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y'all welcome to get cooking
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online.com this is Dora Charles y'all
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she's my soul sister dor and I have been
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together for about 18 years yes she is
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in charge of that kitchen at the lady
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and Suns if it's a Southern dish you
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better not put it out unless it passes
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This Woman's tongue amen ain't that
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right amen and I think you and I make
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very good dressing it's the holiday time
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some people call it stuff
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we we're going to make it the old timey
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way that we make it at The Lady and Sons
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today now we've got some chicken that
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we're cooking off in our pot here and we
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we started with a chicken h stock a
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broth um but we got plenty of chicken at
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our house don't we yes we do so we can
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boil up all those pieces and uh we've
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got our cornbread cooked off now I want
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to take the opportunity to tell
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everybody right now never ever use a
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sweet cornbread to make your stuffing
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and I know it's hard to resist when you
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go to the grocery store and you see
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those little packets of cornbread mix
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read it turn it over and read it if it's
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got sugar as an ingredient put it back
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on the counter and look for one
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that does not contain sugar because if
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you use a sweet corn bread it totally
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ruins the dressing so do not do that all
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right so we're going to we're going to
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dice up some onion I'll get to that and
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some celery yes Dora and I use a lot of
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butter to sauté off our onions and our
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celery and all that butter is going to
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go into our dressing making it richer
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richer and richer so I'm going to
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crumble our cornbread up all right now
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y'all uh Grandma Paul always taught me
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to add uh salting crackers so for this
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amount of cornbread I'm going to add two
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sleeves of crackers and I'm just going
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to crumble those up I got the onions and
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the celeries um sautéing over here you
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just want to leave a little crunching
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right cuz that crunches so so good that
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makes of it sauteed and butter I'm going
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to take our broth and I'm going to add
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just a little Sage now the next
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seasoning I'm going to put in is a
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little poultry seasoning let's give this
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stir and let that cook down in there the
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thing that's going to make our dressing
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good is some white bread now you want to
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just take regular white bread and you
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can either put it out the night before
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spread it out on a cookie sheet let it
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naturally dry out out or you can put it
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in the oven and just dry it out in the
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oven and you want to just crumble this
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up because uh you really need the flowed
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type of bread to make your dressing make
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your dressing a little creamier now
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while Dora is cracking the eggs so I'm
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going to pour in a celery and onion
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ain't nothing like the smell of onions
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and bell peppers and celery and bacon I
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mean it sucks it up it's like a sponge
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isn't it we want it where it'll hold
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together let's see we want it to look
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something like our macaroni and cheese
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about that consistency I have some fresh
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parsley here out of Paula's garden and
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I'm going to chop this and I'mma put it
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in the uh dressing all right Dora I'm
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going to add some black pepper sounds
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good to me I was just thinking about
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that uhhuh we're going to slowly temper
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these eggs by adding a little of our our
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hot stuffing to this and heat it slowly
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cuz you don't want scrambled eggs all
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right now so here we go there we go our
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dressing is ready it does it looks so
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good now we're going to spray our pan so
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it'll scoop out easily and we're going
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to let this cook maybe about 45 minutes
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would you say d yes mhm you go girl
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probably going to have to we we going to
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have two pans of this all right tell me
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good so 350 for about 45 minutes an
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hour think this dressing is
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ready CRA oh look at that look at that
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take that put it in that right behind
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you PA look at that oo Dora look it the
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juic is kind of right there in the
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center y'all ooh and look at the pieces
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saly don't you think delicious Happy
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Holidays out there Dora thanks so much
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excuse me for taking time out to join me
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in the kitchen so that we can share our
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favorite Thanksgiving dressing see you
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on get cooking on fine.com happy
