I have just begun to look at a few cooking videos. My grandmother has been deceased for years and she was who taught me so many things when I was a child and made Christmas so much more special for me. She had a housefull on Christmas but when I was about nine years old she let other inlaws work on the other dishes and had me to make her dressing as he watched and instructed. I am now sixty one years old. I am from middle Tenn. We now live in Eastern NC. I am somewhat disabled at present and not able to stand and cook. But,... I hope to get to where I can again. When I watched this video. I was transformed back to my childhood at Christmas and making dressing with my Mema. You did a fine job. Thank you.
Linda, I have done it both ways and find that I like them saute'd in my potato salad, but prefer them raw in my dressing to give it more flavor! We are definitely on the same wave length!
I sauté my onion, celery, and bell pepper also. I do use light bread instead of sweet bread. I use sage as well. As far as broth, I just use the broth off the chicken I boil.
Sauteing the onions is a must for me! It releases enzymes that sweeten the onion. I saute' onion and celery then add garlic. I will stick to my Hungarian style dressing anyday.
Linda Shumaker, ME TOO. I SAUTE MY CELERY, (I use BELL PEPPERS) & ONIONS. I add Petdridge Farm stuffing mix instead of bread. I dont put chicken in my dressing.
I could listen to you talk all day. Every recipe I've watched you make is the EXACT way my Mother made em. She just hit her 100th. birthday, and she was the one who made the dressing every Thanksgiving and Christmas until last year. Never used a recipe card for anything, so I Thank you so much for the EXACT amounts of ingredients. Bless your heart.😋😋
Lord Jesus help me! Father God in the sweet name of Jesus.....thank you for blessing me to be a subscriber to CVC. I have finally found a woman who knows how to make dressing like my grandmamma. Bless your sweet sweet heart Ms. Tammy. I love you! You are my favorite southern youtube cook. It would be an honor to be in the kitchen cooking with you, to wash your dishes, and even to sit at your table like a little kid and lick your cake bowl and spoon after you put the cake in the oven. Lol.
This had me laughing Venessa! Well when you are used to dressing this good, I can see why you are praising the Lord!! Yep, it comes from my mama girl! I love you already!
I've lived all over the USA. When I moved to TN, ate Southern Style dressing for the 1st time I thought I was in Heaven! Oh, I miss this food so much! Thank you, Tammy....
Hi Tammy!! I've been makin' dressin for years and never put boiled eggs in it. I decided to try doing that today! Thank you for sharing your mama's recipes. I've learned many different ways to do recipes a little different and they have all been amazing!! Between you and the farmer's pastors wife I'm gonna be big as a shed!! I made her award winning banana cake last week and OMG it was amazin!! Thank you so much for your TH-cam channel I enjoy it, and have learned different things. I'm 67 and have been cookin and loving it for years. You can always learn something new, and I love it. God Bless. P.S. my dressin is in the oven right now as I'm typing I can't wait to eat it!!!
I JUST BEEN WATCHING SOME YOUR OLDER VIDEO'S WHEN YOU FIRST STARTED ....CAN'T BELIEVE HOW YOUR COOKING IS JUST LIKE MY MOMMA DID....MY MOTHER WAS BORN IN 1935...WHAT YEAR WAS YOUR MOTHER BORN....WAS JUST WONDERING.....THANKS TAMMY IT'S JUST A "I MISS MY MOMMA DAY "
I agree! Everyone tells me I should open a restaurant because they like my food. I don’t even come close to cooking as well as she does. I’m trying this stuffing for Thanksgiving next week.
I don't see a reason to wait until Thanksgiving to try this, it's good enough for any gathering, where poultry is being served, as far as I'm concerned.
I adore watching you Tammy, your enthusiasm & golden spirit is pure wonderful and a joy to behold. I am a novice at good old fashioned cooking, so just catching on the all these comforting dishes. Born & raised in Southern California, my experience has been about healthy fare, so I need you to teach me to good stuff! I can't wait to make this and serve it to my family, they will think they've died and gone to the heaven above. Oh btw, I LOVE Penzey's spices, they are the best, much better than other store bought brands. Charge on little sister, and cheers to you honey!
You threw away the best part of the celery..the young tender shoots are what you eat!! Too good to cook or THROW AWAY! lol I bet this dressing is yummy..very similar to how I make ours.
I am an avowed never souper, this is my 2nd year making this recipe. Just add a little more milk. It’s the best dressing I‘ve ever made! Thank you Tammy for all your hard work and details.
Thank you Tammy for this video, it’s exactly what I will do this year the day before, and none of that nasty can broth! My question is I don’t usually eat white meat unless it’s chicken breast and I bake it in the oven with the skin on I really like it that way so moist and at 375 for about 35 minutes maybe 40 With olive oil , but I really like chicken thighs so would it be OK to use those ?and how many would u use six? What Do you do with the leftover that you don’t use? Chicken? Again thank you for another wonderful video as it looks delicious I can’t wait to make it, I love you guys both so much thank you so much for letting me be a part of your life and learning how to cook like Our mommas! ❤️🙏
My Aunt made Chicken and Dressing for Thanksgiving this year it was my Great Grandmother’s recipe it appears to be the same recipe. It was the first time I had it this way and I loved it!! My Aunt took over cooking this year for my Mom,Dad and I since my Mom had fallen and broken her leg. We were so blessed to have her do this for us.
I have never boiled eggs this way! Thank you 😊 My mom and I use to spend our extra time watching the cooking channel and videos...she passed in July! I miss her and cooking with her so much😢
Vickie Lawrence meets Paula Deen...I love it. That's a must try recipe for sure. With the Holidays coming up, I want to try something new with dressing. I've always used sage sausage.
That was a surprise to me too. She did say that was found in her recipe book and did not sound like maybe she had done it before either? But still, it probably tasted great. You probably did not really taste it. Maybe it helps it brown and be a little fluffier when baking?
I am from KY also and we never put eggs or milk in our dressing. We use cornbread, salt, pepper, broth, and LOTS of sage. That's when my daughter wants her to eat. The rest has celery and onions added and then it is put in the oven for a short while.
