Dining and Cooking
Cornbread Dressing #recipe #cornbreaddressing #cornbreaddressingrecipe #easyrecipe
In American Recipes

Cornbread Dressing #recipe #cornbreaddressing #cornbreaddressingrecipe #easyrecipe

Here’s the cornbread dressing. For my cornbread dressing, I like to either use a hen or a duck. We’re going to season her up and let her boil until her legs fall off. I’m going to add bell pepper, onion, and celery. And no, I am not going to sauté it. Pepper. And you see that word saltfree. We are not going to add a box of chicken broth. This is our stock. We’re making it. Flurry seasoning. And it’s also 50% less sodium. This is the only meal I will use. Two cups of milk. I usually don’t add a egg. We’re just going to see what it’s giving. And no, I don’t add milk. I add water. Going to pour some of this hot oil right over in here. I’m mixing up two more cups cuz my husband’s like, “What?” I would usually crumble this in a foil pan, but we’re just going to go right on in. I use the breast for my dressing. And then I use like the thighs for my gravy. Our bell pepper, onion, and celery. I’m just going to ladle this in. That pot is really heavy. Cream of chicken and herbs. And one can of cream of chicken. Half a can of celery. And yes, I’m going to add both sage and poultry seed, salt, and some pepper. Sage. And no, it’s not going to come out green. And no, you didn’t see me add a egg to this cuz I’m not. Open your mouth.

21 Comments

  1. @tinatfarm

    Cornbread Dressing!

    Hen or Duck
    Season
    Boil with bell pepper, onion, and celery

    4 cups of self rising meal
    2 of water (add milk if you like)
    1 eggs
    1/8 cups hot oil
    Bake cornbread until it’s golden brown

    Crumble cornbread; combined with the pulled meat from your hen, 2 cans cream of chicken, 1/2 can cream of celery, stock from your boiled hen add to your consistency.

    Season with salt, pepper, sage, and poultry seasoning.

    Bake on 375 for an hour
    #cornbreaddressing #dressing #chickenanddressing #cookingtina

  4. @DeliaPena-w3k

    Okay , where y'all live at because i'm scheduling a flight right at this moment. I'll see you all on Thanksgiving and on Christmas. My mom always taught us never to go to someone's house empty handed. I'll be there with my pull wagon full of drinks. How hard do y'all want y'all's liquor? And what kind of beer do you drink? I'm Native American and you can't drink like a sissy.

  7. @theire483

    Just be careful with SALT FREE most of the time it is potassium chloride, MAY not good for you.

  19. @Nene1-m9c

    If you had added the eggs to the dressing mixture the top of your dressing wouldn’t have that cornbread crumbly texture. The eggs in the dressing mixture give the dressing a richer flavor and better texture. The dressing will still have crusty edges. However, the eggs will take away the crumbliness of the cornbread. People who say that the cornbread already has eggs in it don’t fully understand what the eggs in the dressing mixture does to the finished product. Plus, milk has flavor and fat in it, water does not. Therefore, milk gives cornbread more flavor and a better more fluffy texture.