3 Classic Southern Dressing Recipes You Need for the Holidays

show you how to make the perfect Thanksgiving dressing. Everybody has their own tastes. So, I've got my Granny's recipe. I've got my mother's recipe, which will play second. I've got a shortcut chicken and dressing where you don't have to bake your cornbread first. And a crock-ot meal, everything in one crockot. Then, I'm going to show you how to make giblet gravy because it's delicious on your dressing. So, we're going to get started. I hope you enjoy this southern dressing marathon. Today I'm making a super old recipe and that is my granny's cornbread dressing. A good southern Thanksgiving dressing made without soups and bullion and all that stuff. It's just plain old grainy cooking. Okay, this is the way Granny made her dressing. You're going to start with a stick of butter melted. And we use salted butter in all of our recipes. We're going to get that in here. Now, the key to Granny's dressing is that she bakes biscuits and her own cornbread the day before she makes her dressing. I have some biscuits right here. I've already gotten about four or five of those and put them in my toaster. So, they're toasting now and we're going to add those in at the end. Randy uses a pone of cornbread. A full pone of cornbread. So, we're going to be putting that in. This is an oldfashioned recipe. It was bringies and I'm sure it was her mother's and then her mother's. So, it's really hundreds of years old because all of the ingredients in here are simple and not anything new that you're getting at the store. Okay. So, we're going to start with the butter. A stick of butter melted and it's salted. a cup of chopped onion and it's pretty small and diced, a cup of celery. Now, if for some reason your family fusses about seeing these things in their dressing, you can always use a pull chopper like this. Put your celery and onion in it. And I'm going to show you how tiny it makes it. And then once it bakes, they will absolutely not know it's in there, but the flavor will be delicious. Now, you can see how tiny that is. And once it bakes inside the dressing, they will not see it at all. And then you'll have the delicious flavor of the celery and the onion without them knowing that it's in there. And they'll love it. They'll think it's delicious. Now, I'm going to give you a couple of tips. All right. A lot of people say, "Oh, I sauté my onion before I put it in my dressing." Now, you can do that, but remember, when you sauté something, it actually makes the flavor profile less. It calms it down or tones it down. Now, in dressing, because it is bread, I prefer the onions not to be sauteed because I like the flavor of that onion. Now, in potato salad, sometimes it's good to sauté your onions and peppers uh before you make it because then it doesn't overpower it. But now, when you're making dressing, I prefer not to sauté. Now, if you grew up and that's what your mama did, of course, that's what you do. All right, let me know if you've used this tip before or if you've got something to add to it in the comments. Now, you've got a pon of cornbread. We're just going to crumble it up. Now, when I say a pona cornbread, down here in the south, we make a two cup cornbread recipe. We use white lily cornmeal mix. Now, this is a two cup cornbread recipe. And I'll give you that recipe today as well. Boy, it smells so good. Now, my granny made cornbread every morning and biscuits every morning. So, she had a double oven kind of like the same setup I've got right now, except hers was electric, believe it or not back in the day. And she actually um made her cornbread and her biscuits every morning. Okay, there's our sage going in. About a teaspoon. You can add more if you want to. You need to add two raw eggs. And now you need salt and pepper. Now you're going to add a/ teaspoon of salt. Of course, my grandmother didn't have this recipe written down, so I had to fine-tune it so that I would get it just like she made it. So that's a/ teaspoon of black pepper and a/ teaspoon of salt. Now remember, our cornbread has salt in it already. And then you've got four cups of stock. This is so easy. And you're just going to mix it up. Add your toasted biscuits. break up those bigger pieces of cornbread. Now, my mama liked to make her cornbread light in color, but now my granny didn't. She made it just like she made it any other time. It was just a regular pone of cornbread. Now, you've got those homemade biscuits going in. And that's all there is to it. Now, how easy was that? Now, if for any reason you boiled a chicken, of course, you can add your chicken meat to it. Granny's dressing is just a little bit drier than mine when it's mixed. Mine's a little wetter or mama's. This is just a good oldfashioned dressing just like my granny made. She lived to be 90 years old. Her mother made it and I'm sure her mother made it. So, since