I'm a little confused, what's the difference between them? Is it the bread content? To me it looked like you were making a pan of stuffing because that's how we make stuffing, except we use crackers or stale bread instead of cornbread.
@@Janel1879 Dressing is in a pan, stuffing is stuffed into the bird. Stuffing can be made in a pan, also. It tends to kind of crumble apart, rather than keep its shape like dressing.
My first time ever making i tryed this recipe last year and it came out real good. Planning to make again this year.Thanks u soo much tammy for your delicious recipe.
Use turkey necks by four or five of them to make a rich turkey broth use celery and onions to boil with it and you’ll have the best turkey broth and plenty of it
Made this today. It was awesome! I love your descriptions. I would not have achieved the results I did without your description of how the consistency should be. I would have never guessed I needed that much liquid vs. dry ingredients. Again, THANK YOU!
I grew up on chicken & dressing event during the holidays . Memories of my mama . She was a southern cook living in the north I was so popular at school they all wanted to come and eat at our house . Lol
I made this last year, I’m back because I forgot to write it down and needed a refresher course. I prefer stuffing over dressing but this dressing was sooo good that I’m making it again. I don’t like dressing because most people dry it out and if someone overcooks the turkey it just makes for a dry meal and I hate dry. The tip for knowing how wet to make it was a priceless gem for me. The only difference I did was I made my biscuits and used them instead of the white bread because I was pretty sure that was how my husband’s Granny made hers.
Yes!!! We’ve been callin it that all my life. That’s the GA in me!! My granny always had it with chicken and I make it the same. We have it all the time! Was one of my dads favorites.
If you really want to taste celery in cooking, use the yellow stalks with leaves and the thumb sized root heart, finely chopped they "melt" into the dish without trace leaving just a mellow flavour without any of the tough stringy pieces you get in green stalks.
I realize this video is from 2017 but I just recently discovered your channel. I am not a celery lover at all but you are definitely correct that dressing needs celery. My grandmama put boiled eggs in her dressing and in her gravy as well. She also added a sleeve of crackers to her dressing. Boy it was good! Thank you for sharing your recipe with us.
My daughter bought me a chpper that Tammy uses . You pull it like a lawn mower string Got it off Amazon. I LOVE IT!! It works fantastic. Merry Christmas to all. My daughter said to me one day....mama, if anything ever happened to you how would I learn to cook like you,? There's nobody who could help me. I told her first off...quit worrying I'm not going anywhere but if I do, Tammy'll teach you. She said who? Lol...and I showed her your channel.
I make dressing with Jiffy, but I add some bread crumbs and onions, celery, bell peppers, chicken broth and cream of chicken soup and seasonings to make it savory. This takes away any sweet taste of the cornbread. I get rave reviews about my dressing. It’s all about balancing the flavors.
You remind me of my grandma. Such a sweet personality. Enjoyed watching this, this will be the first thanksgiving this 20 something has hosted and I'm going to use your dressing recipe.
When cutting onions I find it best cut off the top leave the route split it in half through the route so you now have two little domes if you laid on the larger of the two flat sides. Then you wanna peel off your outer dry layers and then as you’re cutting a crossed the closer those cuts are the smaller your dice will be but remember not to cut all the way to the back let the route hold everything together. On the two sides I will usually come in at like a 45° angle so you don’t end up with big pieces from those outer ends. Then starting on the flat face opposite of the route cutting it as thick there as you did a crossed over the top the perpendicular direction and you will end up with really fine diced onions. And usually you can do it so fast it won’t burn the eyes. I learned this trick from my mother who learned from her mom but I never got to be as good as her really cutting small. I used to kid my mom that I don’t know why the United States did all that research into splitting the atom she does that every time she dices an onion.
Never made dressing like this but love trying different recipes so definitely will be giving this a try. Sometimes I just like variations so a BIG Thank You 😊
I’m eating dressing right now lol. For the first time I used fresh sage, rosemary and thyme and it’s amazing! Thank you so much for this recipe, it’s super close to how I was taught and it reminds me of home ❤️
The onions and the celery if you take about two days tablespoons of butter and toss them in the butter toast them until their opaque put them in the dressing it makes it better
I clean the tops and cut them up to keep in the freezer for soup. I use the leaves too depending on the recipe. Dad's mom went on to glory by the time I was six, mom's mother went when I was 10. So I didn't have any grandmother's to teach me to cook, mom did and I learned from library books how to make homemade soups and gravy. We also had home economics in junior high and highschool. Then I used Julia Child's The Art of French Cooking to make bread. When I was in my thirties, I met my future husband, he was a chef and so was his younger brother Victor. They both worked in restaurants down south. They were from Baton Rouge, LA, everyone in LA knows how to cook. I'm going to make this for Thanks- giving this year, I'm going to blow away my nephew! I may have to make less because there's only the two of us. God bless you and your family.
To anyone saying that using soup isn’t “authentic;” people have been cooking with Campbell’s soup since the 1920’s. Any product that has been cooked with for 100 years is pretty darned “authentic!”
I made this last Thanksgiving using your recipe. I don’t use green peppers either. I made real broth, cooking turkey wings & fresh herbs. So delicious!
No one in my family knows how to cook this, only my aunt by marriage, she makes this the same way, except she adds gizzards in it. I love eggs and buttermilk in it. Thank you for sharing. This is something I always looked forward too every holiday gathering. Now I can make it myself
This is great dressing and the way dressing should be made! Start by boiling your chicken using chicken stock. I never use water in any part except to boil the eggs! Lol. Only occasionally do I add any bouillon. I love and have always loved to eat, and good country food, and watched my momma and get sisters and aunts and learned from them. Sometimes e even added my own touch. But if you're gonna do dressing, do it right! Thanks for the videos! Besides a great cook you are a beautiful person! Sign this just another Georgia Country boy! Even though I'm a broken down old fat man! Lol
Lisa, that is awesome! I love it when people make something and let me know how it turned out. I hope you subscribe and keep the comments coming. Hearing from the viewers is so encouraging. Have a wonderful day and thank you for watching my channel.
I’m a Mississippi girl and we call it dressing also😃 We add boiled eggs as well as raw eggs and I’m like you I like it runny not dry. I’m still working on perfecting my dressing and I’m so excited to try your recipe.
