How to make Easy Cornbread Chicken Dressing #thanksgivingrecipe #cornbread dressing

What’s up, soul squad? What’s up, soul squad? Welcome back to the kitchen. Well, technically, we not in the kitchen yet, but we on our way there. I am actually making cornbread chicken stuffing. I’m going to show you guys a quick hack, a quick way to do it. I love it doing this way. I started doing this maybe a year ago, which was last Thanksgiving. Look at the hair. Was last Thanksgiving, guys. So, I also this is going to be one of two dressing videos I got coming up. Um, so this is going to be one of two dressing video I got coming up. It’s, you know, it’s all about desserts, side dishes, main courses, and things like that. You know, Thanksgiving’s around the corner. It is approaching fast, y’all. We got about two weeks left to celebrate October. Yes. And the next thing you know, honey, we got to get ready for Thanksgiving. So to get you on that fast track, I’m throwing in a couple of old goody old recipes um that you guys may remember that’s way back eight, nine years ago and stuff like that. And you know, let you guys write them down. Get your practice on. But shoot, food so high, we can’t be practicing nothing. But get the recipes written down. Um follow along with me in the kitchen. Let’s make some cornbread stuffing. Cornbread chicken stuffing. One of my favorites. I love it and I hope you guys will love it too. Okay, guys. I got my chicken right here. She already been clean. So, I’m about to wash my hands again. Grab me a knife and let’s get this chicken started. Okay, we’re going to move her to the side. Okay, so we going to grab our celery. And we going to chop it up. It don’t have to be little. It don’t have to be small. You don’t have to make them big. I’m just using two celery. There we go. I’m using all this right here. And I’m going to place her. Y’all, my angles are off. If my angles are off, let me know. Can you guys see? Okay, celery is done. Throw it in there with the chicken. Now, what I don’t have and I’m kind of upset is I don’t have Yeah, I done clean off my chopping board and everything. I love the stand someone got me. What I don’t have is um carrots. And when I went to go do this, I just knew I had carrots. But again, not double checking my Walmart order. Maybe on that day, they didn’t have any carrots. And I didn’t notice that the carrots did not come. So, well, I’m building broth and flavors. So, the onions going to do fine. Chop them up big. Throw it in the pot. Again, if I had two carrots, if you got two carrots, cut you up two carrots, you got the little baby carrots, you know, then you know what to do. Okay, so let me just wipe her down real quick. Okay, and we going to come back in with our pot. I got the onions. Pretend like you see some carrots in there. Okay, I’m going in with some garlic again. I’m building flavor. It’s time to go to the grocery store. So, when I opt out to do this video, I was like, I got everything. But no, you don’t got everything. But again, this is one of um I got a turkey stuffing dressing. We in here in the DND area, we always call it stuff and stuff and stuff and stuffing. Um, some people call it dressing. We’re going to season this bird up. Garlic, um, chicken bullion and sofa seasoning. But if you don’t have my seasoning, throw in some um garlic powder, onion powder, seasoning salt. But I have my seasoning. I just want a little bit of extra cuz I blend it up. But I can’t even get it open. Don’t have Maybe I got one already open. Okay, I got one already open. I blend it up with different other seasonings and stuff. Even though my season is good on its own, I’m building a broth and I want flavor. My seasoning is a allpurpose seasoning and yes, it’s available on the website. is a allpurpose seasoning and we’re what we doing is that we’re building flavors and going in with some complete s too because at the end of the day we want a flavorful we want a flavorful broth. So let’s go in let me grab my measuring cup washer real quick. Oh, I hate when this happen. The silway at the bottom. It’s stuck. Okay, I’ll fix that. I got to fix that, y’all. All right, let’s get some water. I’m going in with cold water. This is a two cup. This is a two cup um measuring cup. It’s a two cup measuring cup and probably about six or eight cups of water. Now, if you already have um chicken broth, chicken bullion, I meant chicken um stock, go ahead. But when I when I typically make my dressing, I typically make my own stock, my own um this is a stock because it has meat. Again, see like you see those orange carrots? It’s not like I was going to use them, but I ain’t let nothing stop my recipe. Because at the end of the day, and you decide to do this and you