How to Make The Best Granny's Cornbread Dressing for Thanksgiving| Thanksgiving Recipes
38.9 هزار بار بازدید -
2 سال پیش
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How to Make The Best
How to Make The Best Granny's Cornbread Dressing for Thanksgiving| Thanksgiving Recipes
Are you ready for video 4 in our Thanksgiving series? So this dressing has been handed down from my grandmother to my mother and now to me and I've given it to my daughter. It is a labor of love and a staple for Thanksgiving dinner. You cannot skip on the dressing! This is different from traditional stuffing and is made with cornbread and dark meat chicken. It is delicious and takes a while to make but is definitely worth the time and effort. This recipe is really based on taste, so make sure to taste it as you go so that you can season it to your liking.
Feeds 12+ - Large pan of Dressing - for smaller size use half portions of ingredients
Ingredients
For the Chicken Stock
» 6 chicken thighs
» 1 pack of chicken gizzards - optional
» 6 stalks of celery diced
» 1 large yellow onion diced
» 3 tbsp chicken bouillon
» 2 bay leaves
» 2 tbsp garlic
» 1 tbsp pepper
» 1 tsp seasoning salt
» Water
For the Dressing
» 4 packs of white cornbread mix
(not sweet)
» 2 boxes of chicken-flavored stuffing
» 2 boxes of cornbread flavored
stuffing
» Sage
» Chicken bullion
» 1 can cream of chicken soup
» 2 eggs
Preparation
1. First, make the chicken stock. Place chicken and
all chicken stock ingredients into a large stock
pot. Add water to fully cover and boil for about 2
hours.
2. Make the cornbread per directions and set aside.
3. Strain the vegetables and chicken from stock and
set both the meat and stock aside.
4. Clean the chicken from the bones and chop into
small pieces along with the gizzards.
5. In a large roasting pan add stove-top and prepared
cornbread. Break up cornbread into pieces.
6. Mix in the strained veggies, chicken and gizzards,
eggs, and soup.
7. Now begin to stir in chicken stock one cup at a
time. After 3 cups sprinkle sage, 1 tbsp chicken
bouillon, and pepper lightly over the top. Mix
well and taste. - You are checking the level of salt,
flavoring, and sage for your liking.
8. Continue to add stock until it gets to a wet
consistency. Add seasoning as needed to make
sure the taste is blended well.
9. Bake at 350 degrees for 1 hour and 30 min
covered with aluminum foil.
10. Then uncover and bake until brown. It will still be
moist but not soupy when you take it out of the
oven.
11. Allow it to rest for 30 min before serving.
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Kitchenwares:
Wooden Spoon Set
https://amzn.to/3MPqCzU
Apron
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Roasting Pan
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Cast iron skillet
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Mixing bowl set
https://amzn.to/3RJMmzi
Knife Set
https://amzn.to/3x9rfhU
Cutting Board Set
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2 Piece Apron Set
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Potato Peeler
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Citrus Juicer
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Related keywords:
Seafood cornbread dressing,
vegan cornbread dressing,
easy cornbread dressing,
cornbread dressing philly boy jay,
stove top dressing,
turkey dressing recipe,
cornbread dressing with sausage,
cornbread stuffing,
southern cornbread,
gravy for dressing,
Are you ready for video 4 in our Thanksgiving series? So this dressing has been handed down from my grandmother to my mother and now to me and I've given it to my daughter. It is a labor of love and a staple for Thanksgiving dinner. You cannot skip on the dressing! This is different from traditional stuffing and is made with cornbread and dark meat chicken. It is delicious and takes a while to make but is definitely worth the time and effort. This recipe is really based on taste, so make sure to taste it as you go so that you can season it to your liking.
Feeds 12+ - Large pan of Dressing - for smaller size use half portions of ingredients
Ingredients
For the Chicken Stock
» 6 chicken thighs
» 1 pack of chicken gizzards - optional
» 6 stalks of celery diced
» 1 large yellow onion diced
» 3 tbsp chicken bouillon
» 2 bay leaves
» 2 tbsp garlic
» 1 tbsp pepper
» 1 tsp seasoning salt
» Water
For the Dressing
» 4 packs of white cornbread mix
(not sweet)
» 2 boxes of chicken-flavored stuffing
» 2 boxes of cornbread flavored
stuffing
» Sage
» Chicken bullion
» 1 can cream of chicken soup
» 2 eggs
Preparation
1. First, make the chicken stock. Place chicken and
all chicken stock ingredients into a large stock
pot. Add water to fully cover and boil for about 2
hours.
2. Make the cornbread per directions and set aside.
3. Strain the vegetables and chicken from stock and
set both the meat and stock aside.
4. Clean the chicken from the bones and chop into
small pieces along with the gizzards.
5. In a large roasting pan add stove-top and prepared
cornbread. Break up cornbread into pieces.
6. Mix in the strained veggies, chicken and gizzards,
eggs, and soup.
7. Now begin to stir in chicken stock one cup at a
time. After 3 cups sprinkle sage, 1 tbsp chicken
bouillon, and pepper lightly over the top. Mix
well and taste. - You are checking the level of salt,
flavoring, and sage for your liking.
8. Continue to add stock until it gets to a wet
consistency. Add seasoning as needed to make
sure the taste is blended well.
9. Bake at 350 degrees for 1 hour and 30 min
covered with aluminum foil.
10. Then uncover and bake until brown. It will still be
moist but not soupy when you take it out of the
oven.
11. Allow it to rest for 30 min before serving.
🤗FOLLOW ME ON SOCIAL MEDIA! 👠😘
OFFICIAL WEBSITE: https://www.sweetgrannybeas.com
FACEBOOK: Facebook: sweetgrannybeas
INSTAGRAM: Instagram: sweetgrannyb
Tic Tok: @sweetgrannybeas
Kitchenwares:
Wooden Spoon Set
https://amzn.to/3MPqCzU
Apron
https://amzn.to/3PF6wKH
Roasting Pan
https://amzn.to/3eBePcn
Cast iron skillet
https://amzn.to/3x9q9mi
Mixing bowl set
https://amzn.to/3RJMmzi
Knife Set
https://amzn.to/3x9rfhU
Cutting Board Set
https://amzn.to/3RwZUOY
2 Piece Apron Set
https://amzn.to/3B2e2c3
Potato Peeler
https://amzn.to/3DruLYN
Citrus Juicer
https://amzn.to/3hheOeO
*contains affiliate links
Related keywords:
Seafood cornbread dressing,
vegan cornbread dressing,
easy cornbread dressing,
cornbread dressing philly boy jay,
stove top dressing,
turkey dressing recipe,
cornbread dressing with sausage,
cornbread stuffing,
southern cornbread,
gravy for dressing,
2 سال پیش
در تاریخ 1401/08/15 منتشر شده
است.
38,908
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