Love your videos. I'm way older than you but you cook a lot like my dear mom cooked. I try to cook the way she did and people say I'm a good cook. I give the credit to my mother. I would watch how she did things and after I grew up, I did what I remembered and it always taste like my mom's cooking. No offense, but I could never throw away the ends and the leaves of the celery and the part of the onion you threw away could still have been used. No offense, just saying . I grew up so poor everything had to be used. I can't say how many of the video of yours I have watched but I do love watching them and you sound just the way I talked when I lived in the south. Keep the videos coming and keep cooking. You are great.
Delicious Chicken Dressing!!! This is how I was taught to make it !!! No cream of celery tho !!! I am a GA . Peach as well!! I never forgot my southern roots!!! Thanks for sharing!!! ♥️
PREACH on broth. I buy necks and backs from the farmers market, ROAST them with onion, carrot, bell pepper, then BOIL it with celery and the roasted veggies for broth.
My mama put boiled eggs in hers and used the celery leaves as well as the stalk, she said the leaves added a lot of flavor. She was raised in south Texas. I make mine the same as she did. She's gone now so it's up to me to pass it down. Mine is good but my mom's was the best. Thank you Tammy for bringing back good memories of how to make the best dressing.
Shirley Shamblin its (boiled eggs AND raw eggs as well) are more likely to change its texture, instead of flavor. (Their flavor isn’t bold to begin with in the first place.)
I absolutely love your authentic southern recipes, please don't ever stop making them. You are as authentic as they come. Bless your heart, God willing my children will learn their cooking from your recipes.Thank you so much for being a great influence.
I use a can of cream chicken and a can of cream mushroom soup. I also add my celery to my corn bread before I cook it. I use biscuits. You can also use the stuffing from a box instead of bread.
Christina Jenkins yessss! I thought I was the only one to add my celery in before baking my bread. I also add poultry seasoning too. And instead of bread I use stove top.
My grandparents worked at the Campbell's Soup Company 55 years ago. Campbell's Soup has been around and put in recipes for many years. I put it in my dressing and my chicken-n-dumplings.
I have watched many video's on here and most of the people used the creamed soups in their dressing ..I've never tried it but I might but so many people complaining about the soup I say you have to add it ..
Jessica, I have two dressing videos, one has the soup and one doesn't. I put it in mine and I also use milk. My dressing is fluffier than my grannies and doesn't get as dense at room temperature. Watch my granny's dressing if you want to see it without. They are both delicious. Granny's is better right out of the oven. I have to say that mine is better at being good out of the oven, at room temperature and as leftovers. It is just fluffier. Not sure if the soup is the helper or the milk. They complain because it is out of a can, I think no other reason. Thanks for watching.
Ive never had boiled eggs in mine. Ive had raw eggs in it to bind it. I hope i remember to come back to this recipe. I want to make it for Thanksgiving. My husband and the girls wont eat it. My daughter has to have stove top. Smh i wont put chicken pieces in mine. I dont eat chicken or turkey.
Wow! This is why I enjoy this channel so much! Good cooking! You use your hands! And oh boy, it all tastes sooooo good! Enjoy this soooo much! Thank you very much for sharing and taking your time to do so!❤
I love your videos!!! I just started watching this week, and I’m hooked. You cook country like I do, reminds me of my granny. I also love your attitude, you’re wonderful!!!
We always used biscuits with cornbread to make dressing. My mom usually did her cornbread and biscuits up at least a day in advance. Crumbled them togeather after they cooled. Until she was ready to make her dressing. I've used them hot (because I can't always do it ahead of time) and it turns out just as good.
OMGoodness, i just love your channel and cooking. you cook the way i cook. i just talked to m y daughter yesterday and she had mae greens and in her new instapot which i will get one soon. she said those greens were ssooooooo tender. i love tender greens.. i have a pressure cooker much like yours, We cooks in the kitchen sure know how to work our pressure cookers, we get the same results. ;0 but the younger best go get a insta pot as i found many are lost when it comes to pressure cookers of my day,;0 thank you so much Tammy. im on board with ya. yall have a good day too;0 ps. im cookin me some greens TODAY. yours looks yummiy and tender yahoooeeeeeee
I am hooked on watching you cook. All day and part of the night and find myself doing like you when I cook. I am also a breast cancer survivor 10 years now mine was stage 2A haromone recepter positive 2. Still on haromone pill and can't have lot of food with soy
Yes ma'am!! Now that's how I grew up eating and knowing how to cook cornbread dressing. I am so blessed that I found your channel because I learned a lot of things that I didn't know (e.g., boil water before adding eggs for an easy peel, sage is in poultry seasoning). Thanks for sharing, and I most defiinitely subscribed!!!! 🧡🍁🍂🧡
That looked absolutely fantastic. I love thr way u stressed the consistency of it. That's how I make it wet wet but I do add green bell pepper as well. That's how my family loves it an this is my mom's recipe so yes I followed suit as well. The other thing I don't use is the bullion cube. I don't like the flavor or it an I'm guessing my mom didn't use it either. Very seldom did she use that for too many things. They have they Mexican ones that are said to be the best an my nieces swear by them but I still don't like the taste of it. I will use both the homemade broth in water not milk(to each their own) I also make sure I boil the gizzard liver neck etc an I add that broth to My dressing as well. My kids love dressing above everything else. Thank u for sharing your recipe for that delicious dressing. Looked wonderful Tammy.
I make my dressing like yours with two little differences I sauté my celery and onion in butter. That butter gives it a little more richness in flavor. I add seeded and deveined diced jalapeños. I enjoy your videos so much. You cook just like my mama did. Yummmm
My mother used left over biscuits (if she had them) in her stuffing. Mother never put cream soup in hers but I began adding it a few years ago. I also now make my stuffing in the crockpot. It saves on oven space. I love the idea of adding shredded chicken. 😋
I use biscuits in mine and toast, I do put cream of chicken & shredded chicken in mine as well just not boiled eggs.. but I fix chicken in dressing at least once a month not just for holidays.. I'm a dressing eating fool it's my comfort food like my momma.. 😊
I add my eggs to cold water also. They can crack in the boiling water. I also pour out the hot water and put cold water in the pan with eggs. If in a hurry run cold water over eggs then crack and peel. This works every time.