like, damn, I don’t have the carrots. It’s okay. All right. See all the flavor, all the seasoning. I want that bird covered. She’s going to go balling. I’m not putting a top on her or nothing, but I want that chicken covered, y’all. One more. So, I use about maybe eight cups of um water cuz I want my chicken burn. I want the chicken covered. All right. She going to go on the stove, guys, for probably like 2 hours until she ball and then we could um pull this chicken apart. But while she’s balling, we’re going to make our homemade cornbread. So, y’all, I’m going to put this in my iron skillet um in the oven. I have my oven on 375 cuz I’m already cooking some barbecue chicken for dinner. And I’m going to let this butter melt. This is going to go towards my homemade cornbread. All right, y’all. Let’s get this cornbread. So, to my bowl, I’m going to use one cup. Make sure it’s even y’all. One cup of flour. And this is a allpurpose flour. This is the cornmeal. that I uses. I love this cornmeal is what I use. And I’m going to use one cup of cornmeal, y’all. I’ll make sure it’s one full cup. Okay. one cup of cornmeal to that. To this I gonna use 14 cup of sugar. 1/4 cup of sugar. I am going to use one teaspoon of a tablespoon. Okay, I find where my teaspoon at y’all. I had a teaspoon you had boo, but I had everything ready. Y know I’m be editing this video. I’m just letting I’mma edit this video. I’m here looking for this bag on teaspoon. I need to mess with some more measuring stuff. I don’t know with the one teaspoon. I let my son use it. I don’t know what he did with it. So, I do have a half a teaspoon until I find my whole teaspoon. We’re going to do two half a teaspoon, which makes a teaspoon. Two half teaspoons make a teaspoon. Okay, I know she right here somewhere. And I got multiple ones. Come on, girl. What’s the problem? Now, we going in with two eggs. one. And you don’t need a mixer or blender. Two. And we going in with um 1/4 cup of vegetable oil because I want a tender cornbread. So if you don’t have 1/4 cup, it’s like four tablespoons, y’all. Four tablespoons of vegetable oil. Okay. And we going to go in. I have some even though I have 1% buttermilk because sometime it’s so hard to find a whole buttermilk in my area. I am going in what? A cup and a half. I need to save some buttermilk for my um pound cake, boo. A cup and a half of buttermilk. Just like that. Get this wire whisk up and running. Where she at? Where she at? And it’s that simple, that quick, that easy to make this. Get my wide whisk out the dishwasher. What you waiting on now? What is this waiting on? I want to whisk together everything because I don’t want the hot butter to come in contact with my eggs. So tella, this be the cornbread that I don’t really care about that will come that’s going to um work out right. I told you my cornbread is a hit and miss, right? So you going to um get all that blended up in there, a cup and a half of buttermilk. And let me check on my butter in the oven. Y’all see that? That’s a whole stick of unsalted butter. And what’s going in here? Our cornbread. Honey, bees in the pot. Let me get something to scrape this down. [Music] This is going to be the good cornbread cuz y’all I say that because I always mess my cornbread up when I y’all probably can’t see. This is a big bowl. And one thing about this cuz cornbread you want it like I don’t say you want it stale but for Thanksgiving you can make this cornbread 3 days in advance. All right. In the oven on the 375 until she’s done. All right, y’all. I’mma cut this all and the chicken going to break up cuz she done. But I’m using my burning myself and using my tongs at the same time. She done. She working up. That’s how done she is. This the way I want. Only thing I need her to do is cool and all that. Even the leftover cuz I’m take the skin off. The broth came out good. Look at the chicken. I just need now for the um all that good broth. All that good broth. Look at this chicken. She just got to cool. Remove the skin. So y’all, this is my chicken. She’s ready, y’all. She’s ready. I’mma leave the broth in the pan, remove the chicken, put her in a bowl, and let her cool. But it looks good. It looks flavorful, man. Get y’all that silver tea season. That’s all I’m saying. So guys, this is what the chicken looking like. And yes, she’s cooled down. I’mma tear her apart. Get rid of all the skin cuz we don’t need that. And all the bones cuz we don’t need that. And y’all, I pulled my cornbread apart before I forgot. Oh my god, I’m making a video. But yeah, she came out just good enough just for that. So, we going to shred this chicken. Yes, I’m using my hands cuz what? I’m cooking for nobody but me and my family. I ain’t asking none of y’all for