You can save some time on those boiled eggs if you just mush them through the grates on one of your resting racks for cakes with the little square holes. Blew my mind when someone pointed that out. It's how I always do it now.
Almost identical to how my mom made hers and I make mine, but no boiled eggs and I ALWAYS saute my celery and onions in some butter before adding to my dressing mixture. Looks yummy Tammy. Happy Thanksgiving to you and Chris and the girls.
This will be my 2nd year using this cornbread dressing recipe. Last year, we ran out of dressing after everyone got seconds and none to send home to my adult sons and their wives for leftovers next day so this year, I will make double the batch. Thank you and your mama for this wonderful recipe. It is the highlight of my family's thanksgiving dinner. I've been asked so many times already if I am making dressing.
I always sauté my veggies for Dressing in a stick of butter 🧈 and the dressing always tastes better sitting in the fridge overnight!! It’s heaven! I always use poultry seasoning too. Crockpot Dressing is amazing also…
I’m soooo Excited to get ur. cornbread dressing Recipe!!! It’s the closest to my Mother’s. She has passed away and I didn’t get her recipe!! She never wrote anything down!!!’ Thank You! God Bless U Always!!!
Tammy, I made your recipe for a potluck at work today and it was a hit! I've never made a Southern-style dressing before but I'm so happy I found your recipe. It's just delicious. The only thing I did different was increased the poultry seasoning a bit. Thanks Tammy!
This is the way we have always made our dressing. We also cut up the liver in very small pieces and add. We don't like it very sagey, so I just put in very little. My yankee uncle always made his Southern wife make bread dressing... Just Yuck! hahaha I'll stick to this kind anytime! thanks for sharing!
I have a curiosity question, I noticed that when you used your oven, you placed the pan on the side of the rack instead of the middle. Is there a benefit to this? Thank you for these wonderful recipes!!
I have never heard of making dressing like this but it sure looks delicious. Eggs in dressing- never heard of that either Up North (Pittsburgh), we make bread dressing. I am going to try this sometime.
Thank you Tammy!! I'm making this for my Dad on Thanksgiving. He has stage 4 adenocarcinoma and its the only thing he asked for. A great cornbread dressing!!
I love the stockpot that you cooked the whole chicken it but cannot find it. Where did you get it? As always, I am loving all the videos you post and learn so much from you! Wishing you and Chris a blessed day!
Tammy, we normally have a turkey or ham for Thanksgiving with more family, but this year we are dining with our son, making just three of us. So we are having a Costco rotisserie chicken! In fact, we will pick up two of them just in case we need the second, and of course the chickens will be eaten regardless, via the freezer! I’m sure Mama never ate one, but if she did I think it would have been in her kitchen regularly. They are superb, and you can always use the juices for a start on gravy.
This is in the oven as we speak. We never put chicken in our dressing growing up but my mother in law did. Making this for my husband tonight. He is really looking forward to it. Watched the video twice and followed the recipe in the book. It doesn’t list to add chicken. So I just winged it. I have all your cookbooks and this was in vol 1 third edition. I used the corrected pages you sent out. Love your videos!
Oh❤❤it was delicious! My husband said it was better than his mamas because hers was always too runny. But he hadn’t had hers since she passed almost 20 years ago. I put in about 3/4 of the chicken because I thought it was going to be too much. Next time I will dump in all of the chicken. We made a 9 x 13 pan and ate about 1/3 of it! Thank you! Will definitely make this for my family when they come Christmas!
My dressing has been around for 40 years or longer..my mother made right up til she passed 5 years ago..now I make it for all of the family...enjoyed your video..tfs..
I have a question for you if you don’t mind. I made my dressing already and I believe I got it way too soupy so I have froze it and it is in the freezer after baking. it would never get even the least bit firm. I will take it out and thaw it the day before Thanksgiving but what can I do to make it more firm? Should I just add more cornbread to it and mix it all back up put it in a pan and bake it again? Help!!!! 😆
Big question what if you don’t want to make it with chicken??? Do we have to adjust anything since I wouldn’t be using the chicken? I want it for thanksgiving. Can I cook the chicken & use the broth only??
Tammy, you are so stinking cute, cute, cute! Can you tell I like ya? You made me chuckled out loud when you said you don't want the dressing to be hard as a brick, 😂 Happy Thanksgiving to you and your family.
Tammy, can I omit the chicken and bread , and giblets and I also sauté the onions and celery in butter then add it the dressing. Will this affect the texture of the dressing?
