Southern Cornbread Dressing Recipe | Thanksgiving Cornbread Dressing with Smoked Turkey

In this video, I give you my Southern-style cornbread dressing recipe just in time for Thanksgiving, Christmas and the Holidays!

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Southern Dressing Recipe

Ingredients
6 cups of day-old cornbread
1 cup of toasted cornbread stuffing
3 1/2 to 4 cups of smoked turkey stock(recipe below)
2 cups of smoked turkey meat, deboned
1 large egg
1 can of cream of chicken with herbs
2 tbsp of ground sage
1 to 2 tbsp of Herb de Provence – you can use your favorite poultry herb blend instead
1 tbsp of garlic powder
1 tbsp of MSG(Accent)
Salt and Pepper to taste

Directions:
Crumble the cornbread into pieces and add in the dry cornbread stuffing. Combine in a large mixing bowl the crumbled cornbread, sautéed vegetables, smoked turkey meat, stock, herbs and spices. Stir and mix thoroughly. Taste and adjust seasoning. Finally add the large egg and mix thoroughly. Once the southern dressing is mixed together, pour it into a greased baking dish(approximately 9×13). Bake the southern dressing covered at 385 degrees for 45 minutes. Uncover the southern dressing and return it to the oven for 15 minutes. Finally, broil the top of the southern dressing until the top is browned to your desired amount. Serve with your Thanksgiving, Christmas or Holiday dinner and enjoy!

Smoked Turkey Stock Recipe

Ingredients:
1 large smoked turkey leg – you can use other parts of the turkey such as the wings or neck
1 quart of chicken stock
1 chicken bouillon cube
2 large bay leaves
1/2 cup onion, chopped
1/2 cup bell pepper, chopped
1/2 cup of celery, chopped

Directions:
Note: This recipe works best in a pressure cooker but a regular pot can work.

In your pressure cooker, add the ingredients and cook the turkey leg on the “meat” setting for 45 minutes with high pressure and sealed. Allow a natural release of pressure once the turkey leg has finished cooking. Reserve the meat from the turkey leg and remove any visible thin bones and tendons. Remove vegetables from the stock and reserve for your dressing. If you used a regular pot and boiled the turkey leg on the stove, you will need to replenish your remaining stock back to 4 cups with additional chicken stock.