How Mercy!!! 😂😂 I tried it and it definitely is GUUUUUDDDD!!!! 😋😋😋😋. THANKS FOR SHARING THIS GREAT RECIPE. The dressing is moist and full of FLAVOR!!! Now that's the kind of dressing I'm used to eating. I'm like, I can't find a recipe like my mother used to make. I give you a 💯💯 💯💯 💯 on this recipe!!! I'm from Texas with Louisiana roots and I tell you, I like flavor and I also put some heat in it too. So instead of salt, I used Tony Chachere's in it. It still turned out great.
Hi Lakisha. The best dressing in my opinion has the boiled egg added to it or at least in the giblet gravy. Well that's how my family in Georgia makes it. Maybe this Thanksgiving give it a try....and hope it's a great one for ya!
@@cici-mamaI made dressing today. My family is from Alabama and we have never put boiled eggs into our dressing. But to each own. We use eggs but raw eggs when preparing it and cook it.
I’ve been making dressing for my family using my mother’s recipe for over 25 years. I’ve not been happy with it in recent years because it was too dense. I made this recipe exactly as set out here. It was outstanding in all respects and my daughter in law is now a CVC fan. Thank you Tammy.
I have just begun to look at a few cooking videos. My grandmother has been deceased for years and she was who taught me so many things when I was a child and made Christmas so much more special for me. She had a housefull on Christmas but when I was about nine years old she let other inlaws work on the other dishes and had me to make her dressing as he watched and instructed. I am now sixty one years old. I am from middle Tenn. We now live in Eastern NC. I am somewhat disabled at present and not able to stand and cook. But,... I hope to get to where I can again. When I watched this video. I was transformed back to my childhood at Christmas and making dressing with my Mema. You did a fine job. Thank you.
What wonderful memories Janice. Cooking really brings them back for me too!
I usually sauté my onion and celery before adding it!! Basically we make the same recipe!! It’s so, so delicious!!
Linda, I have done it both ways and find that I like them saute'd in my potato salad, but prefer them raw in my dressing to give it more flavor! We are definitely on the same wave length!
I sauté my onion, celery, and bell pepper also. I do use light bread instead of sweet bread. I use sage as well. As far as broth, I just use the broth off the chicken I boil.
Sauteing the onions is a must for me! It releases enzymes that sweeten the onion. I saute' onion and celery then add garlic. I will stick to my Hungarian style dressing anyday.
Linda Shumaker, ME TOO. I SAUTE MY CELERY, (I use BELL PEPPERS) & ONIONS. I add Petdridge Farm stuffing mix instead of bread. I dont put chicken in my dressing.
I do too.
I could listen to you talk all day. Every recipe I've watched you make is the EXACT way my Mother made em. She just hit her 100th. birthday, and she was the one who made the dressing every Thanksgiving and Christmas until last year. Never used a recipe card for anything, so I Thank you so much for the EXACT amounts of ingredients. Bless your heart.😋😋
Lord Jesus help me! Father God in the sweet name of Jesus.....thank you for blessing me to be a subscriber to CVC. I have finally found a woman who knows how to make dressing like my grandmamma. Bless your sweet sweet heart Ms. Tammy. I love you! You are my favorite southern youtube cook. It would be an honor to be in the kitchen cooking with you, to wash your dishes, and even to sit at your table like a little kid and lick your cake bowl and spoon after you put the cake in the oven. Lol.
This had me laughing Venessa! Well when you are used to dressing this good, I can see why you are praising the Lord!! Yep, it comes from my mama girl! I love you already!
🤣🤣😂🤣🤣😂
I thought I was the one that used to lick the cake bowl and fight over the spoon and cake beaters with the cake mix on it! 😆😆😆
Venessa Talbert I said the same thing this is how my mom makes hers. Now this is what I call dressing.
Vanessa I'm with you on that !!! bring on the bowl lickin and the dish washin! And I can't wait to watch her make her fried salmon patties too.
I've lived all over the USA. When I moved to TN, ate Southern Style dressing for the 1st time I thought I was in Heaven! Oh, I miss this food so much! Thank you, Tammy....
Yes, for Tennessee dressing 🙌!!
We make the best dressing list. 😋👩🍳👋 from Nashville suburbs.
I loved my mom's dressing
Hi Tammy!! I've been makin' dressin for years and never put boiled eggs in it. I decided to try doing that today! Thank you for sharing your mama's recipes. I've learned many different ways to do recipes a little different and they have all been amazing!! Between you and the farmer's pastors wife I'm gonna be big as a shed!! I made her award winning banana cake last week and OMG it was amazin!! Thank you so much for your TH-cam channel I enjoy it, and have learned different things. I'm 67 and have been cookin and loving it for years. You can always learn something new, and I love it. God Bless. P.S. my dressin is in the oven right now as I'm typing I can't wait to eat it!!!
It was amazing!!!
I JUST BEEN WATCHING SOME YOUR OLDER VIDEO'S WHEN YOU FIRST STARTED ....CAN'T BELIEVE HOW YOUR COOKING IS JUST LIKE MY MOMMA DID....MY MOTHER WAS BORN IN 1935...WHAT YEAR WAS YOUR MOTHER BORN....WAS JUST WONDERING.....THANKS TAMMY IT'S JUST A "I MISS MY MOMMA DAY "
Your homemade recipes are the BEST!!!! I LOVE TO COOK...YOU KNOW EXACTLY WHAT YOUR DOING...HANDS DOWN THE BEST I'VE SEEN ON YT...AUTHENTIC💯💜
Wow, what a great comment Kay! You are too sweet! I hope you find some recipes you would like to try. Most of them are simple ingredient cooking.
Damned straight! Finally a real cook with so much to offer. I LOVE your natural confidence. Subscribed and shared
I agree! Everyone tells me I should open a restaurant because they like my food. I don’t even come close to cooking as well as she does. I’m trying this stuffing for Thanksgiving next week.
