Thanksgiving Cornbread Dressing Simple & Delicious | Holiday Recipes

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Welcome back to yol’s Kitchen how y’all doing today y’all good I’m great thank you so much for asking let’s make some cornbread dressing so uh I have a question for y’all are y’all dressing eaters or are y’all stuffing eaters drop that in the comment let me know what it

Is that you like or what it is that you prefer on these upcoming holiday seasons okay so I am going to show you how I make my cornbread dressing and what you are going to need is about a day old um cornbread uh preferably I prefer to do

It like a day old uh or the day before because it gives it a chance to actually kind of dry out and it’s easier to work with if you’re working with cornbread that’s straight out of the oven yes the heat is still very incorporated into that Corners so when you start adding

Your stuff I just feel like the cooking process just um it it still continues and it doesn’t give the actual seasoning ings and your flavor time to really absorb into your cornbread so preferably I like to use Dale cornbread for that reason and um today we are going to use

A turkey breast now this does not have to be just for the holidays this can be a meal this is one of those one pot meals put into the oven and um you can eat really good off of this so this is you know I kind of bring that in

Throughout the year every now and again um so yes but for today oh and you don’t just have to use turkey you can make it your own if you want to use sausage shrimp I also have a seafood a Creo Seafood cornbread dressing if you’re interested in that make sure you go back

And check that out that is absolutely delicious all right and for our vegetables uh-oh cornbread don’t go and for our vegetables I like to have a very nice colorful cornbread dressing so we do have a couple stocks of celery we have a yellow onion a a yellow pepper

A green pepper a red pepper an onion as well as some garlic cloves um you can use as much or as little as you like um depending on the size of your pan or how big or how much um people you’re actually trying to feed um so I do have

Probably a medium onion a small green pepper small yellow pepper um a small red pepper and two three stocks of celery with about four five garlic cloves and again it’s your choice now we do have to get this um turkey breast cooked up so we are going to put this in

The pressure cooker and I am going to use some chicken broth the chicken broth is just going to help kind of like get those flavors going but I am going to help this chicken broth with some of my seasonings so we do have the onion powder garlic powder we do have some

Complete seasoning that bay leaf of course you absolutely need that some crushed red pepper some adobo we have some Himalayan pink salt we also have Sage Sage your choice but for me this is like a very important factor in um my dressing and we also have black pepper

Now I choose some concentrated Campbell soups you can choose whatever flavor it is that you like cream of mushroom or whatever it is but I’m going to use a cream of celery and a cream of onion for this because I don’t I’m trying to you know keep all those flavors in um you

Know friendly here all right so with that being said let’s start working on this turkey breast here it has been washed and it is dry I am not going to season the turkey breast because I’m obviously going to put it into the pressure cooker but I am going to season

The liquid that we are going to use inside of that pressure cooker so let’s get that done let’s get our turkey breast started so to start we are going to use some chicken broth chicken broth of your choice do not let me give this a shake first I don’t think I’m

Be some chicken Broth yeah a whole box so that’s one box of chicken broth I am going to add some complete seasoning so I’m going to help this out because uh turkey breast is kind of dry and really doesn’t have that much flavor to it so we are going to help that out

Just a little bit so that it’s nice and flavorful a palmful of crushed red pepper this is a new onion powder so we’re going to use some onion [Applause] powder season to your liking onion powder some garlic powder now this also is going to be the same

Broth that I am going to mix my soups up in and to create that extra um wet based ingredient for my dressing so some Adobo and these are pretty much going to be the same things that I use um once it’s done to you know add that little extra flavor to the dressing come on Sage black Pepper bile leyes going to use about two bay leaves um let’s use three cuz those are [Applause] broken and some salt I know you’re probably looking at this plate right here like yo what is that why do you have those scraps on your counter okay now if you are

Going to make your turkey turkey necks um turkey drums turkey breast whatever it is if you are going to make your own um as far as stock goes for your dressing make sure that you keep your odds and your end pieces to your celery and your bell pepper that you didn’t use

Because believe it or not these celery leaves have a ton of flavors in it now we’re not going to use them in our dressing per se but we are going to use it to help increase or amplify that flavor on our turkey so um that’s what

That is I’m going to put that in last and I’m also going to go ahead and just put in one sleeve of this um um this is Boo and po yeah just put all of that in there so it’s like a bullon just um powdered in a package let’s give this a stir

Uh you can opt to taste and see if you need any salt or anything or anything else added to it don’t be too alarmed if you find it to be a little saltier um because your turkey just like chicken is going to yield liquid so um you’re not going

To start off with a whole lot of liquid in your um pressure cooker but when you open it you’re going to have a lot more liquid in there than when you started so I am going to help out my turkey breasts let’s push these out of the way really

Quick and I’m just going to score it so that it can all of it will be submerged in the Liquid now this does have the breast bone still in it you do want to have some bone because bone has flavor and um you don’t want to get rid of your flavor so I am just going to score this like this we’re going to keep it on the