I'm doing this an oldfashioned way, um I think I'm going to use shortening and grease my pan. So, I'm just going to take some shortening and grease the pan. And that way, it won't be hard to clean up. Now, you can use a throwaway pan if you want to. This is a 13 by9. And of course, you can spray it with Pam if you're making it today, but just for an old-fashioned um recipe, I thought I would use what my granny would have used. I missed the pan a little bit, didn't I? That's all right. Let's throw it in there. Now, Granny's dressing is good right hot out of the oven. but is it it does turn just a little denser than my mama's because it doesn't have some of the ingredients my mother's has. So, this is going to be a great recipe. It's going to be a great video tutorial for those that want that oldfashioned dressing just like Granny made. Let's get it in the oven and we're going to bake it until it's good and cracked all the way across. So, you want it to rise around the edges and in the middle. Okay. All right. This is done. You could tell it's cracked. You want to see cracks all the way across it. So, it's good and done. It sure smells up the house good. We're going to dip some out real quick so I can get this video posted today. All right. Smells so good. Can't beat it. Go southern cornbread dressing. Can't beat it. Now we're going to watch Mama's video. So, you're going to start with six tablespoons of butter, 1/4 cup of corn oil or vegetable oil, an egg. I use a large egg, two cups of buttermilk, and this is whole buttermilk. Okay? And three cups white lily cornmeal mix. And this is buttermilk cornmeal mix. You can use they have a buttermilk and then they just have a regular. You can use either one. All right, we're going to mix this up. Now, you're going to bake this at 350°. And we're just going to bake this in my dressing pan. So, I'm just going to spray it today. Now, if I was making cornbread, just to be making cornbread, of course, I'd use an iron skillet and shortening to grease it with, but today we're just making this for dressing. We're going to get it in the oven. We're going to bake it at a lower temperature because you don't want it to turn too dark for dressing. And it should only have to bake a few minutes really. I've got 35 minutes on here, but it needs to be light in color. So, I would just bake it until it's done. You know, get it out early because it don't need to be brown. You're just going to cut some celery into some couple of stocks of celery up in big pieces. Then you're going to take a an onion and cut it into large pieces. You're going to place them in a stock pot with your chicken breast side down. And really what we're doing is we're cooking this chicken to put inside of our dressing. and we're making some good chicken stock. All right, we're going to put in a teaspoon and a half of salt, half a teaspoon of black pepper, a tablespoon of chicken bullion granules. Now, we're going to put this in the sink. and add water till it covers just at the top of the chicken. I'll turn it on. Okay, we're going to put a lid on it. We're going to bring it to a boil and then we're going to turn it down to a low simmer temperature for an hour. The chicken should be falling off the bone and it should make a pretty good stock. All right, our chicken has come to a boil. So, we're going to turn it all the way down to simmer. Okay, our cornbread's done. And you're going to see it's a light color, but it's done. That's the main thing. Smells so good, y'all. All right. Once your chicken is done, you're going to pick it up with two big spoons and it's going to start falling apart and sit it out on a plate to cool down some. Now, I'm going to get the rest of the pieces out of here. All right. Now, we're going to pour up our chicken broth that we're going to use in our dressing. You're going to have to have at least 4 and 1/2 cups of chicken broth. And so you can scoop it in there or you can pour it in there. I would rather pour it in there. You just got to be really careful. Uh make sure you got you a good funnel, a jar. This jar holds three cups. This jar will hold three cups to here. So that's how far I'll fill it up. And so I strain it and you may be able to put some up in your refrigerator to make some chicken and dumplings or something. So you should get plenty of broth for your dressing. If you boil your chicken to mix up your dressing the next day, then you'll put a a lid on these and seal them and put them in the refrigerator. Um, if you're not and you're going to mix it up within a few hours, you can leave it sitting out. Um, but I wouldn't leave it sitting out over a few hours. Okay, we got our hard part done yesterday. Well, it wasn't hard, but we made our cornbread and we boiled our chicken and got our broth. So today, all we have to do is put the dressing together and get it in the oven. Sure does save on time. If you