Want the PERFECT Cornbread Dressing Recipe? Watch This Now!

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okay folks here it is you guys already
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know this star right here look this is
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my cornbread some of y'all said it was
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like a little bit on a simple side but
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listen you got to trust me simple works
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today we making a chicken and sausage
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cornbread dressing let's get it okay so
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look you guys have seen you know these
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ingredients right not a whole lot to it
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and I keep wanting to say the word
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simple look we ain't got to do all of
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that I see people all over the Internet
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putting all this stuff in there but I
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promise you if you want me to take you
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back home in that time machine to go see
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Grandma and all of that listen follow
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this recipe so let's go now looking at
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these ingredients right here super
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simple we already got a roasted chicken
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we got some chicken stock you know what
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I mean stock broth this is right here is
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my stretch I could have just made this
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twice you know what I mean but I like to
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add a little bit of this in the inside
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just for that flavor and it like I say
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it's like stretch now I'm not going to
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name every one of these ingredients cuz
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check this out listen I got a new
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website it's out it's smoking and
0:52
Grilling with ab and that's
0:54
wab.com right that way you guys can go
0:57
you guys been asking me for now you can
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go and print screenshot do whatever you
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want I got that recipe hey with that
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being said we F to work now we going to
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prep all right so we're going to talk
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about doing the uh celery I'm not going
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to give no lesson on this right here
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it's just about how I do it and now I
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want you guys to say it with me cuz
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after somebody explained it to me I got
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it listen when we dice right you Dice by
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the size if it's big it's for texture
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and somebody tell me in the comment
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section below what happens when we dice
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it when it's
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small that's right when you Dice when
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it's small it's about the flavor all
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right so celery onions I still got to
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shred my chicken and this is my chicken
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and Dey right this is going to be like
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my little level up and I'll cut down my
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sage I like using the fresh Sage now
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will be a great time for me to go ahead
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and just hit bake cuz we going to
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preheat right 400° all right so I'm
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going to take my cornbread we going to
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work with this in just one second now
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I'm going to get my pan right here cuz
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listen I'm ready to sauté now remember
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we talked about like it's the holiday we
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want to level up and have the best
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ingredients right let me go ahead and
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grab my infused olive oil you can see it
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you guys know when I got infused olive
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oil cuz it's got that little green tint
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on it right I guess that's part of the
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infusion when you use that extra version
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it's like really really transparent so
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I'm going to go ahead and just give this
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about a tablespoon and a half now we add
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the butter you know this is like a
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little trick too olive oil butter no
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burn I mean you can still burn it if you
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turn it up that high but you see this
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right here m we got it going soon as
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that finished we F to go with our
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veggies all right so we gonna start with
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our veggies because I got them in the
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bowl I won't start with my onions first
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we'll just do them all together right we
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just want to get these just a you know
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give them a head start little bit of the
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translucent side then we going to add
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our uy all right so I want to I want you
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guys to look at this right here this is
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about as far as I want to go if your
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veggies look like this here then you're
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good right now with that being said let
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me move this out my way
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and before you guys ask yes I got my
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soapy water and it's hot now I'm going
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to go ahead and just add my ouy right we
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just add this here we just want to sweat
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it just a little bit I don't want to
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lose all of the flavor cuz we going in
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the oven right so we just want to get a
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little heat on it let it sweat just a
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little bit and transfer you know
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everything over all right so look the
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real star is this right here right I
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know some of y'all want to know like hey
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I thought he was going to do something
