What is best dressing recipe
How To Make The Worlds Best Southern Cornbread Dressing: Crispy Outside Creamy Inside
look at the inside of the cavity because
in there you're going to find this you
boil and you take the meat off of it and
you put this in your dressing to use
this water to boil the giblets that you
saw me take from the two cavities of the
turkey before I get them giblet meat in
here I'm going to sprinkle this with
just some Creole seasoning
just to give it some flavor in fact I
don't like the smell
boiled raw meat so when you wash your
seasoning then it gives it up you know
the smell is very nice this I'm putting
in is just some garlic and I'm also
going to put in just some regular table
salt and this is a probably of table
salt cut about a tablespoon turkey neck
I'm going to put that down in there
preacher's nose or the tail of the
turkey this is the turkeys liver this is
a gizzard we're going to put this in
here and boil it we're gonna bawl all
this until it's very tender then we're
going to chop it up and without put it
inside our dressing here you see our
giblets where they have cooked and this
is the juice or the put came off of a
giblets his sort of a fatty broth that's
the word I was trying to think of not
juice please see we have our neck and
all these pieces and I'm have a pan here
I'm just going to go ahead and take
these pieces up in the pan
they've already cool they're not really
hot this just liquid and all the O
giblets are cool we're going to throw
this out we're not going to put on put
this to the side we're not going to put
that in our dressing everything else
we've been putting it in our dressing
and I just want to show you these this
is the neck some of you are not going to
know how to what to do with your neck do
you want to cook these giblets until
they're totally soft and falling off the
bone when it cools then you want to take
the neck and you want to just use your
hands to pull the meat from the the neck
here hey guys I just wanted to go ahead
and show you what I was symbol here that
we're going to be using for our dressing
so here I don't know if you can see this
or not let's take it in a little bit
here I have this is bell pepper this is
1/4 cup of bell pepper here I have about
1/4 cup of the banana peppers and I'm
just chopping but let me show you the
jar that I got them out of so I just
took them out chopped up I have about a
little bit less than 1/4 of a cup here I
have my giblets that I've already cut up
I have onions here and then you can see
that I have black pepper
I have salt garlic powder and adobo
seasoning and the star of the show in
this dish it's going to be sage to use
sage Ernest okay so we're going to use
all these things to bring our dressing
making just enough I'm going to be
feeding about 5 people so we're making a
very small amount of dressing if you're
going to make this for a holiday
I would quadruple what you see here
everything to see here I would pour
drupelet or even more depending on how
many people that you're making it for
now dressing is going to be something
you're gonna have to play by ear you're
gonna have to figure out about how much
you want like a couple of pans of
dressing or the big long aluminum pan
just how many people you're feeding
that's how you're going to determine how
much you want to use but like I say here
today I'm only feeding about five people
so I don't need that much dressing I
have here two slices of just regular
sandwich bread this is wheat bread but
it doesn't matter what kind of bread it
is I'm using this because this is what I
had and I've already toasted it because
I want to just
little crunch on it I have here like
leftover cornbread that um just a little
bit I knew I was going to be making some
dresses so I just put that away for my
dressing so what you're going to do is
you're going to go ahead and just break
up all of this and I also the bread the
white bread or the corn bread and you
know you're gonna make dressed and you
can leave it in the oven extra long so
that so that it gets crispy you don't
really want your bread to be soft you
want it to ideally you want it to be
crispy look how beautifully and rich
delicious this broth is and here's just
a little bit of some of the skin from
the turkey that's left in the pan I'm
going to just really I guess kick this
up and just pour it in oh my god you see
how rich it is you see all the fat in
this that's what's going to make your
dress and taste good
now I'm not calling it something I'm not
calling it stuffing because we're not
going to be stuffing the bird we're
going to be um making dressing on the
side stuffing the bird is kind of
dangerous in County yucky you can't get
much stuffing into the cavity of that
bird either way so we're going to be
making dressing so now there are
Portland brought off in over my bread
I'm going to go ahead and begin to add
by other ingredients I'm going to put in
I didn't mention this before but I have