don't do it all the same day, I suggest you do what I did and make these two things the day before. Okay, now we're going to start mixing it up. You cannot find a better Thanksgiving dressing than my mama's. All right, we're going to get started. So, the first thing we're going to put in this big bowl for our dressing is our cornbread that we made yesterday. So, we're going to sit this to the side and we're going to use this to bake our dressing in. All right. The next thing I'm going to do is I have already cut up onion uh when I got them in bulk and I froze them and I'm using them today. That's a cup of onion chopped. Now, that was easy, wasn't it? And then we've got some celery. And you want to chop it pretty fine as well. Now, I'm just going to cut this really thin. You can tell how thin I'm cutting it. And then we'll dice it. It helps us so much for you to subscribe. Please hit that subscribe button. It is free. You need one cup of chopped celery. If you got somebody in the family that don't like it or they complain that they don't like it, you can dice it and they'll never even know it's in there. Now, I'm going to show you what you could do with a chopper right quick with the rest of my celery just to kind of show you that if you don't want to use your knife to do this. You don't have to. So, if you've got a chopper like this, you can do your celery on it and it'd be fine. But now, if you're going to do onion, because it's going to bring out a lot of the juices of the onion, I might reduce the onion by a little bit. But you can see how little it makes it. So you get the flavor in there without people having to get a large bite of celery. It's totally up to you how you want to make it. But like I said, if you do your onion with this and it's really tiny like that, that's diced. Um then you I would reduce it to about maybe even a half a cup or 3/4 cup. All right. So we're going to get all the celery in our dressing. I like the bigger pieces of celery myself, but not everybody does. All right, we're going to slice some bread in cubes, and we're going to use this bread in our dressing. I usually add it last, but we can go ahead and slice it and get it ready. So, just whatever loaf bread you've got at home works. Just cube it. Needs to be about 3/4 inch cubed. Now, we're going to put a couple of boiled eggs in it. Now, mama put boiled eggs in hers. If you're going to freeze it, some people think that the boiled eggs turn tough after you freeze them. Um, I've never had anybody complain and say they were tough. But if for some reason you feel like you don't want to put them in there, just don't put them in there um until the day you bake it. But they really taste good in it. I wouldn't leave them out. But you could always add them before you put it in the mix it up in the before you put it in the oven. So, we're going to do two boiled eggs. There's one. I have to push it in there. It's about too big for the egg chopper. Two. Now, we're going to add one can of cream of chicken soup. It's the smaller can. I think there are 10 and a half ounces. This actually adds a lot of flavor. It makes it taste good and it makes it fluffier and not as dense when you when it cools down. Okay. So, I don't leave that out either. Then you're going to have salt and pepper. See, a half a teaspoon of salt. and a half a teaspoon of black pepper. And then you've got your poultry seasoning. Now, our poultry seasoning, a lot of people say this, but we like sage. Our poultry seasoning is McCormick and it's mostly sage, okay? Just has a couple of more things in it. So, you're not going to go wrong using it. All right? So, it's up to you how much how sagey you want it. Mine says a half to 3/4. I'm going to use the 3/4. So, make sure you use McCormic poultry seasoning if you want it to taste like my mother's dressing. And if you like it real sagey, you can always add more. All right, we're going to put in a tablespoon of chicken bullion granules. If you're using squares, um, you would use three little squares or one large nor square. There's different kinds. We're going to put in two cups of milk. And then we're going to put in four and 1/2 cups of broth. This is our broth from yesterday. That's three cups. If you want all that fat in there to make it taste good, you can put it in there or leave it out. It's up to you. See what that is? Cup and a half. And then there's two raw eggs that go in it. And a lot of people are wondering why it helps it set up and be fluffy as well. So, you want your dressing to be good at room temperature, not hard as a brick. Okay? A lot of people make dressing and they don't put the cream of chicken soup and they don't put the eggs in there, the raw eggs. And so, once it gets to room temperature, it's dense and it's hard. This dressing is fluffy. So, you can make it ahead of time and warm it up and it's delicious. It's always delicious. Okay. So, we're