Bone but we are just going to open it up so that we can um get this cooking process done pretty quickly all right so this is how we’re looking I I just scored it uh a couple different ways as you can see we are going to drop this in to that liquid like

So let’s move that around in there so we can get it submerged and we are going to add our odd and end vegetables into this as well like so now that is going to amplify those flavors incredibly we are going to let this go cover this up and let this go for about

45 [Applause] minutes backwards 45 minutes and we are going to put here pressure cook pressure high for 45 and start all right so while we’re waiting on that we are going to um get started uh kind of like caramelizing our vegetables and crumbling up our cornbread now that our vegetables are

Caught up and I am just going to sweat these down just a little bit I don’t want to make them too soggy because I remember you’re going to put this back into the oven see how fine these vegetables are chopped up now depending on how big you

Want them I don’t like to have you know big chunky pieces in my dressing so that is why these are as fine as they Are okay now looks like we have about a minute left on our pressure cooker and I am going to relieve that Steam on that there it goes I’m going to relieve that Steam and then we’re going to start crumbling our cornbread so that we can um start assembling this

Dressing this is about as much as I am going to cook these down I’m going to reduce the heat to low while I continue doing what it is that I’m doing with our turkey breast I have relieved the pressure on our pressure Cooker and now we’re going to start dealing with this turkey take a look at that so we have created our own type of I mean with the help of the chicken stock we’ve created our own stock as well and as you can see it’s nice and juicy

And tender so I am just going to take these pieces out and I am going to shred the turkey so that we can add it to our cornbread wow it’s almost like there’s nothing left M how good does that look and it smells amazing Now the extra stuff that’s in here don’t worry about it I mean if you want to use it for something else you can but um we’re just going to strain the liquid out of this because this is the liquid that we’re going to use to um rehydrate our

Cornbread before we um put that back into the Oven all right so this is about good I don’t want the skin I just want all of that Meat and we’re just going to break that up you have um make sure there’s no bone in it that’s the most important part so just shred that turkey taste it of course make sure you don’t need anything um else added to It before you move on so we just going to break this turkey down like so now again you don’t have to use turkey I know um you know a lot of us eat turkey already on Thanksgiving so you’re like okay I got turkey dressing and turkey you don’t have to make it

Turkey dressing you can make it the dressing of your choice um chicken uh if you were looking for a you know easy way out you can get a precooked um rotisserie chicken and you know you shred your meat up and just use the Box chicken stock and move on this is not

Does not have to be complicated this is all to your liking and what it what the time that it is that you have and what it is um that you’re trying to accomplish but it will taste just as good you just want to to make sure that you’re seasoned uh your stuff is

Seasoned Nicely now that our chicken is done we are going to start crumbling our cornbread and um building those layers of flavor so that we can get this started now I don’t care who cornbread you choose your grandma your auntie your uncle your mama use whatever cornbread it is

That you like if you have time um to just you know get you a nice homemade from scratch cornbread be my guest if you want to use something out of a box be my guest whatever it is that you like you’re more than welcome to use and um

We are just going to crumble this up not too fine but you do want to get it fine enough to where um it’s it’s not really big pieces especially like the edge pieces that is what you want to focus on breaking down the most um because it’s

Going to take them a little bit more to get rehydrated with the liquid um because they are a little crispier so just focus on those Edge pieces more than the actual uh center of the cornbread okay so you’re just going to keep going until you get it all broke down

And incorporate it nicely make sure that you have a pan that’s big enough cuz this looks like this is not going to be big enough we’re just going to have to get something a little deeper uh even if you have one of those and I think I do have one one of those

Disposable um aluminum pans even better and I think that’s what we going to do get us one of them pans um cuz you want to make sure you have enough of everything um when you start start adding your um your ingredients back to your cornbread so this is just a visual so

You’re going to just keep going until you have all of your cornbread nicely crumbled and then I’ll show you how to incorporate everything else now let’s start building our dressing now I did uh I do have a little bit more left I did get three cups a little bit more than

Three cups of that stock that we uh put in the pressure cooker with our and I I said chicken on the last on the last um part but we this is turkey breast this is a whole turkey breast that we put into the pressure cooker okay so I am going to put my

Turkey down now this is all going to get mixed so it really doesn’t matter how or the the order that you put it in you just want to make sure that everything is incorporated Nicely all right so we got our turkey I am going to go in with some of my veggies add that in as much or as little as you’d like I don’t want too much of that liquid because I’m going to use my stock that I Made okay so this is green pepper red pepper yellow pepper onion and gar garlic all right so now question do you think that boiled eggs go in dressing if you do drop yes now I don’t put boil eggs in mine but is that something that you use in yours if you

Do let me know drop that in the comments All right so I am going to use my first half of this chicken stock not tur stock and we are going to get this stirred in and we’re just going to continue to judge the moisture of this as we go

Along now why did I use just half of it first because I am going to mix in a half a can of cream of celery no this one is cream of onion and a half a can of cream of celery C with that stock so that we can get us a nice Creamy base on here okay so it’s still pretty dry so we know that we got to keep going so half a can of cream of celery and a half a can can of we might need the whole can cuz this looks like it’s a lot there’s my we can use the same spoon