I don't see a reason to wait until Thanksgiving to try this, it's good enough for any gathering, where poultry is being served, as far as I'm concerned.
My mom always added boiled eggs to her dressing and raw eggs too. She also added boiled eggs to her giblet gravy also. That looks so good!
Yep. I'm from East Texas and I've seen it like this.
Yummy. I got to have jelled cranberry sauce with my dressing !!!!
Then the next day a dressing and cranberry sandwich. 👍
I adore watching you Tammy, your enthusiasm & golden spirit is pure wonderful and a joy to behold. I am a novice at good old fashioned cooking, so just catching on the all these comforting dishes. Born & raised in Southern California, my experience has been about healthy fare, so I need you to teach me to good stuff! I can't wait to make this and serve it to my family, they will think they've died and gone to the heaven above. Oh btw, I LOVE Penzey's spices, they are the best, much better than other store bought brands. Charge on little sister, and cheers to you honey!
I've binge watched several of your videos. I love that you cook like a real home cook, with common ingredients from the pantry.
Thank you, glad you are watching !
You threw away the best part of the celery..the young tender shoots are what you eat!! Too good to cook or THROW AWAY! lol I bet this dressing is yummy..very similar to how I make ours.
Celery leaves are good in dressing.
Would it make that or chicken soup with out it.
So true JC my mama would never waste celery like that...what's
left is for soup in the next few days!!! Mmmmmmmmm
@@tammeyj1958 9lllp
I am an avowed never souper, this is my 2nd year making this recipe. Just add a little more milk. It’s the best dressing I‘ve ever made! Thank you Tammy for all your hard work and details.
I’m a Yankee from Rhode Island, but I’m in love with southern cooking. I can’t wait to make this! Thank you Tammy
Yes. We call it chicken and dressing. I'm a Georgia girl myself.
We have called it Chicken and dressin...all my life, and I’m from Alabama!
Mrs. Tammy, I love love love watching your videos!
I like knowing all this. Never heard it called that or made with chicken but it makes sense! Anyone put sausage in theirs?
WithEveryth I do,sausage make it delicious,with sage
This southern gal has to have skillet cornbread.
Thank you Tammy for this video, it’s exactly what I will do this year the day before, and none of that nasty can broth! My question is I don’t usually eat white meat unless it’s chicken breast and I bake it in the oven with the skin on I really like it that way so moist and at 375 for about 35 minutes maybe 40 With olive oil , but I really like chicken thighs so would it be OK to use those ?and how many would u use six?
What Do you do with the leftover that you don’t use? Chicken?
Again thank you for another wonderful video as it looks delicious I can’t wait to make it, I love you guys both so much thank you so much for letting me be a part of your life and learning how to cook like Our mommas!
❤️🙏
Use the dark meat
My Aunt made Chicken and Dressing for Thanksgiving this year it was my Great Grandmother’s recipe it appears to be the same recipe. It was the first time I had it this way and I loved it!! My Aunt took over cooking this year for my Mom,Dad and I since my Mom had fallen and broken her leg. We were so blessed to have her do this for us.
I hope your mom's leg has healed up. In '16 I fell and fractured my upper right humorus, was in rehab for 2 and a half months!
I have never boiled eggs this way! Thank you 😊 My mom and I use to spend our extra time watching the cooking channel and videos...she passed in July!
I miss her and cooking with her so much😢
I hope this brings good memories of her!
Thank you ❤️
Vickie Lawrence meets Paula Deen...I love it. That's a must try recipe for sure. With the Holidays coming up, I want to try something new with dressing. I've always used sage sausage.
You will be very pleased with this Cilicia!
Looks good...I make mine different and I make one with Oysters that always pleases
Binge on the Celery!!!
I cannot tell you how many arguments we have had over celery!!! I learned to just mince it and sneak it in!!! 😎✌🏻😹
My son loves my dressing.
But says he hates celery.
So I would put it in the blender with 2 cups of broth.
He never knew it.
I use celery seeds.... nobody knows it is there...but the flavor.
My mother always put boiled eggs in her dressing . She would also slice the eggs and place them on the top .
I've never heard of putting boiled eggs in dressing and I come from a long line of southern cooks from Kentucky! It does look good tho...
That was a surprise to me too. She did say that was found in her recipe book and did not sound like maybe she had done it before either? But still, it probably tasted great. You probably did not really taste it. Maybe it helps it brown and be a little fluffier when baking?
Me either
I'm southern and just add it to my giblet gravy.
My mother in law has always. Yum
I am from KY also and we never put eggs or milk in our dressing. We use cornbread, salt, pepper, broth, and LOTS of sage. That's when my daughter wants her to eat. The rest has celery and onions added and then it is put in the oven for a short while.
I sometimes make mine in cupcake pans for those who like it crunchy.
I'll take Southern Dressing over Stuffing any Day ...
I'm a little confused, what's the difference between them? Is it the bread content? To me it looked like you were making a pan of stuffing because that's how we make stuffing, except we use crackers or stale bread instead of cornbread.
@@Janel1879 Dressing is in a pan, stuffing is stuffed into the bird. Stuffing can be made in a pan, also. It tends to kind of crumble apart, rather than keep its shape like dressing.
My first time ever making i tryed this recipe last year and it came out real good. Planning to make again this year.Thanks u soo much tammy for your delicious recipe.
Use turkey necks by four or five of them to make a rich turkey broth use celery and onions to boil with it and you’ll have the best turkey broth and plenty of it
I used to cook all the giblets minus the liver. Hardly any in the birds these days.
Made this today. It was awesome! I love your descriptions. I would not have achieved the results I did without your description of how the consistency should be. I would have never guessed I needed that much liquid vs. dry ingredients. Again, THANK YOU!
Way to go!
I grew up on chicken & dressing event during the holidays . Memories of my mama . She was a southern cook living in the north I was so popular at school they all wanted to come and eat at our house . Lol
I made this last year, I’m back because I forgot to write it down and needed a refresher course. I prefer stuffing over dressing but this dressing was sooo good that I’m making it again. I don’t like dressing because most people dry it out and if someone overcooks the turkey it just makes for a dry meal and I hate dry. The tip for knowing how wet to make it was a priceless gem for me. The only difference I did was I made my biscuits and used them instead of the white bread because I was pretty sure that was how my husband’s Granny made hers.