going to beat that egg up a little bit. And then we're just going to mix everything up. And then we're going to add our bread crumbs. And you can see it's pretty runny. So, it takes it a long time to cook. At least a couple of hours. All right. And one other thing, if you make this ahead and you freeze it and you thaw it, you need to mix it up really good before you put it in the oven because the water's going to rise to the top. And so just do a good mix on it before you cook it. All right. Now, we're going to add our bread crumbs. You're just going to fold them in. This helps it make make fluffier dressing, too. This is the chicken that we boiled and we're going to put it in our dressing. So, this is also going to make our dressing thicker and not quite as runny. I don't know that I want to add any more chicken than that. That was a really big chicken. You should be able to pat it even after you put the chicken in and it look solid on the top like that. If it's got enough in it. And I've made this recipe y'all perfect pretty much so that when you bake it, it's going to turn out really good. It says cook on 350 degrees for 1 hour. Then turn the oven down to 325 and cook it 30 more minutes. And then it tells you to make sure it's done. And that's what we're going to do. So, I'm going to show you what it looks like after an hour of cooking. And then I'll show you a what it looks like after the 30 minutes at 325. And we'll see if it's done. Okay. We're going to spray our pan before we add our dressing. And that way it's easier to clean. If you're taking your dressing somewhere and you don't want to have to fool with the pan, then get a throwaway pan. I'm going to cook it an hour at 350. Look how pretty it is in the pan. All right, this has been in here for 1 hour at 350°. You can see it. So, we're going to turn it down to 325 and continue cooking it. All right, let's dip us a piece. And it's got chicken in it. So, it's uh got the protein in it, too. It's not just the dressing. A lot of people just make the dressing. And I'm going to tell you, my dressing is so good. You don't need any gravy. But if you want to make some chicken gravy, I got plenty of recipes for that, too. Well, look how pretty that is. You can see how fluffy it is. And it's done. Nice and fluffy. Just good. My daughter loves it. She's on her way. She finds out I'm making dressing and she's on her way. Boy, that's good, y'all. Delicious. First, we're going to put in the cornbread ingredients. Two cups of white lily buttermilk cornbread mix. Cornmeal mix. I get the buttermilk kind. You can see the bag right here. That's my favorite. We're going to put in um one egg. Now, it takes one egg to make the cornbread, and it takes two eggs to make my dressing. So, we're going to add three eggs. It takes one and 1/2 cups of buttermilk, and I use whole buttermilk to make our cornbread. We're going to put that in. And we do something a little different than most people. When we make our cornbread, we use oil and butter and plenty of it. So, we got six tablespoon of butter. And we melted it, pretty much melted it in the microwave. Now, for our dressing ingredients, we're going to use a whole onion chopped. And I chopped those pretty big because we want to be good and pretty in the dressing when we dip into it. I've got celery. That's three stalks chopped. A 1/4 teaspoon of salt, a quart teaspoon of pepper, a half teaspoon of chicken bullion, or you can just use one square. But you really should use either the better than bullion or the granules so that it mixes up well in the dressing. Otherwise, you can use a square if you heat up your broth and whisk it into the broth so that it will melt before you add it to the bowl. So, remember that if you're using a square bullion, you need to heat up your broth and get it mixed in there really well before you use it in your mix. So much easier just to use the granules or the better than bullion. Now, I like McCormic poultry seasoning. This is the only poultry seasoning I personally like. It has most u it does have a lot of sage in it. So, this includes the sage. Half teaspoon. And remember, we're making a recipe that's about half the size that I typically make, a little bit over half. We're going to use a half can of cream of chicken soothe. I'm not putting in the whole can because we don't have that much cornmeal in here. You know, we're cooking on a little smaller scale this year because we can't have big gatherings. So, this is a great recipe. It's going to serve about six people around six to eight. Um, and it's all you really need and that way you won't have a whole lot of leftovers. Now, we're going to add two cups of chicken stock. Now, I bought stock in a container since I am cooking on a smaller scale and want to give y'all an easy recipe. We can have a turkey with dressing traditional made in a snap. This is so easy to put together, so