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all of that you know do that I got
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several cornbreadsweet all of that but
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when you do it right look at this right
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here you see that edge right there
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remember how we heated up the the uh
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Skillet we put it on there when you
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would if I have served this that day it
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have been super moist with cornbread and
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crispy uh edges right so I'm just going
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to take this and just start doing it now
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you guys get a chance to look at it in
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the inside you know what I mean we just
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going to crumble it a little bit just so
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that I can work with it we leave no
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crumb
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behind okay folks FKS now listen I'm
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going to tell you ways you can level
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this up I'm going turn this off I could
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add like a teaspoon of Creo kick or any
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Creole seasoning that you guys uh like
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you know I mean but most of y'all got
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the Creo seasoning you know I mean we
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could add that to it you know just right
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now but I'm not trying to make a a Creo
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version of it cuz I do do that also you
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know what I mean I'm going to lighten up
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on everybody that's coming this
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Thanksgiving you know what I mean so we
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just going to keep it like this but what
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I will do is I'm might add a pinch of
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salt to this but right now I'mma take it
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and I'm just gonna let it you see the
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way it look we just gonna go ahead and
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put it in there just like that your
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mouth should be watering right now
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because I know y'all want to just smell
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right where we at right now and I got it
4:39
I look on the internet just like y'all
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do and I see these people doing all of
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that you know what I mean it's nothing
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wrong with it I do it like that sometime
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too but I got to say this listen when
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you make it right this should take you
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down to that time machine and I promise
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you you're going to swear you right next
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to Big Mama while she do her thing so
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now I'm just going to go ahead and just
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put this in here just like that I'mma
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set this over here now I got to melt
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some butter right now we got a little
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flavor you know left in the pot you know
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just a little bit these are hexclad pots
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and pans you know what I mean nothing
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really sticks but I'm going still get
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the little residue of my infused with
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the onion and the uh the celery right so
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now I'm going to
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take you know my butter we'll just put
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it in here and let this
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melt now I'm going to go ahead and
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address this right here remember I had
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this I tell you this is more stretch for
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me than anything right uh it depends you
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can see right here I got a 13 by9 I'm
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going to spray it with a non-stick spray
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you guys can do it old school you can go
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ahead and take it and just you know hey
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let me since we talk about old school I
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should just go in there and get that
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butter and run it right around the edge
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of that and do the bottom and make that
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nonstick but you got to do whatever you
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want to do so if I was doing two of
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these you know what I mean I could have
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done that split it in half use this as a
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little stretch and went from there now
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we're getting ready to shred down you
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know this bird right here cuz I said
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it's GNA be chicken and sausage right
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okay so look we got the chicken it's all
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shredded I probably use 3/4 of it if
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you're doing the it's up to you again I
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got to say that it depends on how much
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dressing you want and how much chicken
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you want to be in your dressing right so
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I'm going just go ahead I did dark meat
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and white meat and yes I did take out
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the uh take off the skin I'm doing that
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man for the internet I ain't going to
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lie to you I like it that's a bunch of
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flavor folks so now we just going to go
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ahead scramble up our eggs right all
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right just go ahead and do it this way
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you don't have no whisk handy you know
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we all good with that fork right
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remember I melting my butter wanted to
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pick up everything you can hear it look
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we just pour this in here like that now
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I'm going come back come over this with
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the egg kind of like going the outside
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it doesn't make no difference cuz you
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know what it's all getting ready to get
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combined in there now I don't know no