Thank you for the recipe! You do it just like my grandmother did❤ it's the best chicken and dressing. I'm gone try my best this Thanksgiving. God bless
My husband loves oysters. I can’t stand to smell them or look at them. But every Thanksgiving I make two pans of dressing, one with and one without oysters. 🤢
@@Shotgungramma My husband and son wants me to just put oysters in my cornbread dressing. So I fill an 8x8 pan for me and a 8x8 pan for my hubby. I seriously can’t stand the smell of that oyster dressing baking. It’s nauseating but I deal with it because my husband and son loves it so much.
I make three separate dressings, oyster, chicken liver, and ground meat and cabbage with all of the rest of the seasonings of course.. if any is leftover, and there never is, I just freeze it.. I also make dressings all year long And the seafood is my favorite.😊
The dressing looks yummy and is very similar to my own. But, I want to say that you looked amazing from your hair to your makeup. That lipstick was beautiful! I have RA and I have more bad days than good so I really loved seeing you happy and in great spirits. ❤ thank you
You make your dressing exactly like my mother did. And of course I make it just like she did but in a much larger pan. There are five of us siblings, plus our kids and grandkids and of course other relatives and friends. That’s why we have to make so much! And you’re exactly right it is delicious!
I used this recipe to make my cornbread dressing for Thanksgiving. It was so good! I believe it turned out better than any other recipe I've used. Thanks for sharing!
This makes me even more anxious for Thanksgiving. I’m baking my cornbread this weekend , seasoning it and freezing it. I already have the celery and onions cut up and frozen. I always put boiled eggs in mine . Gives it good flavor. Thank you Tammy and Chris. Love your videos… ❤❤
What do you call that chopper you used to chop the celery and where might i find one? I love it! Also, i am making your dressing recipe for my family's Thanksgiving! Thank you fot sharing!
Hey Tammy--Just love watching you cook. Wondering if I could use celery seed instead of celery since my family doesn't like it. I love the flavor of celery. Thanks so much for the many recipes that you share!
Shortcut from dressing recipe in Georgia Market Bulletin, years ago. Save a step. Mix & bake cornmeal & flour ingredients together: SR Flour, SR corn meal, eggs, oil, buttermilk, bake in greased 13X9; crumble. We always use 1 /2 each cornbread & biscuits. Ppl use loaf bread, rolls, whatever but I never have. Dressing, cranberry & gravy is my favorite food group.
That comes close to my grandmother's dressing. What we do different is roast a small turkey, chop the liver, gizzards, skin and some of the meat. I cubed my bread smaller and I add ground sirloin. We grew up on a farm and cattle ranch so we had plenty of beef and turkeys and chickens. I think that is all we did different except fresh ground pepper and lots of it. Now when baked for a while, we stired it up and broiled the top. I sure enjoy your style of cooking. I just found you and you are adorable.
Thks for sharing Tammy, looks so good, I have great memories of my mom and I making the dressing for the holidays, your kitchen looks so nice and u explained each step very well. Good camera work as well Merry Christmas and God bless
I remember when I was a kid going to elementary school. The school was small. 1st to 6th grade. This was in a very rural area. We had a lady who was over the lunch room. We called her Ma Fowler. She made the very best dressing I had ever tasted. Since then I have not found a dressing that could match hers. She was an old time cook who just had that talent. I think yours may just be what I have been looking for. Anyway, I am going to give it a try very soon. Thank you for posting.
A + Tammy is giving great tips for good southern style cornbread dressing. 1. Light cornbread no heavy thick or dark crunchy crust. 2. Larger batch of cornbread so a pan works well and it wont be crunchy brown. The cream of chicken soup keeps it moist and flavorful. Some people add 2-3 eggs in their dressing cornbread batter - eggy cornbread.
I am going to try your recipe. It looks delicious🎉. Can you tell us what brand cutting board you have? It’s beautiful and looks like they used the end grain wood for a long lasting board. Your videos are great! I am so thankful I found your channel! Merry Christmas
It’s not Thanksgiving without cornmeal dressing made with white cornmeal. My Mom was from a “holler” in western Virginia. McCormick’s rubbed sage is what she used. I love your hair color. Do you do it yourself?
The boiled eggs are throwing me for a loop. I guess that's a southern thing but my husband is southern born-and-bred and he's never heard of that...🤷🏼♀️ I'm going to try this but maybe minus the boiled eggs. Thank you.