dinner tonight. Okay, this a late video. I I think it’s going to be about 8 8:00 when this video come up. I’m hoping not. I hope it be around about 7. Um so I’m trying to do back to back trying to play catch up with all the time I miss and stuff. Get rid of all these bones, y’all. Tell one thing about pulling chicken apart, honey, you’ll find yourself eating it. This I let this chicken cook about two and a half hours, guys. So, let me just go ahead and shred her up and get her ready. We going to put this all together and I’m going to make some amazing amazing cornbread. Okay, not cornbread. Some amazing gravy, y’all, to go with this. Some amazing gravy. We going to get this chicken um if I have a lot of chicken in here. I’m I’m not really making a big one. So, I may have some chicken left over for some egg noodles. I don’t know. But we going to see cuz I’m not making a big one. This is like, you know, typical. Like I said, this is one of two um dressings. I got another dressing gonna come up in November. I’mma do a turkey dressing. So yeah, I got another dressing that gonna come up in November. Get rid of all the skin and bones, y’all. I got a bowl sitting next to me that’s collecting all my skin and bones. So let me peel this chicken, get a shred, and we come back. We’ll be putting that thing together. Okay, y’all. So this is my chicken, y’all. It’s all y’all. Let me tell y’all. I ate so much of this chicken, man. Never get that salty seasoning. Combine it with all those other seasoning. Honey, you going to have some good broth. This is my shortcut. I don’t have to use poultry seasoning. I don’t have to use the sage. This is my shortcut right here that I’m going to show you guys. And I love it. So, the first thing I’m do, this is the chicken, right? This is the corn. Oh, did I hit y’all? Can y’all get that? This is the cornbread. I’m just going to throw it in there. I’mma crumble her up once she get in there. She came out good. Again, you can make your cornbread days before. You make it days before, y’all. Like at least up to two to three days before. So, I’m going to cover up the cornbread. And yes, I’m using my bare hand to do it. Going get that nice and crumbled. Okay, y’all. I got it crumbled. Okay, let me wash my hands. Yeah, I got that cornbread crumble, honey. Okay. What I say y’all too with y’all cornbread when y’all make it um pour your butter into your cornbread and just leave a little bit in the pan cuz I don’t know what I was thinking but she came out good. But I was still would have pulled my butter. And that’s what I normally do. I don’t even know why I even went off the rail and didn’t pull the butter cuz I was thinking about my eggs. But no, my soda stuffing. Just like that. I don’t use no egg. I don’t use no nothing. I don’t use cream of um celery. I only use cream of chicken. You guys see that? This is so quick. It smells so good. It just is so so quick. And just use the whole can. I use that whole chicken, too. I’m put some chicken broth in here because I want to get all that. I’m just using my um wash out my dum cup. Child nothing. [Music] Washing dishes as I go. Got dishes in the dishwasher. I ain’t playing. So yeah, this is still lukewarm cuz I don’t want none of the um the celery. And if you want all that yours, child, I don’t be doing what I do with nothing. I’m telling y’all. Here we go. I didn’t cut the celery and stuff up, but you can let it go in there. Your celery, onions, I all that. You can let it go. But it’s all inside the um the homemade um and I said I was going to put some in this um container, too. Y’all, when I tell y’all this broth tastes so good, this broth tastes so good. And I like a wet, but not stir it up, y’all. Oh, this going to be so good. Oh, it smell good. Oh, me and my poor hands. I can’t even get it stirred up good. I don’t use eggs. I had so many people in my house and my family if they come over the holidays, they allergic to it. Oh, you can smell it. This smells so good. So, if you want to use your onions and carrots and all that stuff, make sure you chop them up. I just went on and let the carrots and onions fall in here, y’all. And by me using stove stop toughening. Stove stop. stove stuff stove top stuffing mix. I didn’t use no poultry seasoning or sage cuz it’s all in here. So flavorful. Tastes so good. And if you want cream of celery, honey, go for it. I hear that taste good. That tastes good. Let me see if I got another cream of chicken. Can I get some chicken? Look at my granddaughter. Yep. So y’all, this is my mixture. My son said it tastes good. You doing a voice over? Yeah, I’m doing a voice over, but I still like to hear myself talk. If you want to, you can add a little bit sage, a little bit pork season. It smells so