Secret Shortcut Cornbread Dressing, Simple Ingredient Old Fashioned Southern Cooking

Hey y'all, it's Chris and Tammy with Collard Valley Cooks. Today, we're making my shortcut cornbread dressing with chicken in it. One pot meal, chicken and dressing. I'm giving y'all plenty of time to give it a try before Thanksgiving so you can save some time on turkey day. You're going to want to watch this one so you can see my secret. Hey y'all, today we're making my shortcut cornbread dressing. Now you do have to chop up some onion and celery and make you some chicken broth or you can buy your chicken broth. This is going to be super simple, going to get a really fast and into the oven. So let's get started with our simple ingredients. The first thing we're going to use is my White Lily buttermilk cornmeal mix. It is self-rising cornmeal and we are going to use two cups of that and we're going to mix it up in here. This dressing is a shortcut because we're not baking our cornbread ahead of time. We are just doing it all at one time in the oven. So there's one cup. You can see that flour making a cloud as it goes into the bowl and there's two cups. So that's two cups of self-rising cornmeal mix White Lily. Now we're going to add three stalks of celery chopped and one onion chopped, about a quarter teaspoon of black pepper, about a quarter teaspoon of salt. You're going to use a complete teaspoon, a whole teaspoon of chicken granules. This is a little half teaspoon so I'm using two. So that's one teaspoon of chicken granules. You're going to use a half of the small can of cream of chicken soup. If you don't have cream of chicken you can use cream of celery as well. Two cups of your chicken broth. If you buy your broth get bone broth so that it's good and tasty. We're going to be using a cup and a half of buttermilk and this is whole buttermilk. Now we're going to add three raw eggs. I've always wanted to do dressing this way and I did it last year and it turned out really good. So I am definitely uh this is going to be a go-to recipe when I'm in a hurry and I want to make dressing and it not take me forever. Okay now I did boil a chicken today in my instant pot so that took a few minutes. So you're just going to mix this up good and it's really runny. Okay we're going to add a little bit of butter, oil just like you'd be using if you were making cornbread and then of course we've got to add some poultry seasoning or sage whichever one you like and now you're just going to mix it up. This is a deep 13 by 9 lasagna pan. I'm going to spray it. Now you're going to put three pieces of loaf bread that's cubed down in the bottom of your pan and if it doesn't fill it up good you can cut up some more. I think I'm gonna cut up a couple of more pieces so that it's covered on the bottom. All right now you don't want to leave this step out. This is important. It's going to keep your dressing nice and fluffy and delicious and so do not leave out the step and I would not substitute it with crackers or anything else that maybe used traditionally. I would really cook it just like this because this is a different kind of method for making chicken and dressing. Okay now I've actually got some chicken today that I cooked along with my broth and instead of this just being cornbread dressing it's going to be chicken and dressing. Well you know what I think I'll put this inside the dressing once we pour it in there. So let's pour our dressing over the top of our bread and it may float. Make sure you mix it right before you pour it so the oil is distributed. I know it looks really runny but it's going to bake up good. Now we're going to take our chicken and I'm going to put it down inside here because this is going to be a meal and not just dressing. Okay this is going to be chicken and dressing shortcut style. Now the only difference in making it the other way mostly is that you bake your cornbread and so you use cooked baked cornbread instead of just the cornmeal mix. Okay and because we didn't bake our cornbread we go ahead and add the ingredients just like we would be using if we were making cornbread. So you're going to add your raw egg, your oil just like you were making cornbread and make sure you get plenty of chicken in there so everybody gets a good piece of chicken if that's what you're having for dinner. I think we got enough in there. Really get that chicken down in there and get it wet or it's going to dry out. Okay and just pat the top just like that and then we're going to slide it to the oven and bake it. All right we're going to get this in the oven. Now I really need to tell you a few things about making dressing. A lot of people make it a lot thicker than me and my mama did but now we cook ours a lot longer than most people do and so your dressing is really not going to be done unless it's actually forming cracks across the top of it and it needs to have cracks not only around the edges of the dressing but also all the way in the middle of your dressing. So sometimes a lot of people will take their dressing out of the oven and the sides of it are done but the inside is still not cooked. Make sure you leave this in the oven long enough for the inside to be cooked because it's in a large pan and it's going to take it for probably about an hour and a half at 350 degrees but it's an hour and a half that you can have to go sit on the couch or make some sides. Okay this has been done for a few minutes quite a while. We just turned off the oven and we're about to eat supper so I'm gonna get it out and show it to you. Now the kids love dressing and they found out I was making dressing so they are coming to eat. Let me show it to you as runny as it was. Look y'all it looks amazing. It's got all that chicken down in there and if you want to you can make a gravy to go on it of course but this is a meal because it's uh the chicken's in there and everything's ready to eat. Talk about simple dimple. Was that a simple way to make cornbread dressing y'all? All right let me get me something tasty and I was going to show you a trick if you do make some dressing and you don't think that it's moist enough because we really like ours moist don't we Chris? You can take your chicken broth that you have left and pour some over the top of your dressing before you put it in the refrigerator and that's what I'm doing because the kids will be coming to eat this and I want it to be good and moist and it's going to be in the refrigerator a couple of days and that'll make it taste really good so just thought I'd show you guys that. I want y'all to see how good and done it is see how it's good and done so make sure when you cook it you can tell by looking at this dressing right here see how the little it has little cracks in it so you want to make sure that it's cracked even in the middle so that it's good and done and nobody wants to dip in to raw dressing all right we'll make sure I got everything seasoned right in this dressing I try to put it together so it tastes good for y'all good and delicious now if you like a lot of sage add some sage add more sage than I do but mama didn't use a lot of sage in her dressing when we were growing up this is really good really simple and delicious and make you some gravy to go on top of it if you want to I have two recipes we've got mama's giblet gravy and we've got greenie's giblet gravy and all of these recipes are on the website this recipe will be in our new fourth cookbook when it comes out y'all have a wonderful day we thank you so much for watching collard valley cooks where we cook like our mamas did with shortcuts bye love ya ain't having fun