Tammy, when you said this is the best, well, I was a little worried about how much broth you put in and not sauté the vegetables. Tammy, I did it, and I was worried, and was I wrong. It was absolutely delicious. You don't need to put gravy on it because it is so fluffy. I want you to know everyone raved about how great it tasted. I was asked how I came up with this recipe. I told them from your TH-cam channel. Thanks, Tammy, and I am glad I wasn't too stubborn to listen. It was a big hit
Tammy is among the cutest cooks on TH-cam with the best recipes and techniques! What they call a triple threat! After looking at dozens of dressing recipes I’m making yours.... and I love your kitchen and that awesome stove, I’m jelly...
I always watch your dressing videos cause I’ve seen some dressing that looks like dried bricks! and 2 we do not believe yellow corn meal dressing!!! 🤦🏽♂️ 😂. Great Video!! ❤❤
The best part of making the corn bread first for the stuffing it the bit of extra, which means you get a little snack before making the stuffing. Yours is basically the same as mine except I use yellow corn meal. Thanks for showing how easy it is to make this. 💕💕
Oh I can smell it now! My Nanny Della would cook up a huge biscuit and a big pan of cornbread and boil a chicken…then I would watch her crumble it all up and cut the onions and celery up into tiny cubes. I loved being in the kitchen watching her cook and learning. I owe my happy husband to her. Haha he wasn’t raised on southern cooking but he sure does enjoy it these days! This recipe is a lot like hers. Thanks for sharing!
Tammy, if I make the dressing ahead of time and keep it in the refrigerator until the morning of Thanksgiving what is the best method of reheating the dressing?
Do the boiled eggs serve a purpose or do you just like to have bites of them in your dressing? If they serve a purpose could I mince them so nobody know the eggs are in the dressing? If I leave the eggs and chicken out do I need to adjust the broth or milk amount?
1) How do you like your new stove/oven? You mentioned that the oven bakes slower than most ovens? 2) is there a difference between stuffing and dressin (g left off on purpose) ? Thanks for the recipe and video!
You can find the powder in the hispanic section of just about every grocery store. It's in a brown jar with a yellow label from Knorr. If you want another variation you can find Better than Boullion on the same aisle.
Thank you! I prefer the loose in the jar although some brands appear to have more of a yellow ingredient in it. The Better Than Bouillon has a good flavor. I wanting something for a longer time period since I began prepping a couple of years ago. Love to watch you and Chris video your shows. Blessings to you always. No response necessary as I will ck the Hispanic section in our store.
Hey Tammy your mamas chicken and dressing recipe is sooooo good. We love it so much. Haven't tried the updated version yet.
You can save some time on those boiled eggs if you just mush them through the grates on one of your resting racks for cakes with the little square holes. Blew my mind when someone pointed that out. It's how I always do it now.
Almost identical to how my mom made hers and I make mine, but no boiled eggs and I ALWAYS saute my celery and onions in some butter before adding to my dressing mixture.
Looks yummy Tammy. Happy Thanksgiving to you and Chris and the girls.
This will be my 2nd year using this cornbread dressing recipe. Last year, we ran out of dressing after everyone got seconds and none to send home to my adult sons and their wives for leftovers next day so this year, I will make double the batch. Thank you and your mama for this wonderful recipe. It is the highlight of my family's thanksgiving dinner. I've been asked so many times already if I am making dressing.
Awesome!
It’s wonderful isn’t it 😊😊😍😍
I always sauté my veggies for Dressing in a stick of butter 🧈 and the dressing always tastes better sitting in the fridge overnight!! It’s heaven! I always use poultry seasoning too. Crockpot Dressing is amazing also…
Tami you look fantastic.
I’m soooo Excited to get ur. cornbread dressing
Recipe!!! It’s the closest to my Mother’s. She has passed away and I didn’t get her recipe!! She never wrote anything down!!!’ Thank You! God Bless U Always!!!
I use pretty much the same recipe, but I saute the onion and celery in butter also add green onions, no bread crumbs
Tammy, I made your recipe for a potluck at work today and it was a hit! I've never made a Southern-style dressing before but I'm so happy I found your recipe. It's just delicious. The only thing I did different was increased the poultry seasoning a bit. Thanks Tammy!
Great job!
This is the way we have always made our dressing. We also cut up the liver in very small pieces and add. We don't like it very sagey, so I just put in very little. My yankee uncle always made his Southern wife make bread dressing... Just Yuck! hahaha I'll stick to this kind anytime! thanks for sharing!