here a fourth of a cup of celery chopped
celery you can put more if you like I'm
gonna put in my bell pepper my um banana
peppers they're not very hot they're
just going to give it a nice little kick
a nice taste that it won't be hot at all
I'm going to put in my onions I have X
here I didn't mention my eggs before but
I have two eggs and I am going to crack
them and add them one at a time
I'm going to go ahead and begin to add
in my own spices so I'm going to put in
just a little bit of black pepper I'd
say this for this amount this is about
1/4 of a teaspoon I'm going to put in my
adobo seasoning and I'm gonna put in
also about 1/4 of a teaspoon I'm going
to put in my sage and here's where I'm
going to put a lot in there not going to
scrimp on this at all I'm putting about
that's about 3 tablespoons about 3
tablespoons of sage I'm going to put in
a little bit of garlic not much at all
that's maybe less than anchor of a
teaspoon I would say and oh here's my on
chopped up turkey giblets I'm going to
go ahead and add those in I'm not going
to put any salt in because I see some of
the meat not tasted this ugh these
giblets and they are very well seasoned
they are very delicious and I'm not
going to add any salt in because I've
already put a dough ball so I don't want
to risk making it too salty so let me
just get this made up
now what I'm going to do is I'm going to
let this sit so that this bread can
still soak up more of the liquid I'm
going to let it sit about 15 minutes or
less and let it and let it soak up it's
going to get just a little bit we don't
want it quite this loose so it's going
to get just a little bit more dry some
of the juices going to soak up I also
meant to tell you that when you're using
your giblets that this was a lot of
giblets for this small amount of
dressing but if you're making a dinner a
big dinner for more than just a few
people you're going to need these
giblets and maybe some more so what you
can do maybe some more meat in it what
you can do you can buy a pack sometimes
I buy a pack up short thighs and I boil
those in with the giblets and it makes a
really nice rich broth and I cut the
meat up from the short side not the skin
just the meat and I can put that inside
here I have also sometimes used a lot of
times I use it just into it today I'll
use like just the regular sausage that
you'll have sausage patties in the
morning just got regular sausage up and
I'll put it in here and it gives it a
really really really nice taste but I'm
not doing all that today but you just
have to adjust this this is something
that you have to adjust I didn't say how
much broth I put in because that's going
to depend on how much you're making I
just want to show you the consistency
and how it should now you're going to
see how wet this looks okay we're back
and you can see that it's soaked up the
bread is soaked up a lot of the liquid
we do have some liquid steel here and
that's going to be okay because we're
going to put this in the oven and we're
gonna let this cook on 375 and they'll
probably have to cook about 30 minutes
so let's go and get this pan into the
pan and we'll get it into the oven I
want you to take a good look at what
your dressing is going to look like
going into the pan you see that it looks
pretty wet here there is still some of
the juice in the broth in this but not a
lot don't worry about it it's going to
come out crispy on the sides and very
moist that juice is going to make sure
that it's soft and moist on the inside
oh yeah see nothing yet wait until we
take this out you got to see exactly
what
into the oven 375 degrees look what I
tell you
look at this showpiece masterpiece this
is wonderful
look at those edges mmm can you see that
these edges are actually crispy right
along the top and on the sides that the
sides are all they're crud they're
crispy there it's just so good but
inside it's very very moist and very
creamy trying to find a place where you
I can cut it for you guys I think right
here is going to be okay because I
really want you to get a I really want
you to get a good look at this oh look
look can you see that it's crunchy right
around on the top but inside you see how
soft and creamy this is guys you won't
believe how good this tastes I hear you
you know I hear what you're saying me so
taste it miso taste it okay I'm gonna do
it for you anything for you guys here I
go mmm
okay now hmm mmm delicious
let's get it plated up mmm so good so
here guys you see what I've done I've
gone ahead and plate it up I've got
gravy on the dressing I've got Turkey
here I've paired it with some English
peas and some corn and of course some
cranberry sauce this is so delicious my
family is chomping at the bit guys
I'm gonna feed them but thank you for
coming by to watch my channel today if
you haven't subscribed already go ahead
and subscribe and that way you'll know
every time I put up a new video and
you'll know every time I'm throwing down
in the kitchen
bye bye
you