easy and quick. Now, typically I put bread in my dressing, but since my cornbread is not cooked yet, if I put that bread in here, it's just going to float on the top. We have laid it down in the bottom of our baking pan. And this will be a little thinner than I typically make it because it is going to be baking the cornbread at the same time. So, if you do your cornbread bake at the same time, you don't want a really thick dressing. Okay, we're going to mix this up. Get it mixed up good cuz you've got all that uh because you've got the salt and the pepper and the sage, cream of mushroom, the eggs. So, make sure you beat it up good. You got the butter in there. So, really take your spoon and go around the edges and rotate your bowl and just really get it a good mix it. No reason for a whisk or anything like that. But look how easy this was, y'all. And yes, it's going to make some delicious dressing. So, this is going to save you a lot of time. at least an hour to an hour and a half because you don't have to bake the cornbread first. We're going to pour this over our bread. So, we're just going to pour this over into our baking pan. And I didn't spray the pan first. So you may have to soak it a little to clean it, but I want that bread to kind of stay down there. Just like that. So do not put your bread in the mix. Make sure you pour it over the top and hopefully it's going to stay down in there. It helps it be nice. the don't skip the bread because it helps the dressing become fluffy and not dense and hard. All right, we baked this at 350°. Looks good. We're going to dip into it. See how it tastes. All right, let's see if it's nice and fluffy like my normal dressing is. Looks good. Now for shortcut dressing. This is hot. So, I'm going to grab it with this. Now, it did stick pretty good. I guess I should have greased the uh I guess I should just tell them. Y'all, make sure to grease your pan. I just didn't do it. I was in a hurry making the video, but we'll make sure and put that step in there. And um so that it's a lot easier to clean up. So if you make you some good old um gravy to go on it. But you can see that there's enough probably I would say a score how big I think this is more like two servings. One two three four five six about six people is all you're going to feed with this one. So it's a great recipe to make if it's just a few of y'all at home doing the dressing and uh turkey this year. We're going to give it a try. I'm going to let it cool just a second. I don't want to get burnt. All right. This has been a dream of mine, seriously, for several years to make dressing without making the cornbread first. It worked. It really worked. Now, I would not bake it at 350 and then turn it up to 425 again. I will just bake it at 350 until it's done. So, make sure you give it because the cornbread's not done yet. Make sure you give it at least an hour and 25 minutes cook time in the oven. You can make your turkey at the same time if you're making a turkey breast. Y'all, it is spot on. It is absolutely delicious. You can't get a better dressing. It's fluffy. It's good. It's just delicious. There's absolutely nothing wrong with it. I'm so excited to be able to make dressing without having to cook your cornbread first. Y'all just make sure that you grease that pan good. That is so good. One of my best recipes that I have ever made. It's an original from me that I made in 2017. We have had so many people make this for Thanksgiving that cannot stand up in the kitchen and make a big meal dinner and they absolutely rave over it and they're so thankful for this recipe and you will be too. Trust me. Just give it a try. It's worth it. You're going to have two 12 oz bags of Pepperage Farm stuffing. I like to mix the cornbread dressing and the traditional, and that's what we're going to do today. I think it makes it just delicious. You're going to need some sliced turkey breast. And I just got these at Publix. They were three large breasts in a pack and it was $13. I sliced them all in half so that I could serve six with it. Okay. You're going to use poultry seasoning. And I'm using McCormick brand because it's my favorite. You're going to use black pepper, two cans of cream of chicken. You're going to be using water mixed with chicken bullion. And if you want to replace that with broth, you're more than welcome to. You're going to have 3/4 cups of chopped celery and an onion chopped. You want to really enhance the flavors of that stuffing. You're going to use two cans of cut green beans. You're going to use two cans of cut green beans and you're going to drain them. You're going to use two cans of new potatoes round the little round potatoes whole and you're going to drain those as well. I'm going to show you how to put this together so that the stuffing is nice and fluffy and it's not dry. All you have to do then is open a can of your favorite