I think this would be great using leftover turkey for Thanksgiving leftovers, or a Black Friday, meal. This looks really filling and delicious!
I have a curiosity question, I noticed that when you used your oven, you placed the pan on the side of the rack instead of the middle. Is there a benefit to this? Thank you for these wonderful recipes!!
I was going to add another dish in there
I have never heard of making dressing like this but it sure looks delicious. Eggs in dressing- never heard of that either Up North (Pittsburgh), we make bread dressing. I am going to try this sometime.
Thank you Tammy!! I'm making this for my Dad on Thanksgiving. He has stage 4 adenocarcinoma and its the only thing he asked for. A great cornbread dressing!!
Hope he enjoys it
I love the stockpot that you cooked the whole chicken it but cannot find it. Where did you get it? As always, I am loving all the videos you post and learn so much from you! Wishing you and Chris a blessed day!
That set is on collardvalleycooks.com
Tammy, we normally have a turkey or ham for Thanksgiving with more family, but this year we are dining with our son, making just three of us. So we are having a Costco rotisserie chicken! In fact, we will pick up two of them just in case we need the second, and of course the chickens will be eaten regardless, via the freezer! I’m sure Mama never ate one, but if she did I think it would have been in her kitchen regularly. They are superb, and you can always use the juices for a start on gravy.
This is in the oven as we speak. We never put chicken in our dressing growing up but my mother in law did. Making this for my husband tonight. He is really looking forward to it. Watched the video twice and followed the recipe in the book. It doesn’t list to add chicken. So I just winged it. I have all your cookbooks and this was in vol 1 third edition. I used the corrected pages you sent out. Love your videos!
Wonderful!
Oh❤❤it was delicious! My husband said it was better than his mamas because hers was always too runny. But he hadn’t had hers since she passed almost 20 years ago. I put in about 3/4 of the chicken because I thought it was going to be too much. Next time I will dump in all of the chicken. We made a 9 x 13 pan and ate about 1/3 of it! Thank you! Will definitely make this for my family when they come Christmas!
I put a 4 oz jar of pimentos in mine just for color !
My dressing has been around for 40 years or longer..my mother made right up til she passed 5 years ago..now I make it for all of the family...enjoyed your video..tfs..
I have a question for you if you don’t mind. I made my dressing already and I believe I got it way too soupy so I have froze it and it is in the freezer after baking. it would never get even the least bit firm. I will take it out and thaw it the day before Thanksgiving but what can I do to make it more firm? Should I just add more cornbread to it and mix it all back up put it in a pan and bake it again? Help!!!! 😆
Did you use my recipe? E mail me at Tammy@collardvalleycooks.com
Hello Mrs. TAMMY I make your dressing every year yummy😋👍🏾❤
Big question what if you don’t want to make it with chicken??? Do we have to adjust anything since I wouldn’t be using the chicken? I want it for thanksgiving. Can I cook the chicken & use the broth only??
Omit the chicken but use the stock
When you turn the stockpot over it has the brand name on the bottom
Tammy, you are so stinking cute, cute, cute! Can you tell I like ya? You made me chuckled out loud when you said you don't want the dressing to be hard as a brick, 😂 Happy Thanksgiving to you and your family.
I am so glad you did the video from the beginning to end, now I know how to make the stock. I will try this, but I am gonna half the recipe.
I just love your cooking I wish you was my grandma
Tammy, can I omit the chicken and bread , and giblets and I also sauté the onions and celery in butter then add it the dressing. Will this affect the texture of the dressing?
Yes it will you need to try another recipe
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Yikes I need to change my cookbook lol!
Hey y'all ❤
Dressing looks delicious 🤩
😋
I love chicken and dressing.
Are your girls laying eggs still or is it too late in the year? Thanks for the video Tammy!❤
Not at all
I e never had dressing like that. It looks really. Gonna give it a try
I love your recipe for dressing.
Do you use Kosher salt or regular salt?
Regular
I can't find kosher salt 😫 to brim my turkey
How much bread did you use?
The recipe is linked in the description for you
@CollardValleyCooks Thank you so much. I make mine like this, except I have never used milk. That's what mine has been missing. Can't wait to try it.
Never had anything like this, it's like a whole meal in a dish, looks delicious.
