BEST SOUTHERN CORNBREAD CHICKEN AND DRESSING Recipe! How to make Chicken and Dressing| Soul Food

hey y'all welcome to kamira's kitchen today i'm showing you how to make the best the best chicken and dressings now if you start making this i'm telling you you ain't gonna be asked to make nothing else at the family dinner in the potlucks so you better decide now if you want to have that responsibility because this chicken and dressing is delicious now i'm going to start out by heating up my cast iron skillet with some shortening and we're just going you know we're just going to work with sister martha today okay we're going to follow the package instructions for three of these buttermilk cornbread packages but i am gonna add two eggs and i'm gonna add a fourth of a cup of canola oil and i'm using milk instead of water now i am putting in three of my cornbread packages and i have two cups of milk that i'm using now i'm just gonna go ahead and tell y'all right now you better not use sweet cornbread now y'all know i love me some jiffy but it don't work for chicken and cornbread dressing okay i add eggs to this because i feel like it just gives it a better texture and then i'm gonna throw in my oil and my milk now when you mix this up i know you're gonna think baby this this loose i ain't do something right okay it's supposed to be loose okay this is the way it is all right now i'm gonna go ahead and tell y'all right now if you're thinking about making this cornbread just to eat as a side don't do it don't even do it it ain't even taste good like that okay i'm gonna tell y'all that right now all right but it was perfect for this cornbread chicken and dressing recipe now i just baked it according to the package instructions as you can see i tasted it that's that's how i know it won't it won't eat like that now you can make this cornbread the night before or even a few days in advance break it up and just let it dry out a little bit and get stale that's the best thing to do i let mine sit out for about an hour and a half while i was preparing my chicken for this recipe now i have four chicken leg quarters that equals about four pounds and into this i'm adding two stalks of celery two carrots one onion i've chopped up i left the skin on it's fine i also am putting in four cloves of garlic and i have left the skin on that as well i'll just pick that out when we strain everything but the skin will add flavor i'm going to then add two bay leaves and half of a teaspoon of peppercorns whole i'm also going to put in a bouillon cube and i'm going to put in enough water just to cover up the chicken and the vegetables i'm then going to use two tablespoons of better than bouillon this stuff is going to make your broth taste amazing if you have not tried this like i don't know what you are doing okay because i've been i've been touting this for a while this chicken seasoning about a half a tablespoon in here is delicious and i'm also putting in about half a teaspoon of poultry seasoning but you could also just use sage if you don't like all the extra but i love it okay i'm a teaspoon of salt and then i'm going to boil this covered for about one hour this is going to ensure that the chicken will fall off of the bone you want to have this at a simmer don't have this going too strong now after one hour your chicken is going to be tender but i want that broth to reduce because i want the flavor to concentrate so let it boil kind of on high uncover for about 30 minutes and then you're going to see that your broth is going to reduce and become kind of thick i don't boil it uncovered from the beginning because i find that it will reduce too quickly and your chicken won't get tender so at this point there's really only about three and a half cups of broth left so it's reduced quite a bit now this broth this broth is delicious i'm telling you right now this is where most of the flavor for your dressing is going to come from i'm going to then saute half of an onion and two more stalks of celery and about three tablespoons of butter just saute them you know about two three minutes you know nothing too serious and near the end i'm going to put in about half of a teaspoon of more poultry seasoning into the mix i'm going to the flavors are just going to bloom and become very strong by sauteing in that butter once this is done i'm just going to cut off the heat and then i'm going to pick apart the chicken now you see my bowl a little dirty because i picked apart the chicken in that bowl okay that's why it is and i won't go wash it again okay flavor was up and now i'm going to add in a can of cream of onion this is so good in this cream of onion but you could use cream of celery and i'm also going to put in a can of cream of chicken i feel like these are chicken and dressing staples that we all know you know what i'm saying i'm then going to put in my sauteed veggies and i'm going to begin to mix this together i'm going to go ahead and add a little bit of broth now the thing with the broth is this it really how much you add really depends on how much cornbread you've made and also what texture you're going for so i'm going to tell you that i used in total about three and a half cups of broth so i used all the broth because of how much i reduced it however you have to base it on what the texture of your cornbread dressing comes like so i'm going to show you guys that you're going to see me add a little bit of broth at a time until i get a texture now you may think that it's going to be too loose but i promise you if you do it the way i'm showing you and you get the texture that i get it's going to come out delicious now if you have already been enjoying this video please go ahead and give me a thumbs up and also subscribe because i post videos every single week baby and the people that have been making my recipes can tell you honey i can throw down and if you following these recipes maybe you won't be able to throw down hey man and that's what we want okay now i'm going to go in with a teaspoon of white pepper and also a teaspoon more of that chicken seasoning and at this point the texture of my cornbread dressing was perfection okay do you see this this is what you're looking for this is what you came for now go ahead and add in two eggs that you have beat up i like to add raw eggs because i feel like it just burns and sets everything perfectly so i'm gonna mix those in at this point i have already had my chicken picked to the side but i also like to just take those celery pieces and i break those up i'll also leave in the onion pieces of course i'll take out the skins and i'll also pop those garlics out of the skin and i'll just put all that in there now i don't add the carrots i'll eat those like a little snack but these other veggies will just add lots of flavor i left the celery somewhat big because they're very very soft but of course you could chop them smaller but i can tell you this if you don't pick them bones and cartilage and that chicken skin out oh you will be talked about so you better make sure you get all of that out baby so now at this point i have greased up my cast iron skillet and i am going to add in my dressing i've had my oven preheating at 375 degrees i'm gonna cook this dressing for 45 minutes to one hour you just gotta watch it until your top is golden brown and it's nice and set now you can do this in those aluminum foil pans but you're just not going to get those crispy edges you would get from a cast iron skillet but if you're making this from a crowd honey you know what it ain't gonna matter it ain't gonna matter you know what i'm saying make it easy on you easy clean up you know what it is okay now i'm gonna go ahead and pop this in the oven and after one hour mine was ready baby do you see that golden crust honey do you see what we're working with okay i'm gonna go in and show y'all the inside this cornbread is moist it is delicious it's gonna be perfect paired up with my turkey and gravy recipe you would love it that way add in some mac and cheese some candy yams soul food dinner on a thousand amen let me know if you're gonna make this remember i love you and jesus loves you god bless you all and i'm going to see you next time in khmer's kitchen i know it goodbye

Channel: Camirra's Kitchen

Views: 1,317,406

Keywords:

Id: gHxtqYBPQyQ

Length: 8min 15sec (495 seconds)

Published: Sun May 01 2022