The Secret to REAL Southern Cornbread Dressing Revealed

Super Old-Fashioned Recipe: Granny’s Southern Thanksgiving Dressing!
#thanksgivingrecipe #cornbreaddressing #collardvalleycooks
Southern Thanksgiving with Granny’s FRESH Southern Thanksgiving Dressing Recipe. This classic dish is a staple of the holiday season, and with Granny’s guidance, you’ll be able to create a delicious and authentic dressing that’s sure to impress your family and friends. From the initial preparation to the final presentation, Granny will walk you through every step of the way, sharing her tips and tricks for making the perfect Southern-style dressing. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is sure to become a new family tradition. So why not give it a try this Thanksgiving and taste the difference that Granny’s love and care can make?
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DO YOU REMEMBER that good old southern cooking? YouTube is the best source for learning how to cook like our mothers did! This is Collard Valley Cooks’s YouTube channel, and we hope you subscribe today! When I was growing up, my granny was my favorite cook. My mama was also a fantastic cook, but there was just something about being in granny’s kitchen.
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Collard Valley Cooks is your go-to YouTube channel for delicious Southern cooking, hosted by the lovely Tammy Nichols! Join Tammy in her cozy kitchen as she shares her favorite recipes, from her famous granny green beans to mouthwatering cornbread. It feels like a warm visit with a friend, where you can relax, learn, and create wonderful memories through food.

Today I’m making a super old recipe and that is my granny’s cornbread dressing. A good southern Thanksgiving dressing made without soups and bullion and all that stuff. It’s just plain old granny cooking. Okay, this is the way Granny made her dressing. You’re going to start with a stick of butter melted. And we use salted butter in all of our recipes. We’re going to get that in here. Now, the key to Granny’s dressing is that she bakes biscuits and her own cornbread the day before she makes her dressing. I have some biscuits right here. I’ve already gotten about four or five of those and put them in my toaster. So, they’re toasting now and we’re going to add those in at the end. Granny uses a pound of cornbread. a full pound of cornbread. So, we’re going to be putting that in. This is my Granny’s dressing in the second cookbook. This is an oldfashioned recipe. It was Greenies and I’m sure it was her mother’s and then her mother’s. So, it’s really hundreds of years old because all of the ingredients in here are simple and not anything new that you’re getting at the store. Okay. So, we’re going to start with the butter. A stick of butter melted and it’s salted. a cup of chopped onion, and it’s pretty small and diced, a cup of celery. Now, if for some reason your family fusses about seeing these things in their dressing, you can always use a pull chopper like this. Put your celery and onion in it, and I’m going to show you how tiny it makes it. And then once it bakes, they will absolutely not know it’s in there, but the flavor will be delicious. [Laughter] [Applause] Now, you can see how tiny that is. And once it bakes inside the dressing, they will not see it at all. And then you’ll have the delicious flavor of the celery and the onion without them knowing that it’s in there. And they’ll love it. They’ll think it’s delicious. Now, I’m going to give you a couple of tips. All right. A lot of people say, “Oh, I sauté my onion before I put it in my dressing.” Now, you can do that, but remember, when you sauté something, it actually makes the flavor profile less. It calms it down or tones it down. Now, in dressing, because it is bread, I prefer the onions not to be sauteed because I like the flavor of that onion. Now, in potato salad, sometimes it’s good to sauté your onions and peppers uh before you make it because then it doesn’t overpower it. But now, when you’re making dressing, I prefer not to sauté. Now, if you grew up and that’s what your mama did, of course, that’s what you do. All right. Now, you’ve got a pon of cornbread. We’re just going to crumble it up into some couple of stocks of celery up in big pieces. Then you’re going to take a an onion and cut it into large pieces. You’re going to place them in a stock pot with your chicken breast side down. And really what we’re doing is we’re cooking this chicken to put inside of our dressing and we’re making some good chicken stock. All right, we’re going to put in A teaspoon and a half of salt. Half a teaspoon of black pepper. A tablespoon of chicken bullion granules. Now we’re going to put this in the sink. and add water till it covers just at the top of the