cranberry sauce or make one cuz you're going to have plenty of time. Let's get started. I'm going to show you how it goes in the crock pot, what order to put it in in order for everything to come out perfectly delicious. The first thing I'm going to do is open all my cans with my favorite can opener. It is for arthritis users. And if you go online and buy one, make sure you get one that has the really big ball handle cuz they sell some commercial ones with a skinnier handle. And if you get it, it's not going to be as good as this. So, make sure you get the right kind. And everybody that gets them loves them. All I'm going to do now is take my cans and just drain them into the sink with the juice going through my fingers right quick so that when we get ready to put this together, this is ready as well. Now, I told you I created this recipe and what happened is we were going to church and I was hungry for turkey dinner. Well, actually, turkey was on sale at the grocery store and I picked some up and I was like, you know what? I'm gonna try to invent a complete turkey dinner in a crock-pot. And I need to do more dinners like this for y'all because it turned out delicious. And when we got home from church, I was able to make us a plate and we ate it up like little pigs. The first thing you need to do is spray your crockot. You're going to add half your cornbread stuffing and half your classic stuffing. You're going to add your celery. and onion. Spread it out good. Now, your water. For your water, we're going to use 2 and 1/2 cups of hot water with two teaspoon of chicken bullion granules. You're going to mix that up really well. Now, we're going to put our turkey breast towards the middle because we're going to be pulling the sides over for vegetables. All right. Now, you're going to add two cans of cream of chicken soup. Making sure you put plenty in the middle so your turkey is nice and moist. This is going to be like gravy when it's done. Okay, we're going to add our poultry seasoning. You can add it whenever you want to. Just make sure you add some. I'm also going to add some a little black pepper on my chicken. And of course, that chicken soup is really salty, so you don't need to salt it. All right. Now, we're going to add the rest of our stuffing. And it's a lot of stuffing. So, if you want to reduce the amount of stuffing, you can. It's not going to hurt anything. Um because it does make so much. It makes way more stuffing than it does vegetables. So, if you want to reduce the stuffing and put in more cans of vegetables, you can do that. All right. Um, I am going to take my hand and I'm going to pull this towards me and we're going to add the green beans. Don't turn on your crockpot and preheat it before you do this. So, there's our green beans. And you, like I said, you can use less stuffing and more vegetables if that's what you want to do. And we're going to do the same thing with our potatoes. I always add my vegetables first. And you're really supposed to put in the broth, but it doesn't make any difference as long as it gets in there. So, we're going to put some broth in. We're going to pour it all mostly over the middle part because that's where our stuffing is. Of course, some will get down where the vegetables are as well. So, you're going to use all of it. That's three cups. If you reduce the stuffing, um you can reduce the water as you feel like you need to. But without me knowing what you're going to use for sure, it's hard for me to tell you how much to reduce the water. So you can kind of just ratio it yourself. All right. You're going to slice a whole stick of butter and you're just going to put the butter on the top. Make sure you put plenty of butter on your potatoes. Then you're just going to spread it out over the the pot. Don't that look good? And I usually sprinkle my potatoes with a little bit of pepper. All right, there you have it. Super simple, easy, and now you can go rest until it's done. What about that? You get to rest on Thanksgiving. Our crock-ot turkey dinner has cooked on high for 6 hours. So 4 hours, I don't think was quite enough to cook this all the way through. I'm going to show you the results. were about to dip us out a plate. I am feeding my neighbors again today and they are excited. Now, I did get out a can of cranberry sauce and a bag of rolls, and you're going to see how quick this turkey dinner came together. I don't really know if they like cranberry sauce, but I sure do. So, I got some out. And you can't have turkey dinner without a little bit of cranberry sauce. Now, I like to make my own, but this is supposed to be an easy meal. So, I'm using it right out of the can. So, we're going to dip down in here and get a piece of turkey first with some stuffing. So, there's our turkey, our stuffing, and there's stuffing down in the bottom, too. If you want some that's a little wetter. Oh, that's a