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Learn how to make this simple dressing: the Cornbread Dressing.
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Hey! How are you all doing there? This is Cooking with Dave. I am Dave. I am the world's greatest chef. I know that I am, because it's written so right here on my apron.
Anyway, today we are cooking a dressing and stuffing that one call, something to go along side turkey at Thanksgiving Day. We put some sausages in, we will add some walnuts, little cranberries, some onion, some garlic, butter with chicken broil, cook it up, slide in the oven with a little bit cheddar cheese on top. Man! It's going to be good.
Alright, I am going to take you over the stove and show you how I put together. Special stuff and dressing what we want to call it is we need to cook ourselves some sausage. So I just have some regular sweet sausage, not hot. If you want, you can use some Italian spices sausage. Keep this thing up man, be good. You know, I like some Italian spice of sausage. If you want too, put yourself some Italian spicy sausage in this thing. I am going to just use Jimmy Dean, it's not hot. I don't know them hot. But, if you like them hot man, put some hot up in there. Use some hot Italian sausage in your dress, you would love it.
You know, you got to break up all the sausage, because if you don't, it will stay together when it cooks. You all know how that this. Now, let's go and brown that and then we are going to drain grease off it and then we are going to put our stuff and mix in there, I will show you.
Alright, now my sausage is cooked. Ready to go. There is a little bit of greases about that pan there, I am going to start to drain that off to make sure we don't have any grease up in our dressing, well, you need to have a little bit, but not a lot. I let my sausages sit in the strainer and just draining the grease of it and while we are doing that, I will go and use the same pot, put it back on the stove, little bit of grease down in from the sausage that will flavor it. I am going to put a half stick of butter in that pot. Let that butter melt and then we are going to add our onion and our garlic and what not.
After our butter has melted, we are going to add half chopped up onion. You can put a whole onion, if you want to. I will add about a half chopped up onion. Then we have got to put a tablespoon and a half of minced garlic right in there. We are going to let that sauté and get those things spitting out their flavors like they like to do. They are looking good while sweating out, those vegetables are looking good.
Alright, then we are going to take two-and-a-half cups turkey broth to make our dressing. You can use chicken broth, if you want to, we usually use turkey stock leftover from the bottom of the turkey after you cook it. Then we are going to take another stick of butter, that's a whole a stick of butter that I melted it into microwave. I am going to add it to it. Give it a little stir.
Then, we are going to add some almonds, just add some almond bits. I am adding about half a bag; almond bits. This bag is 6 ounces. Walnut chips, we added about 3 ounces of walnut chips, just about half bag within there. There are some walnuts. Then you know how I like cranberries, we are going to add a handful of cranberries, maybe two handful of cranberries. If you like cranberries, put more in there. I like them okay. They add a little color, a little flavor, just stir it around, get it mixed up little bit. This, take a bag of cornbread stuffing mix and just dump in there. Now if you want to, this bag here is 16 ounce bag. 16 ounce bag, you can see there, 16 ounce bag of stuffing mix. If you don't want to use stuffing mix, then you just use cornbread, get yourself leftover stale cornbread that you got there and put it into a food processor or you can just break it up. As long as it crumbles up, it needs to be stale, we want a real fine stuffings, we want it real fine. If you can't get it fine crumbled up, put it into food processor, your food processor will crumble up nice for you.
Or you can be lazy like me and go to store and buy this bag. There it is, cornbread stuffing, you can't beat it. 16 ounce bag, it takes two-and-a-half cups of broth and a stick of butter. I use that half stick of butter extra to sauté my onions and my garlic. You don't call for that, but it don't hurt, if you what I am saying. Throw that right in there and take your sausage, strain all the grease off and throw your sausage right in there and then give us some big stir, so that everybody gets moist, moisten it all up, spread it throughout. Don't worry if it seems dry to start with, don't worry about it, that moisture will get up through your dressing and you will get everything up.
So you start your dressing up in there, so it's all moist, everybody got some liquid on it, you got some wet, don't worry about it; you think it looks too dry, don't want it to be too wet, you want everything just to be moist and if you want to, you can get it here with a fork and stir it up and make it fluffy. It is actually ready to serve right now, if you wanted to serve this. But I would like to throw it into the oven about 15, 20 minutes, just give me a little crust on top. Then I can serve it up with some gravy and it looks wonderful.
If I had any parmesan cheese, I probably would put some parmesan on top of it. So what we do is take out a casserole dish and we just dump our stuffing right into that casserole dish, just like that. Like I said, if you like it fluffy, get yourself a fork before you dump it in here and then take a fork and go through and make it fluffy. I like it to be smashed down, I like the for it to be one piece, I don't like for it to be real loose, but if you want it to be loose, you can just leave it loose. I like the for it to be one thing binded, taste like it's all one part of the same thing. We have got these cranberries up in there, and sausage, and onion, and then garlic, and man, this thing is going to be good.
Now you all know how I like the cheddar cheese. So what I will do is take little cheddar cheese and let's make one little thin layer up on top of my dressing. I don't want it to be all cheese, I still want to have some dressing sticking them through, because I want that dressing to get little crust on to for me; along with the cheese, just little hand of cheese. I have got a little cheese actually going on there. If you want, you can put cheddar inside it too. I don't like it real cheesy, I like just a little hand of cheese, if you know what I am saying.
Now I am going to put this in the oven, I got 350 for about 15, 20 minutes just so that cheese melts, so it turns a little bit brown, get little crust going on and I am done. There is our dressing and it's ready to go with little crust on top, a little cheese, cornbread, onions, and man, this thing sausage has in it. It's going to be good. I am going to put this brown gravy on it and that may will just chicken and gravy. Man! It's going to be some kind of good.
Chicken and gravy dressing with a little cheese on top, some color greens, man! That dinner. Alright and this dressing is wonderful, I can't tell you how good it is, this is good. Go out and cook yourself some dressing, throw some nuts in there, pecans, whatever you like, put them in there, put some cranberries, whatever you like, you put in your dressing, I am telling you. It does nothing, but add flavor. You got to love it.
Cornbread dressing, if you don't want the cornbread dressing, you can do a regular dressing and you can do breadcrumbs instead of cornbread crumbs. Cook it the same way, it tastes wonderful, got to love either way. It's good dressing, put a little crust on in the oven. Man! It's good.