chicken. Turn it on. Okay, we’re going to put a lid on it. We’re going to bring it to a boil and then we’re going to turn it down to a low simmer temperature for an hour. The chicken should be falling off the bone and it should make a pretty good stock. All right, our chicken has come to a boil. So, we’re going to turn it all the way down. All right, once your chicken is done, you’re going to pick it up with two big spoons and it’s going to start falling apart and sit it out on a plate to cool down some. Now, I’m going to get the rest of the pieces out of here. All right. Now, we’re going to pour up our chicken broth that we’re going to use in our dressing. You’re going to have to have at least 4 and 1/2 cups of chicken broth. And so, you can scoop it in there or you can pour it in there. I would rather pour it in there. You just got to be really careful. Uh, make sure you got you a good funnel, a jar. This jar holds three cups. This jar will hold three cups to here. So that’s how far I’ll fill it up. And so I strain it and you may be able to put some up in your refrigerator to make some chicken and dumplings or something. So, you should get plenty of broth for your dressing. If you boil your chicken to mix up your dressing the next day, then you’ll put a a lid on these and seal them and put them in the refrigerator. Um, if you’re not and you’re going to mix it up within a few hours, you can leave it sitting out. Um, but I wouldn’t leave it sitting out over a few hours. Now, when I say a pona cornbread, down here in the south, we make a 2 cup cornbread recipe. We use white lily cornmeal mix. Now, this is a two cup cornbread recipe, and I’ll give you that recipe today as well. Boy, it smells so good. Now, my granny made cornbread every morning and biscuits every morning. So, she had a double oven, kind of like the same setup I’ve got right now, except hers was electric, believe it or not, back in the day. and she actually um made her cornbread and her biscuits every morning. Okay, there’s our sage going in. About a teaspoon. You can add more if you want to. You need to add two raw eggs. And now you need salt and pepper. Now you’re going to add a/ teaspoon of salt. Of course, my grandmother didn’t have this recipe written down, so I had to fine-tune it so that I would get it just like she made it. So that’s a/ teaspoon of black pepper and a/ teaspoon of salt. Now remember, our cornbread has salt in it already. And then you’ve got four cups of stock. This is so easy. And you’re just going to mix it up. Add your toasted biscuits. Break up those bigger pieces of cornbread. Now, my mama liked to make her cornbread light in color, but now my granny didn’t. She made it just like she made it any other time. It was just a regular pone of cornbread. Now, you’ve got those homemade biscuits going in. And that’s all there is to it. Now, how easy was that? Now, if for any reason you boil a chicken, of course, you can add your chicken meat to it. Granny’s dressing is just a little bit drier than mine when it’s mixed. Mine’s a little wetter or mama’s. This is just a good oldfashioned dressing just like my granny made. She lived to be 90 years old. Her mother made it and I’m sure her mother made it. So, since I’m doing this an oldfashioned way, um I think I’m going to use shortening and grease my pan. So, I’m just going to take some shortening and grease the pan and that way it won’t be hard to clean up. Now, you can use a throwaway pan if you want to. This is a 13 by9. And of course, you can spray it with Pam if you’re making it today, but just for an old-fashioned um recipe, I thought I would use what my granny would have used. I messed the pan a little bit, didn’t I? That’s all right. Let’s throw it in there. Now, Granny’s dressing is good right hot out of the oven, but is it It does turn just a little denser than my mama’s because it doesn’t have some of the ingredients my mother has. So, this is going to be a great recipe. It’s going to be a great video tutorial for those that want that oldfashioned dressing just like Granny made. Let’s get it in the oven and we’re going to bake it until it’s good and cracked all the way across. So, you want it to rise around the edges and in the middle. Okay. All right. This is done. You can tell it’s cracked. You want to see cracks all the way across it. So, it’s good and done. It sure smells at the house good. We’re going to dip some out real quick so I can get this video posted today. All right. Smells so good. There you have it. A good old pan of dressing just like granny made hundreds of years ago. For real. This has got simple ingredients in it. There’s nothing in this dressing they wouldn’t have had back that far back. It’s some good oldfashioned stuff. Can’t beat it. Go southern cornbread dressing. Can’t beat it.