium.
10:53
So you will want to be careful on how much salt you're going
10:57
to put in your dressing.
11:00
All right, the last thing I'm going to add.
11:03
No, you know what?
11:04
I'm going to hold off.
11:05
Because I want to taste this,
11:07
but I can't stand the thoughts of tasting raw eggs.
11:11
So I'm going to do this first.
11:16
Okay.
11:22
I'm gonna add it all.
11:27
Okay, now that looks so good.
11:31
How much more would you have said I added Eddie?
11:37
That last time.
11:38
- [Eddie] It didn't look like it was a full cup.
11:40
- It didn't look like a full cup?
11:41
- [Eddie] Yeah.
11:42
- All right, so I'm going to add, let's see,
11:46
how much does this call for?
11:47
A tablespoon of poultry seasoning.
11:54
Oh no that's sage.
11:56
Whoa.
11:58
If I put that much sage, everybody would run from my table.
12:04
All right, so I'm putting one tablespoon
12:09
of poultry seasoning.
12:12
And now I tell you that the sage is optional y'all.
12:20
Sage is a very strong herb.
12:24
And my aunt Peggy has taught me
12:26
over the years that she cannot stand sage in her dressing.
12:31
So I only put a wee little bit.
12:37
I'm gonna put really a wee little bit.
12:43
Like less than half a teaspoon.
12:45
And that's all I'm gonna put
12:48
because I don't aunt Peggy to be poo-pooing on my dressing,
12:53
saying you put sage in that dressing,
12:56
you know that's not good in there.
12:59
So it all depends on your tongue and what you like.
13:06
And that's the great part of this
13:08
'cause you're the one making it,
13:10
so you can make it to your satisfaction.
13:13
- [Eddie] So this consistency,
13:15
it's almost like a wet oatmeal?
13:19
- Mhm.
13:20
- [Eddie] You want some liquid showing?
13:22
- Oh, definitely.
13:24
Definitely.
13:28
Definitely.
13:28
Now it's plenty salty enough and I didn't add one speck
13:34
of salt, and it all came from this.
13:41
I am going to add some pepper.
13:50
And I'm going to add a little garlic powder,
14:02
because normally I would use the house seasoning
14:05
and y'all know it's got the garlic, the onion powder,
14:09
salt and pepper.
14:12
So speaking of onion powder,
14:16
I know we got the one large onion in it
14:18
but I'm gonna add a little onion powder.
14:27
And after I get through tasting this,
14:32
and I'm actually gonna add.
14:36
- [Eddie] A splash more.
14:36
- A splash more of water,
14:39
because that base was plenty strong.
14:42
And see this is going to get thicker and thicker as it sits.
14:49
Okay, so let's give it another taste and see if we're.
14:57
That is really good Eddie.
15:00
Plus, we got salt from the poultry seasoning too.
15:11
Let me see.
15:12
Let me see what I see with eyes.
15:17
Tom, sage, margarine, rosemary, black pepper, and nutmeg.
15:22
No, so there was no salt in that.
15:26
Sage is sage.
15:34
All right so in goes the eggs.
15:36
I'm through, I'm through doing my taste test.
15:45
And my grandma also taught me to save out one scoop
15:56
of raw dressing.
16:00
And this is to put down in my giblet gravy.
16:06
And that just gives some texture
16:11
and a little bit more richness to our giblet gravy.
16:20
Mm, this looks so good.
16:22
And it's Thanksgiving y'all.
16:26
All right, so anyway.
16:30
I started talking earlier about the food,
16:40
safety, and health they have recommended,
16:44
that we possibly should stop stuffing
16:47
our turkey because it will rancid.
16:50
And the reason for that is that stuffing
16:53
that's in the center of that turkey,
16:55
it takes so very long for that heat
16:59
to get in the very center of that turkey,
17:03
that that dressing has time to become rancid
17:08
before the turkey will get completely done.
17:12
So I don't stuff a turkey anymore.
17:17
I do all my stuffing.
17:21
- [Eddie] So once upon a time you did do this amount
17:24
of dressing inside a turkey?
17:27
- No, no, you wouldn't use this much.
17:29
- [Eddie] Okay.
17:30
- And you would not make it as wet.
17:32
- [Eddie] Yeah.
17:33
- Because you're going to have a lot of juice coming
17:34
from your turkey.
17:38
So this would be way too soupy to go inside the bird.
17:45
You would basically just want to moisten your cornbread
17:53
and all your bread ingredients.
18:04
So this is going to feed a lot of people right here y'all.
18:09
Now, if you wanted to, you could go ahead
18:13
and make this up ahead of time and freeze it.
18:17
Just don't add the eggs.
18:21
- [Eddie] And don't bake it yet.
18:22
- No, don't bake it.
18:23
Just put this in the freezer raw.
18:27
And when it thaws,
18:28
then just fold in your eggs, and it's ready to go.
18:33
So you can't beat that.
18:36
So no butch aunt Sadie,
18:38
I'm putting this in the oven, and I'm going to bake it
18:40
for 45 minutes maybe to an hour at 350.
18:45
So y'all our dressing was in the oven for 45 minutes,
18:50
and I'm just gonna sneak in here and pull out a bite,
18:55
and show y'all.
18:56
See, and oh it's steaming hot, but see how moist it is.
19:02
It's not like that dressing that you would cut with a knife.
19:08
You know, see how moist and hot.
19:16
It is so hot.
19:21
And you can see the pieces of onion and celery.
19:25
They're not overcooked.
19:26
So we see them there and we're going to taste that crunch.
19:31
- [Eddie] And I can honestly say out of everything
19:34
that's ever prepared at your house,
19:36
no matter how much of that you make,
19:39
that that's the first pan to be empty.
19:45
- It's delicious.
19:47
And I want you to taste it Eddie.
19:50
'Cause you know what my dressing's supposed to taste like.
19:56
- [Eddie] Yum.
19:57
- You like it?
19:58
- [Eddie] Yes.
20:01
- But I have to tell you, I really like making my stock
20:07
from scratch, you know, bony chicken pieces,
20:12
and I'll throw a lot in the pot 'cause I want it strong.
20:16
And I'll add the carrots, the celery, onion,
20:20
but you don't have to be particular with it,
20:23
just throw it in the pot
20:24
because we're going to pull that out.
20:28
But this is dang God sure good for a quick wait isn't it?
20:32
Theresa you gotta come taste it.
20:39
Reach in and get you a bite.
20:42
And I think the seasonings, the herbs.
20:46
- [Theresa] So hot.
20:47
- I think are perfect.
20:49
And you actually,
20:50
I could have actually added all seven cups of stock.
20:54
- [Theresa] It's amazing how your recipe works out.
20:55
- Aha, but you know, I'll formulate a recipe
20:58
and then I will never do it the same way twice.
21:02
What'd you think?
21:04
- [Theresa] I like it.
21:06
I don't like dry dressing.
21:10
- Me either.
21:12
This is beautiful and wonderful.
21:16
And I'm so glad it turned out good.
21:23
So, you are going to be the queen of the Thanksgiving meal
21:28
if you'd make this kind of dressing
21:30
and bring it to the table.
21:33
And if you use a wet stock,
21:35
might want to just put a little bit more butter in it.
21:40
Just to make sure.
21:44
Love and best dishes.
#Food & Drink
#Hobbies & Leisure