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other way to tell you guys to do it but
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I like to get in there and get you know
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with my hand and then if you see some of
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your chicken need to be shredd it down
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just a little bit I don't want it to be
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stringy I like to when I take a bite I
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want to be able to get something that
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look like this
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check that out that's fine right there
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now I'm going get in here and
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work right I just give it just a little
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bit right now cuz you know what we got
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to have
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next you guessed it we got to go chicken
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stock or chicken broth so after I just
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get it semi mixed up you know what I
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mean but you guys see where we going
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with it right now right then you know we
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got to add this right this where we
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gonna get our moisture now I told you
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guys everything that you need to know as
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far how as far as how many cups you know
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what I mean U but we just start off
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right here as the broth starts to absorb
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you see where we going you know what I
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mean now listen if you feel like you put
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too much in there or whatever I give you
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the recipe cuz I usually do two of these
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right so you can just see how it is
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don't forget we going to lose a little
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bit of the moisture in there but it's
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still going to be moist for those you
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guys that like to have it on the
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southern style so if you take a look you
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see how I'm just folding this you know
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what I mean listen the bread crumbs you
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know your cornbread that's going to
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absorb all of your moisture and I don't
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know if I said earlier I might have said
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that was 4 cups that was 6 cups it's
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always going to take that you know what
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I mean but if you look at that right now
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nothing is running down the bottom it's
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nice and moist last thing I'm going to
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do is I'm going to take my you know my
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Peppermill right here and I'm going to
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grind out meaning I might have to like
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work with it for a minute I'm getting
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ready to put about a tablespoon of fresh
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ground black pepper okay folks this is
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it right here I don't know if you guys
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can hear that
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listen that's what you want it's really
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I'm telling you don't you don't have to
8:31
overpower it or overdo it try to make I
8:34
don't know what you're trying to do but
8:35
you ain't got to do that listen just
8:37
trust me on this this right here works
8:40
I'll be you'll be surprised cuz I am
8:42
every time more people ask me about this
8:45
right here than they do
8:51
[Music]
8:53
anything okay so look when you turn out
8:55
and it look like that look at that right
8:57
there oh my goodness and and you saw
9:00
that I just made that uh cranberry sauce
9:02
watch out all right so listen we going
9:03
in the oven uncovered we going to go in
9:05
for about 45 minutes to about 55 minutes
9:08
you know what I mean we going to look at
9:09
it at 45 cuz if it start Browning too
9:11
much we'll just lay a layer of foil over
9:13
the top just to keep it from you know
9:15
Browning too fast now with that being
9:17
said I'm going to hurry up and get in
9:18
and I'll see you guys in about 45
9:20
minutes okay folks that's it right
9:26
there now let me address this I put it
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you know I put a timer in there for 45
9:32
minutes right so then I checked it I
9:34
stuck a topick just to see how damp and
9:36
moist it was on the inside but then I
9:38
likeed and I saw where it was at so what
9:39
I did was I took a piece of foil put
9:42
this over the top just so that we don't
9:44
Brown so fast and to give a little
9:45
reflection of the heat right I didn't
9:47
tuck it or nothing like that and I went
9:49
another 10 minutes so that's 55 minutes
9:51
total and don't forget folks the shiny
9:54
side up on aluminum foil now I'm going
9:57
to go ahead and let this just sit up I'm
9:59
going let you know sit up and rest for
10:00
probably about 10 minutes and then we'll
10:03
go ahead and taste it I can tell you
10:04
it's already fire though
10:06
[Music]
10:13
folks okay fam look this is what it
10:15
looks like it's really really
10:18
nice I don't know if y'all can hear that
10:20
listen put that little crust on the top
10:23
this is nice and when I hit it with a
10:25
topick it's still a little moist on the
10:26
inside I don't know about y'all but look
10:28
I got my cranberry you know my cranberry
10:30
sauce right here which is homemade folks
10:33
you know that video just dropped hey
10:35
matter of fact it just dropped today
10:37
right so I'm going to go ahead and just
10:38
get me a little bit of this right here
10:40
you know what I mean uh I hate to even
10:42
do this but you know what we going to
10:43
make this a few times look at that right
10:45
there mm now the reason I'm going to do
10:48
that and don't put that all in my mouth
10:49
right now pause is because check this
10:52
out I'm going to take this and eat it
10:54
the same way I went with the edge right
10:57
get a little crush back here too I'm
10:59
going to take a little bit of this
11:00
cranberry only thing missing is that
11:02
gravy cheers
11:08
y'all I ain't going to lie folks this
11:11
right here is fire and remember I didn't
11:13
put all of that like I see in some of
11:15
these other uh videos listen when I tell
11:17
you simple works it works only thing I
11:19
tell you I could have had on here is a
11:20
whole lot of gravy now with that being
11:23
said oh you know what I want you guys to
11:24
check this out if you go to my website
11:26
listen I got my first Standalone
11:28
cookbook right I'm taking pre-orders
11:29
right now and giving a discount so
11:31
listen go by my website smoking and
11:33
Grilling with AB that's wab.com it's
11:36
your popup give you a code and get yours
11:39
folks I'll be shipping it on Black
11:40
Friday with that being said this is fire
11:43
talk to me and let me know what you
11:44
would have done if you really want to
11:45
ask me what I would have done I could
11:46
have leveled this up with a little bit
11:48
of bacon hey but that being said listen
11:49
if you're new to my channel let me just
11:50
take the time to say thank you for
11:52
watching this video don't forget to like
11:54
smash that subscribe button and tell
11:56
everybody out there there's a channel
11:57
out here that's simplifying these
11:59
recipes and taking a mystery out of
12:02
cooking peace
12:07
[Music]
12:20
[Music]

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Want the PERFECT Cornbread Dressing Recipe? Watch This Now!

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