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hold on you see that texture you see that oo child look at that y’all see that dressing look how moist that dressing is hey guys welcome to my kitchen I’m Jameson and this is how we cook Thanksgiving is just around the corner and you’re probably looking for a great dressing recipe I’m going to share with you my mother’s dressing recipe with a Twist of my own up next southern style dressing just in time for Thanksgiving and this is how I cook hey guys before we get into these ingredients do me a favor hit that subscribe button and turn those notifications it’s how you can help my channel grow and it’s how you say thank you to me for the great recipe Southern style cornbread dressing starts with day old cornbread so here’s a loaf of day old cornbread that I baked last night also because I know that this cornbread has a higher moisture content because it is so fresh I’m going to use some toasted cornbread pieces this is classically called cornbread stuffing and this is made by pepp Farm um you could take your cornbread and toast it out if you wanted to that you don’t need this bag but to save a little bit of time I’m going to mix a little bit of this in with my fresh made cornbread from yesterday also we’ve got diced up bell pepper celery and onion we’ve got a can of cream of chicken with Earth herbs we’ve got some good old spices here herb de provant this is just a French blend of herbs and spices help punch up the flavor and the star of southern style dressing is Sage we’ve got some Sage here ground sage then we’ve got some other stuff a little bit of garlic powder uh we’ve got some salt we’ve got some pepper and we’ve got our friend Mr MSG AKA accent all these things are going to work together to help make our dressing also not pictured is we’ve got some smoked turkey that we’ve already shredded and we’ve got some stock we’ve got four cups of stock that I made when I made the smoked turkey so with this day old cornbread the first thing we want to do is start by breaking this apart you don’t want to tear this down to each individual grain of cornbread but you do want this torn apart especially pay attention to the to theed edges of the cornbread these Brown edges you want to break those apart nice that’s what we want right there next thing we’re going to do is add a little bit of this toasted cornbread stuffing into this fresh cornbread and we just want to mix it in just like that so we set our cornbread aside and now we’re going to sauté our vegetables starting by melting some butter then we’re going to add in our vegetables we’re salting our vegetables to help break down the vegetables before we put it into the dressing we want to add a pinch of salt two pinches and we want to add some black pepper those are our vegetables saate down so now what we want to do is we want to add in our vegetables back into our cornbread let’s integrate and fold that into the cornbread we’re going to add in our cream of chicken with herbs fold that in so next we’re going to use our herb de provant these are classic poultry seasonings as used in the French kitchen next we’re going to use our ground sage Sage is what gives dressing its distinctive flavor and so I’m going to be fairly generous with this next thing I’m adding is some garlic powder come in here with my friend Mr MSG a little bit of accent now it’s time to add in our Turkey Leg nice and shredded the recipe for how to do this turkey leg is also included down in the description and so now I’m going to start adding in my stock so I’m going to add in about half of it up front and then I’m going to see how much more I need so that’s about two cups worth of that stock that I made the recipe and the directions for making that stock is down in the description in my family we like a moist dressing and so you can see we’re pretty moist right now with the dressing so we’re at a really good place I put in two cups of stock to moisten the dressing I’m going to taste it for seasoning and then I’m going to adjust the moisture level one last time before I added my egg and then at that point we’re ready to put it into our our baking dish so we need a taste for seasoning it’s pretty good I’m going to add some more herbs I’m going add a little bit more sage and I’m going add a pinch of salt to help finish up the seasoning you want to make sure that you taste your dressing before you add the salt because your stock that you make is going to introduce sodium and salt into the dish and so you want to make sure that it’s not too it’s not too salty you’re also going to have salt from the smoked turkey and you want to just taste everything before you put that final pinch of salt into your dressing but we’re so close guys guys you you don’t want to miss this com together pepper give this pinch of salt that’s what your dressing texture should look like that’s about three and a half cups of stock last thing we’re going to add in here is our one egg so get the egg nice and Incorporated and our dressing is ready for the oven we want to take some butter and we want to apply it to our casserole dish make sure you get the bottom really good then get your sides now I know what you’re thinking do you got to take that excess butter out no that excess butter is going to add flavor to our dressing leave it right on in there better not take that excess butter out don’t you do it don’t you take that excess butter out and so now we take our dressing and we just spoon it out man look at that dressing me take a moment here and make sure you got a good amount in there see how much you got and we just want to take our time and spread this on out so I had some turkey left over here so we kind of just want to get that in there so our final step before putting this into the oven is to wrap it with aluminum foil we wrapped it tight with aluminum foil to keep as much of our moisture into our dressing as possible because like I said I want a moist dressing I don’t want a dry dressing so I got a baking sheet lined with aluminum fold just in case anything wants to spill out of this so I’ll take my C grass roll dish set it there and take the whole thing here and slide into the oven okay so we took our mixed up dressing and we put it into the oven for 45 minutes at 385 and I I wrapped it tight so that I keep in as much moisture as possible what I’m going to do at the end of 45 minutes is I’m going to take that top off the cover off and I’m going to see how my dressing looks and if my dressing is where I want it to be in terms of the texture on the top and the color on the top then I’ll leave it right there if you want a little bit more of a crispy top so that you get a little bit of Crunch at the top but then you have that nice moist um under underside of the dressing then what you can do is you can put this into your Brer for a little bit and get a nice Browning on the top so I think that’s how I’m going to finish my dressing you guys don’t want to miss that bad boy come out the oven yes sir all right guys here is our dressing after 45 minutes as you can see the edge has has set nicely but it’s still nice and moist and so what we want is the inside of this to get a little bit more set so what I’m going to do now I’m going to go back in my oven for another 15 minutes with the dressing uncovered and then we’re going to take another peek at it and then we’ll see if we want to Brown the top even more and here is our beautiful Thanksgiving southern style dressing with smoked turkey showstop in dressing so normally I just go to the eeden shot and then thank y’all for tuning in and tell you to subscribe but look at this dressing y’all look at this dressing Fresh Out the Oven hold on you see that texture you see that oo child look at that y’all see that dressing look how moist that dressing is that’s because I started with plenty of stock plenty of stock and I baked it covered and then I finished it uncovered that’s how you keep your dressing from drying out look at that dressing you see that dressing how you see that you see the gliss on that dressing that dressing is moist my goodness southern style dressing with smoke turkey this I can tell you can hear it it’s not cakey let me get a spoon of this with some of that smoked turkey oh oh my goodness it’s not even Thanksgiving yet but your Thanksgiving is going to get a whole lot better if you make this dressing first thing you notice is that there’s a lot of herbs in this dressing it’s moist it’s not over seasoned it’s beautiful it’s beautiful it’s got this nice smoke turkey flavor going through it you can taste the sage you can taste the herb the provant you can taste the uh onions and the peppers and that celery got a beautiful cont beautiful texture here and consistency guys Happy Thanksgiving Happy holidays Merry Christmas if that’s when you found this video I’m Jameson and this is how I cook hit that subscribe button and turn on those notifications I really would appreciate your support of my channel and I hope you hang around to see what else I cook