Yes!!! We’ve been callin it that all my life. That’s the GA in me!! My granny always had it with chicken and I make it the same. We have it all the time! Was one of my dads favorites.
I cook celery and onion in butter on the stove. I put sage into my stuffing and a lot of it. Yummy!
I do too.
This looks wonderful! Very close to my grandma's recipe. Thank you for sharing this. ❤
Taura, thank you so much for watching :) This dressing is awesome. I hope you subscribe and continue to watch my videos. Have a wonderful day!
I always use cream of chicken soup, makes it moist and good
It sure does V! Thanks for watching and I hope you subscribe :)
TRY. CREAM OF CELERY OR CREAM OF. ONION
@@carolynallen4901 Or cream of mushroom
V Hayes Yesss and cream of celery!!
Yes I also use cream of chicken soup I will try the boiled egg thank you 🙏🏾
My family were all born in Arkansas, you cook so much like my momma did. Love the baking dish.
I am going to make this dressing for our Thanksgiving dinner. I know everyone will it 😊 Thanks
If you really want to taste celery in cooking, use the yellow stalks with leaves and the thumb sized root heart, finely chopped they "melt" into the dish without trace leaving just a mellow flavour without any of the tough stringy pieces you get in green stalks.
Andy, thank you so much for the tip! Love it!
Andy White I love celery and always add twice as much ty
I realize this video is from 2017 but I just recently discovered your channel.
I am not a celery lover at all but you are definitely correct that dressing needs celery. My grandmama put boiled eggs in her dressing and in her gravy as well. She also added a sleeve of crackers to her dressing. Boy it was good! Thank you for sharing your recipe with us.
My daughter bought me a chpper that Tammy uses . You pull it like a lawn mower string
Got it off Amazon. I LOVE IT!! It works fantastic. Merry Christmas to all. My daughter said to me one day....mama, if anything ever happened to you how would I learn to cook like you,? There's nobody who could help me. I told her first off...quit worrying I'm not going anywhere but if I do, Tammy'll teach you. She said who? Lol...and I showed her your channel.
Merry Christmas
I also use a product called better than bouillon it’s delicious and they have five different flavors
I’ve eaten dressing made with the sweet cornbread like jiffy mix. 🤢. Cornbread is not supposed to be sweet.
We love sweet corn bread. We also make the fiesta cornbread with like peppers corn and tomato.
But we do eat plain depending on what it is with. Like the not sweet version.
Sweet corn bread is "johnny cake"!
I make dressing with Jiffy, but I add some bread crumbs and onions, celery, bell peppers, chicken broth and cream of chicken soup and seasonings to make it savory. This takes away any sweet taste of the cornbread. I get rave reviews about my dressing. It’s all about balancing the flavors.
You use sweet to bring out the flavors... like salt on your watermelon
I’m from Texas! My mom made her dressing VERY similar to yours! Eggs and soup! Lots more celery for me! Thnx for all your vids! ❤️
You remind me of my grandma. Such a sweet personality. Enjoyed watching this, this will be the first thanksgiving this 20 something has hosted and I'm going to use your dressing recipe.
You will be the host with the most!
When cutting onions I find it best cut off the top leave the route split it in half through the route so you now have two little domes if you laid on the larger of the two flat sides. Then you wanna peel off your outer dry layers and then as you’re cutting a crossed the closer those cuts are the smaller your dice will be but remember not to cut all the way to the back let the route hold everything together. On the two sides I will usually come in at like a 45° angle so you don’t end up with big pieces from those outer ends. Then starting on the flat face opposite of the route cutting it as thick there as you did a crossed over the top the perpendicular direction and you will end up with really fine diced onions. And usually you can do it so fast it won’t burn the eyes. I learned this trick from my mother who learned from her mom but I never got to be as good as her really cutting small. I used to kid my mom that I don’t know why the United States did all that research into splitting the atom she does that every time she dices an onion.
Oh isn’t that cute spellcheck made it route instead of root.
Fantastic recipe. In my neck of the woods we don’t use much cornmeal. I love cornmeal! Can’t wait to make recipe❤️
I also use sage. Lots of it
Never made dressing like this but love trying different recipes so definitely will be giving this a try. Sometimes I just like variations so a BIG Thank You 😊
Grammy Pip mar8
I’m eating dressing right now lol. For the first time I used fresh sage, rosemary and thyme and it’s amazing! Thank you so much for this recipe, it’s super close to how I was taught and it reminds me of home ❤️
My great grandma used to make this, and she would use fried oysters and crab meat instead of chicken. It was so good, I miss it.
That sounds good!
Starry Kat my grandma made this recipe with seafood as well. She was from Pointe Coupee Parish, Louisiana.
My Grandma chopped eggs for her dressing as well as the raw eggs. It was wonderful!
The onions and the celery if you take about two days tablespoons of butter and toss them in the butter toast them until their opaque put them in the dressing it makes it better
One thing I do differently when I cut up celery, I chop up the leaves too. Love dressing!!
I add cream of chicken, cream of celery, 2 sticks of butter, fresh sage, along with everything else. It’s so rich but it’s so good 😊.
The thighs and the backs make the best broth.
Oh yes it does ..Amen
I totally agree. Backs and necks .problem is you can't hardly find them except at Thanksgiving.
With bone in & skin on, definitely makes better broth
I clean the tops and cut them up to keep in the freezer for soup. I use the leaves too depending on the recipe. Dad's mom went on to glory by the time I was six, mom's mother went when I was 10. So I didn't have any grandmother's to teach me to cook, mom did and I learned from library books how to make homemade soups and gravy. We also had home economics in junior high and highschool. Then I used Julia Child's The Art of French Cooking to make bread. When I was in my thirties, I met my future husband, he was a chef and so was his younger brother Victor. They both worked in restaurants down south. They were from Baton Rouge, LA, everyone in LA knows how to cook. I'm going to make this for Thanks-
giving this year, I'm going to blow away my nephew! I may have to make less because there's only the two of us. God bless you and your family.