All right so you’re going to just dump this in here so that you can get it nice and smooth that is just that stock that we were working with before give it a nice mix get everything out of your pan mix it up it’s warm so it’ll help break that down a lot

Better all right now this is that cream of celery yeah I’m just going to use both hands and we are going to mix this up we do have some leftover stock from our turkey breast and if need be we will add that in as well so let’s separate this

Again and let’s go in with our soup mix and give it a stir okay now it’s getting a lot Thicker and you’re just going to keep going and keep judging it depending on how um moist or how dry you like your dressing now I don’t add eggs I don’t beat an egg and add egg I I don’t I don’t in my opinion I don’t feel like you need

It um because I don’t like my dressing to become a loaf I still like it to be um moist but yet solid if you understand what I’m saying okay so I’m going to continue to add until it is all incorporate it nicely but I’m going to get my glov so that I

Can Stir It Up A little better but before we do that let me get the rest of my veggies here and drop that In Okay so with a glove I am going to just you know finish getting this all nicely Incorporated I already have my oven um preheated at 400° I’m going to bring that down just a little bit because I don’t want the uh top of my dressing to burn before everything settles inside

Side so let’s this bigger spoon helped more okay all right so make sure you get down down on the bottom too because that’s where a lot of those dry cornbread pieces are so just keep flipping it up until you have everything nicely Incorporated now you

Could have done this in a bowl as you can see I’m pretty much destroying this pan see how dry the cornbread is there so you just want to keep stirring that up until everything is nicely mixed and I’m going to go in with my hand because it’s just not working okay all

Right and you can actually feel how moist this is so by the feel of it I do not need any more liquid by the looks of it you don’t need any more liquid so that was 3 cups of our turkey stock that we had in the

Pressure cooker and it was two cans of um one was cream of celery and one was cream of onion you can use cream of mushroom cream of chicken whatever it is that you choose you can use so all right so taste at this point you should be tasting because there’s

Nothing else that needs to happen besides going in the oven until dry so let me get a small little taste Here M that is nice okay so right now I am going to bring that oven down just a little bit to about 375 and I’m going to let this go for about another uh 30 45 minutes I’ve um reduced the heat to 375 and in the oven it

Goes for about 30 45 minutes but watch it once you start seeing it to get you know kind of golden brown at the top you want to you know make sure you don’t let it go too long because it will dry out and you don’t want that so at this point

We’re going to watch it and um get this kitchen cleaned up I had a cup and a half left of that stock so I thought let’s just do a quick little simple gravy to go on that dressing and the drippings that we had in this skillet from before we just a

Little bit of red pepper green pepper and onion in here so we’re just going to get all of that goodness out of this kill it and make us a simple gravy all right so that was a cup and a half and I have about a half a

Teaspoon is this no yeah one teaspoon of flour so I’m just going to gradually add that in there until we get this thickened Up and season it to your taste a little bit of salt and pepper or anything else that you have that you might want to add you can add that in there make sure your flour is all broken down too right that down once that is broken down we are going to

Incorporate let’s get some of this get some seasoning out of here really quick I think this will work very well we’re going to add some Danos to this just a dash a little bit of black pepper of course taste before you add salt and just keep trying to break down that

Flour and it looks like we might need a little bit more so that that will be a whole uh teaspoon of flour just keep whisking it and now you have a simple gravy for your dressing all right let’s take a look and see what we are working with smells amazing looks

Amazing okay as I was telling you um I don’t use egg because I don’t like my dressing to be uh loafy meaning like you have to cut it and it just you know sits up in the plate like a a piece of meatloaf and I don’t like my dressing that way I like

My dressing to be firm but yet moist and I am going to show you what I mean when I say firm but moist look at that crust on here very nice crust and I’m going to you hear That all right woo it’s hot that is what I mean it’s firm yet moist and it looks delicious me get this piece here Too and I told y’all that I did have a little bit of that stock left over so I just went ahead and made a little simple gravy so I’m going to put a little bit of that gravy on Here now we talking look at that ladies and gentlemen my cornbread so this is turkey cornbread dressing if it tastes as good as this smells I can tell you it’s amazing so as you can see we got turkey we got Peppers we have all that goodness in here you can see the

Pepper flakes on here as well Bona Petit let’s see I know it’s Hot This ain’t got nothing to do with Spanish this will definitely make you salsa wow that’s Good and again I’m going to keep stressing egg is really not necessary now don’t come for me my grandma said you need to put egg in it okay I understand I understand I’m not I’m not the one to argue with Grandma but it’s really not necessary yo gang listen if you have not

Yet checked out www.yo gang.com make sure that you do pick up a t-shirt or a patch support the channel thank you so much for watching and supporting y’all already know I love y’all for life and I hope you try this for your thanks giving meal Christmas birthday whatever it is

You are going to enjoy it peace