Southern Cornbread Stuffing

We're going to make the most wonderful Southern cornbread stuffing you ever put in your mouth

One of the best parts of our Thanksgiving meal today is going to be our Southern cornbread

dressing. And I've got my stock pot going here, and it's filled with the giblets from

our turkey and good, fatty, rich pieces of the chicken like the back and the wing. And

And I've got this going and it's smelling and looking so good, but just to make sure

that it's good and rich, I'm going to add a little granulated chicken bouillon

But it's looking and smelling wonderful. And I'm going to add a little bit of pepper and a little bit of salt

Now if you use very much of your chicken bouillon, you'll just want to be careful with your salt

because it is just almost nothing but pure salt itself. And while that's cooking, we're gonna put together our actual cornbread

I gonna start by chopping a little celery and always use the green leafy part to your celery It so pretty flowing throughout your dressing And we going to saute this in a stick of butter

always a stick of butter, two if you need it. Now we're just going to let this kind

of saute. We don't want to brown it. On that sauteing, we're going to move on to actually

putting the bread part of our dressing together. And I've got my dried out toast. This is just

plain old white bread. And I'm just going to crumble it up. This is a fun dish to make

You can work out all your frustrations if you have any. And then we're going to add a sleeve

of saltine crackers. And these saltines just give your dressing such a nice little punch

This is a trick that my grandmother Paul taught me. Now this is just a simple cornbread recipe

here and we're just going to crumble that up in there and you can see our celery and

our onions are coming along nicely and while those are going we're going to go ahead and

beat up our eggs because our eggs are going to make our dressing bind together and it going to fluff it up and just make it so light and delicious Alright we ready here I think with our celery and our onions so we gonna just dump this into our bowl When you

start doing this make sure you have a nice large bowl because before you know

it you've added all your ingredients in there. Your ingredients go from here to here very quickly. So as you can see I've kind of misjudged my pot size so I'm

I'm just going to mix this up and pour it into a larger pot

I hate to give up this beautiful bowl, it's one of my favorites, but we'll have to pull

it out and use it another time. Now we've got plenty of room because we're going to be adding a good bit of that wonderful

rich stock now. Just fill this dressing straight from the stock pot

Alright, we're going to stop now and stir this. It's almost time for this baby to go in the oven

That almost perfect right there And now I going to add just a little sage and then we going to put a little poultry seasoning just to make sure it got enough kick and a little bit more black pepper

I really, really like pepper in my dressing. And last but not least, a very important ingredient

and that's our eggs. If you're going to make this up ahead of time, be very, very careful because

this is one of those dishes that can, if it's not refrigerated properly, it can really sour on you

So we're ready to go ahead and transfer this now into our casserole dish

Doesn't that look so, so good? All right, this is ready to go into the oven

Look, perfect southern cornbread dressing. I think I'm going to sneak a taste out of here

and I'm actually going to go from kind of underneath so nobody will know that the cook's been in it

Ain't Peggy you'd be proud. you