good. Little bit of my seasoning. You don’t want it too warm dry. I like it just like this, you know. I don’t want it too wet. 600 bill$100 also trying to get the money. Why can’t y’all Hi. Hi. All right, y’all. This going in the oven. You can say hi. Hi. Look, in the oven she go. 375 until she’s ready. So, this is my chicken stuffing. Y’all know what’s wrong with my camera. That blur on the side. I have no idea. This is my chicken stuffing. She looks so amazing. Yes. Let’s make that gravy, y’all. Okay, guys. So, let me grab some butter cuz we’re making gravy today. Always got to grab something. Making some gravy for grandma chicken stuffing. I’m using about two tablespoons, y’all. We not We don’t need a lot of gravy, but we need some gravy, okay, to go in that amazing stuffing. And we got this on the medium. Let it do what it do. Can you see me in that camera? Okay, good. So, yeah, guys, I’m making this great gravy right here to go with our chicken stuffing. And we’re going to let this come. Let this melt. And as soon as this melt, I’mma add two tablespoons of flour. When you’re making gravy, equal parts. Two teaspoon of margarine. Two taspoon of butter. Two taspoon of oil. 2 tbspoon of flour. Whatever you choose, margarine oil or butter. We’re going to let this melt before we go to the next step. Okay guys, my butter has melted. I eyeball. This is what I do. I eyeball. So, oh, look at this. Now, this is at the part where that if you want to season your um gravy, you do it right here. This where you add the seasoning in when you um um cooking off that flour. About a good two to three minutes. But my salt seasoning, this is what I use. I advertise y’all come and get y’all. So, November the 1st is going to be a special. I keep you guys posted. Just a little bit because I have all those flavors in here. And then you going to stir it up and cook off that flour. See how my flour turn colors. And to this, I’mma turn the stove down low. I’mma add in this beautiful broth that I made. And I’mma stir it. And when we come back, look at all that chicken. All the chicken bits and pieces from the bowl of chicken is in there. And we going to let this get thick. And when we come back, our gravy will be ready. Okay, guys. I got to do a voice over at this part. So, the gravy came out so so good. It got the thickness that I wanted, y’all. Y’all got to get that so you all purpose seasoning. That unstoppable seasoning. She is so amazing. Oo, yum, yum. Oh, that was good, honey. That gra was smack. Okay. Oh, I so be little. I’m saying what it was. That gravy was good. I’m telling you, you ain’t never made great before. If you use my season, you cannot go wrong. Okay, that gravy was so good. But yeah, so I’m about to wrap the video up, guys. Not wrap the video up, but this is like we’re like towards the end of video. I made the gravy. I’m about to pull the gravy into my measuring cup. So then we could go ahead and um I can show you guys that beautiful cornbread chicken stuffing. How good it came out. That gravy was just everything. I just had so much noise going in the background. Everybody talking. Look at that gravy, y’all. Yum, yum, yum. You cannot go wrong. You have to make the gravy to go on top of the stuffing. You just have to So, Scott, the stuffing came out amazing. Just the perfect um color that I like on the perfect amount of crispiness. My son said the topping, the crisp on the top was everything. And y’all, I had to do a voice over because everybody was just talking. My granddaughter, my sons, Brandon getting home from work want to know what we cooking. and Kenny get in the kitchen. It was just a hectic situation. But I know you guys kind of like that. But they was just talking. They were just talking too much and I had to concentrate on this video. But she came out good. Um the way I like her, not dry, but a little bit crisp on top, still nice and moist in the inside. I used that chicken broth and I also used the um so seasoning, unstoppable allpurpose seasoning to make the gravy. You don’t need anything else. all the flavors will be right there in that gravy. And she came out great. Um, it’s getting me excited, you know, for Thanksgiving. So, I hope you guys enjoy this video. Like, share, subscribe, run over to my website and get your seeds and flower. Um, we got a special coming up November the 1st. I’ll keep you guys posted. Yeah. With that being said, guys, I see you the next video cuz Thanksgiving is coming fast and we got to pump out these videos. You guys need time to go to the grocery store to um practice if you’re going to practice or just get the recipes written down so you can make this in your kitchen your way. Okay? Like I made in my kitchen my way. Again, like, share, subscribe.