To anyone saying that using soup isn’t “authentic;” people have been cooking with Campbell’s soup since the 1920’s. Any product that has been cooked with for 100 years is pretty darned “authentic!”
I am so glad you said Aldi because food is so expensive.
Jacob, I love Aldi! It is awesome and it is the ONLY place I buy my canned vegetables now. WOW what great prices! I fill up my buggy when I go :)
@@CollardValleyCooks me too !
& in the south we do call them buggys not shopping carts.
I made this last Thanksgiving using your recipe. I don’t use green peppers either. I made real broth, cooking turkey wings & fresh herbs. So delicious!
No one in my family knows how to cook this, only my aunt by marriage, she makes this the same way, except she adds gizzards in it. I love eggs and buttermilk in it. Thank you for sharing. This is something I always looked forward too every holiday gathering. Now I can make it myself
Browned cornbread makes a prettier dressin.
A B yes brown baked in an iron skillet.
Oh yeh! I make muffins and have all that good browned cornbread taste. My family loves it !!
This is great dressing and the way dressing should be made! Start by boiling your chicken using chicken stock. I never use water in any part except to boil the eggs! Lol. Only occasionally do I add any bouillon. I love and have always loved to eat, and good country food, and watched my momma and get sisters and aunts and learned from them. Sometimes e even added my own touch. But if you're gonna do dressing, do it right! Thanks for the videos! Besides a great cook you are a beautiful person! Sign this just another Georgia Country boy! Even though I'm a broken down old fat man! Lol
Girl, it's your channel, cook. Your way. Don't let people who probably don't cook tell you how.
Don't worry about nobody tells me how lol!
OMG, just discovered your channel and made the dressing and giblet gravy...delicious! You have so many wonderful recipes I look forward to trying!
Lisa, that is awesome! I love it when people make something and let me know how it turned out. I hope you subscribe and keep the comments coming. Hearing from the viewers is so encouraging. Have a wonderful day and thank you for watching my channel.
I’m a Mississippi girl and we call it dressing also😃 We add boiled eggs as well as raw eggs and I’m like you I like it runny not dry. I’m still working on perfecting my dressing and I’m so excited to try your recipe.
Love your videos. I'm way older than you but you cook a lot like my dear mom cooked. I try to cook the way she did and people say I'm a good cook. I give the credit to my mother. I would watch how she did things and after I grew up, I did what I remembered and it always taste like my mom's cooking. No offense, but I could never throw away the ends and the leaves of the celery and the part of the onion you threw away could still have been used. No offense, just saying . I grew up so poor everything had to be used. I can't say how many of the video of yours I have watched but I do love watching them and you sound just the way I talked when I lived in the south. Keep the videos coming and keep cooking. You are great.
Delicious Chicken Dressing!!! This is how I was taught to make it !!! No cream of celery tho !!! I am a GA . Peach as well!! I never forgot my southern roots!!! Thanks for sharing!!! ♥️
Annette, What part of Georgia did you grow up in?
PREACH on broth. I buy necks and backs from the farmers market, ROAST them with onion, carrot, bell pepper, then BOIL it with celery and the roasted veggies for broth.
My mama put boiled eggs in hers and used the celery leaves as well as the stalk, she said the leaves added a lot of flavor. She was raised in south Texas. I make mine the same as she did. She's gone now so it's up to me to pass it down. Mine is good but my mom's was the best. Thank you Tammy for bringing back good memories of how to make the best dressing.
I love boiled eggs in my dressing I know a lot of people don't but I do .
Jessica Dailey me too
Jessica Dailey I do, and i also make a gibblet gravy and put eggs in it aswell.
Ive never had boiled eggs and milk in mine. I will give it a try.
I have never used boiled eggs in my dressing. How does it change the flavor?
Shirley Shamblin its (boiled eggs AND raw eggs as well) are more likely to change its texture, instead of flavor. (Their flavor isn’t bold to begin with in the first place.)
I absolutely love your authentic southern recipes, please don't ever stop making them. You are as authentic as they come. Bless your heart, God willing my children will learn their cooking from your recipes.Thank you so much for being a great influence.
How sweet, thank you Nicole!
I use a can of cream chicken and a can of cream mushroom soup. I also add my celery to my corn bread before I cook it. I use biscuits. You can also use the stuffing from a box instead of bread.
Christina Jenkins yessss! I thought I was the only one to add my celery in before baking my bread. I also add poultry seasoning too. And instead of bread I use stove top.
@@autumnHisRayne Yess!!
I havent tried stove top addee but I bet it's better then regular bread for sure. I do use biscuits instead tho. Will try!
My grandparents worked at the Campbell's Soup Company 55 years ago. Campbell's Soup has been around and put in recipes for many years. I put it in my dressing and my chicken-n-dumplings.
We love it in lots of recipes!
I do it like my Mama did , so everyone make it like you make it!!
Grandma always put boiled eggs I her dressing and gravy
. Delicious.
.
Love it Carolyn!
Oh my goodness this meal looks amazing and delish !!!!!! I love you my dear. everything you make is out of this world scrumptious.
I have watched many video's on here and most of the people used the creamed soups in their dressing ..I've never tried it but I might but so many people complaining about the soup I say you have to add it ..
Jessica, I have two dressing videos, one has the soup and one doesn't. I put it in mine and I also use milk. My dressing is fluffier than my grannies and doesn't get as dense at room temperature. Watch my granny's dressing if you want to see it without. They are both delicious. Granny's is better right out of the oven. I have to say that mine is better at being good out of the oven, at room temperature and as leftovers. It is just fluffier. Not sure if the soup is the helper or the milk. They complain because it is out of a can, I think no other reason. Thanks for watching.
Jessica Dailey I use cream soups also you just need to make sure you do not use too much salt..
The cream of chicken make it delicious
My mother also put boiled eggs in her dressing.must be a southern thing because you cook very much like her
Ive never had boiled eggs in mine. Ive had raw eggs in it to bind it. I hope i remember to come back to this recipe. I want to make it for Thanksgiving. My husband and the girls wont eat it. My daughter has to have stove top. Smh i wont put chicken pieces in mine. I dont eat chicken or turkey.
