THE BEST SOUTHERN STYLE CORNBREAD DRESSING RECIPE DETAILED STEP BY STEP TUTORIAL

For the absolute longest, you have always loved Southern Style dressing but you never knew how to make it, right? Well hunny listen! That excuse can go right out the door. This dressing is rich, stable, yet creamy, and full of good ole southern flavor. With this step by step tutorial, you are bound for success! Check it out and let me know how it goes down in the comments! #dressing #soulfood #cornbreaddressing

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MUSIC ATTRIBUTES:

Intro/ Theme Song: ThatGirlCanCook!
Artist: Relena-Rochelle

Soundtrack: Six Feet Off The Ground
Artist: Nana Kwabena

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Serves: 6 Prep Time: 35 Min. Cook Time: 45 Min. to 1 Hr.

* THIS RECIPE HAS BEEN MEASURED SO THAT ALL OF THE INGREDIENTS CAN DOUBLE, TRIPLE, OR QUADRUPLE TO MAKE LARGER BATCHES.

Double to Feed: 12-15 ( I recommend doubling the measurements once, and cooking it in batches by pan! )
Triple to Feed: 18- 21
Quadruple to Feed: Up to 30

FULL LIST OF INGREDIENTS:

STOCK:
– 1 Split or Whole Chicken ( Feel free to use any part of the chicken.)
– 6 Cups of Water ( The chicken should be covered, add more if needed.)
– 2 Tbsp Better Than Bouillon Chicken Base
– 1 Onion, Chopped
– 1 Bell Pepper, Chopped
– 2 Whole Carrots, Chopped
– 2 Ribs of CELERY Chopped
– 2 Tbsp Butter
– 1 Tsp Minced Garlic
– 1 Tbsp Paprika
– 1 Tbsp Black Pepper
– Pinch of Salt
– 3 to 4 Sprigs of Thyme

CORNBREAD:
– 2 Cups Martha White Buttermilk Cornmeal Mix
– 1 Cup of Whole Milk 1/3 Cup Whole Milk
– 1 Large Egg
– 1/4 Cup Canola Oil
– 1 Tbsp Oil 1 Tbsp of butter to melt in the skillet.

DRESSING MIXTURE: Cast Iron Skillet 10 Inches
– Crumbled Cornbread
– Shredded Boiled Chicken
– 2 Cups Chicken Stock ( Add in GRADUALLY! )
– 10oz Bag of Seasoning Blend – (Onions, Celery, Bell Peppers, and Parsley)
– 10.5oz Can of Cream of Chicken
– 10.5oz Can of Cream of Onion ( Can be subbed for cream of celery)
– 1/2 Tsp Ground Sage
– 1/4 to 1 Tsp White Pepper (1/4 Tsp if you are not fond of the flavor. You can also add black pepper in place of white pepper)
– 3 Tbsp Unsalted Butter