lot. You've got your turkey. You've got that cream of chicken that's like gravy. And now we're going to serve the veggies. And a lot of y'all are going to be like, "Can I use fresh vegetables?" Absolutely you can, but this is supposed to be easy. So, this is how I do it. So, there's our green beans. Here's our potatoes. Want give y'all one more potato. One more potato. Don't that look good? And now we're going to put in a piece of cranberry sauce. And you're going to see that's come together beautifully. We'll just lay it right there. So now you have a nice big thick piece of turkey. You got your stuffing. You've got your potatoes. You've got your green beans. And guess what? I even got us some Pepperage Farm farmhouse hearty white. And so we've got their stuffing and their rolls. They should be happy with us today. What do you think? Looks good. Hey y'all, it's Tammy with Color Valley Cook. I challenge you to use this recipe this Thanksgiving and see if everybody loves it. Okay, so the first thing you're going to do is you're going to take out a fryer chicken. You're going to take the giblets out of the chicken, put them in a small saucepan, and cover them good with water. I'm going to throw in um another beef bullion. So, that's plenty of salt. So, remember that when you make your giblet gravy, if you're going to try to use the um broth. And I'm also going to put in a a half teaspoon of meat tenderizer so that it will get those good and soft. And we're going to simmer this as well for the hour. Now, this one's going to be on the lowest setting you can get it on. And you can put a lid on it, too. Start. Okay. >> All right. We've got our giblets and they've been in this uh pot and they've cooled down and we had the meat tenderizer in there. So, they're nice and tender. They're very tender. Okay. Now, we also had the chicken bullion in there as well. So, in with this recipe, um I'm not going to add the salt into the giblet gravy like I normally would. I'm just going to kind of pinch it off of it cuz I'm not going to put the bone in there, of course. And she had a little neck. Not like having a big turkey neck. Okay. And then you've got this other gizzard. So, I'm going to chop it up. So, when you chop up your giblets, for one, make sure that you use meat tenderizer or they're going to be hard and like rubbery. Okay? Um, and whenever you put them in your gravy, make sure you chop them really, really well, okay? Nobody wants a big piece of giblet in their mouth necessarily. And make sure you get all the fat off of it. There's no fat left in there, too. All right, our giblets are ready. Okay, I'm going to add a tablespoon of shortening and a couple of tablespoons of butter. Okay. So, we're going to put in a couple tablespoons of flour. Three tablespoons of cornmeal. We're going to let that get toasty. We're also going to add some uh pepper because I think there's going to be plenty of salt. I'm using salted butter and we used um salt bullion in our when we were boiling our giblets. So, I'm not going to add salt to it. Okay. So, I'm just going to let this sit in here and brown a little bit and then we're going to add some milk and broth to it. So, we're going to let this get toasty. I'm going to go ahead and put in a little bit of pepper. Um about a half teaspoon or so. We can go ahead and get our milk ready. While that's getting brown. All right. Starting to get brown a little bit. You want it to get brown. You want that. You don't want raw flour in your gravy. Um, so you got to cook it for a minute. You got to be patient and cook it good. Then you know that um it's cooked pretty good. Trying to get it off the edge over here. I'm still going to let it just get a little bit browner. Yep. Now it's starting to turn kind of brown looking. That's what you want. Okay. So, we're going to go ahead and put in our broth that we used in our giblet. And we're going to add a cup of milk. And usually a good whisk so that you can make sure that your gravy don't turn out lumpy. I'm going to go ahead and get the giblets and throw them in. Now, if you were making this for your uh turkey, your dressing for turkey day, you would have more giblets because your turkey uh has more meat on the giblets. that this was just giblets from one chicken. Now, if you have an egg handy, I actually just used mine and made doubled eggs out of them, not thinking, but mama always chopped up a boiled egg and put in her giblet gravy. So, um that is a smart thing to do. So, if you got one handy or your mama did it, you might want to do that step as well. Um, but today I used my eggs just a minute ago to do doubled eggs and didn't save one out. We're going to put some gravy in this gravy boat. So, we're going to pour a little bit of the giblet gravy over the top of it. Thank you so much for watching the dressing video marathon. We really appreciate it and please do come back and see Yes.