Wow!! I remember the boiled eggs and it was also added to the gravy. 😊
Wow! This is why I enjoy this channel so much! Good cooking! You use your hands! And oh boy, it all tastes sooooo good! Enjoy this soooo much! Thank you very much for sharing and taking your time to do so!❤
I love your videos!!! I just started watching this week, and I’m hooked. You cook country like I do, reminds me of my granny. I also love your attitude, you’re wonderful!!!
Welcome to CVC Tonya!
Using cornbread must be a Southern tradition. We always use dried white or whole wheat bread.
We always used biscuits with cornbread to make dressing. My mom usually did her cornbread and biscuits up at least a day in advance. Crumbled them togeather after they cooled. Until she was ready to make her dressing. I've used them hot (because I can't always do it ahead of time) and it turns out just as good.
OMGoodness, i just love your channel and cooking. you cook the way i cook. i just talked to m y daughter yesterday and she had mae greens and in her new instapot which i will get one soon. she said those greens were ssooooooo tender. i love tender greens.. i have a pressure cooker much like yours, We cooks in the kitchen sure know how to work our pressure cookers, we get the same results. ;0 but the younger best go get a insta pot as i found many are lost when it comes to pressure cookers of my day,;0 thank you so much Tammy. im on board with ya. yall have a good day too;0 ps. im cookin me some greens TODAY. yours looks yummiy and tender yahoooeeeeeee
I am hooked on watching you cook. All day and part of the night and find myself doing like you when I cook. I am also a breast cancer survivor 10 years now mine was stage 2A haromone recepter positive 2. Still on haromone pill and can't have lot of food with soy
Thanks and glad to hear from another survivor!
Yes ma'am!! Now that's how I grew up eating and knowing how to cook cornbread dressing. I am so blessed that I found your channel because I learned a lot of things that I didn't know (e.g., boil water before adding eggs for an easy peel, sage is in poultry seasoning). Thanks for sharing, and I most defiinitely subscribed!!!! 🧡🍁🍂🧡
I made this last year and I’m making it this year everyone loved it thank you 💛
Wonderful to hear Shonda!
If my broth is not rich enough I add 1 can of cream of chicken soup to the broth. Then I use the broth for the dressing and gravy both.
Gary, if you kept watching you see me add the soup!
That looked absolutely fantastic. I love thr way u stressed the consistency of it. That's how I make it wet wet but I do add green bell pepper as well. That's how my family loves it an this is my mom's recipe so yes I followed suit as well. The other thing I don't use is the bullion cube. I don't like the flavor or it an I'm guessing my mom didn't use it either. Very seldom did she use that for too many things. They have they Mexican ones that are said to be the best an my nieces swear by them but I still don't like the taste of it. I will use both the homemade broth in water not milk(to each their own) I also make sure I boil the gizzard liver neck etc an I add that broth to My dressing as well. My kids love dressing above everything else. Thank u for sharing your recipe for that delicious dressing. Looked wonderful Tammy.
It looks like the best recipe for dressing that I've seen. It's similar to my late Mother's. I'm going to try it next week.
Thanks Adna! I hope you enjoy it :)
Adna, did you try this recipe?
I make my dressing like yours with two little differences I sauté my celery and onion in butter. That butter gives it a little more richness in flavor. I add seeded and deveined diced jalapeños. I enjoy your videos so much. You cook just like my mama did. Yummmm
That sounds good!
Hi! Glenda Sully sent me here! I'm a new fan, love your channel and everything southern-- thank you Glenda. Please give that lady a shoutout.
Glad to have you here welcome to CVC!
My mother used left over biscuits (if she had them) in her stuffing. Mother never put cream soup in hers but I began adding it a few years ago. I also now make my stuffing in the crockpot. It saves on oven space. I love the idea of adding shredded chicken. 😋
I use biscuits in mine and toast, I do put cream of chicken & shredded chicken in mine as well just not boiled eggs.. but I fix chicken in dressing at least once a month not just for holidays.. I'm a dressing eating fool it's my comfort food like my momma.. 😊
@@terryeaston5311 Oh, no boiled eggs in mine either.
I add eggs in cold water then come to boil. 10 to 11 minutes. Drain and let stand in cold water til cool. Crack and peel under cold water
I throw my hot boiled eggs into a bowl of ice water and let them sit for 5 min. The shell just slips right off! It always works!
I add my eggs to cold water also. They can crack in the boiling water. I also pour out the hot water and put cold water in the pan with eggs. If in a hurry run cold water over eggs then crack and peel. This works every time.
How Mercy!!! 😂😂 I tried it and it definitely is GUUUUUDDDD!!!! 😋😋😋😋. THANKS FOR SHARING THIS GREAT RECIPE. The dressing is moist and full of FLAVOR!!! Now that's the kind of dressing I'm used to eating. I'm like, I can't find a recipe like my mother used to make. I give you a 💯💯 💯💯 💯 on this recipe!!! I'm from Texas with Louisiana roots and I tell you, I like flavor and I also put some heat in it too. So instead of salt, I used Tony Chachere's in it. It still turned out great.
I never heard of milk or boiled eggs in dressing.
Hi Lakisha. The best dressing in my opinion has the boiled egg added to it or at least in the giblet gravy. Well that's how my family in Georgia makes it. Maybe this Thanksgiving give it a try....and hope it's a great one for ya!
@@cici-mamaI made dressing today. My family is from Alabama and we have never put boiled eggs into our dressing. But to each own. We use eggs but raw eggs when preparing it and cook it.
Lakisha Childs 😂 actually that’s how I make mine.....like you but love it both ways. Cheers.
@@cici-mama👍🏽👍🏽👍🏽
@@cici-mama You learn something new every day.
I’ve been making dressing for my family using my mother’s recipe for over 25 years. I’ve not been happy with it in recent years because it was too dense. I made this recipe exactly as set out here. It was outstanding in all respects and my daughter in law is now a CVC fan. Thank you Tammy.
Thanks for sharing!
Love this... I use biscuits and cornbread but I love the texture with gravy.... but I adore you! And I stay open to new ideas! Your adorable!