Looks yummy I love stuffing
Thank you for the recipe! You do it just like my grandmother did❤ it's the best chicken and dressing. I'm gone try my best this Thanksgiving. God bless
I love to watch Tammy cook. Brings back memories of when I helped my mother cook.
I live up North and I make Oyster stuffing!!
My Aunt Sarah only made oyster dressing when we were growing up in the 1960’s. My granny thought that was so weird! LOL! We hillbilly kids loved it ❤
My husband loves oysters. I can’t stand to smell them or look at them. But every Thanksgiving I make two pans of dressing, one with and one without oysters. 🤢
@@Shotgungramma My husband and son wants me to just put oysters in my cornbread dressing. So I fill an 8x8 pan for me and a 8x8 pan for my hubby. I seriously can’t stand the smell of that oyster dressing baking. It’s nauseating but I deal with it because my husband and son loves it so much.
I make three separate dressings, oyster, chicken liver, and ground meat and cabbage with all of the rest of the seasonings of course.. if any is leftover, and there never is, I just freeze it.. I also make dressings all year long And the seafood is my favorite.😊
Looks yummy. I’ll try it that way minus the chicken.
The dressing looks yummy and is very similar to my own. But, I want to say that you looked amazing from your hair to your makeup. That lipstick was beautiful! I have RA and I have more bad days than good so I really loved seeing you happy and in great spirits. ❤ thank you
Just in time- Thanks for sharing! Yummy! 🤤😋
You make your dressing exactly like my mother did. And of course I make it just like she did but in a much larger pan. There are five of us siblings, plus our kids and grandkids and of course other relatives and friends. That’s why we have to make so much! And you’re exactly right it is delicious!
I saw a viewer comment on your hair and make-up😊. Its true you belong in Hollywood.
Beautiful cross on the wall. Merry Christmas everyone
I used this recipe to make my cornbread dressing for Thanksgiving. It was so good! I believe it turned out better than any other recipe I've used. Thanks for sharing!
Wonderful!
This makes me even more anxious for Thanksgiving. I’m baking my cornbread this weekend , seasoning it and freezing it. I already have the celery and onions cut up and frozen. I always put boiled eggs in mine . Gives it good flavor. Thank you Tammy and Chris. Love your videos… ❤❤
This looks absolutely perfectly delicious. Thank you Tammy.
What do you call that chopper you used to chop the celery and where might i find one? I love it! Also, i am making your dressing recipe for my family's Thanksgiving! Thank you fot sharing!
collardvalleycooks.com
Hey Tammy--Just love watching you cook. Wondering if I could use celery seed instead of celery since my family doesn't like it. I love the flavor of celery. Thanks so much for the many recipes that you share!
Yes you can!
Shortcut from dressing recipe in Georgia Market Bulletin, years ago. Save a step.
Mix & bake cornmeal & flour ingredients together:
SR Flour, SR corn meal, eggs, oil, buttermilk, bake in greased 13X9; crumble.
We always use 1 /2 each cornbread & biscuits.
Ppl use loaf bread, rolls, whatever but I never have.
Dressing, cranberry & gravy is my favorite food group.
That comes close to my grandmother's dressing. What we do different is roast a small turkey, chop the liver, gizzards, skin and some of the meat. I cubed my bread smaller and I add ground sirloin. We grew up on a farm and cattle ranch so we had plenty of beef and turkeys and chickens. I think that is all we did different except fresh ground pepper and lots of it. Now when baked for a while, we stired it up and broiled the top. I sure enjoy your style of cooking. I just found you and you are adorable.
Thks for sharing Tammy, looks so good, I have great memories of my mom and I making the dressing for the holidays, your kitchen looks so nice and u explained each step very well. Good camera work as well Merry Christmas and God bless
I remember when I was a kid going to elementary school. The school was small. 1st to 6th grade. This was in a very rural area. We had a lady who was over the lunch room. We called her Ma Fowler. She made the very best dressing I had ever tasted. Since then I have not found a dressing that could match hers. She was an old time cook who just had that talent. I think yours may just be what I have been looking for. Anyway, I am going to give it a try very soon. Thank you for posting.
Definitely will be trying this!!
I really enjoy watching your videos! My husband loves it too 😉
Wow...love your videos soooo much. I just leave them playing one after another as im cooking and cleaning ❤ also wow i love your kitchen. ❤
Tammy you’re losing weight How cooking good southern cooking are you losing weight? I need to know for me.
I like your hair in that straightened style. O.k. back to the dressing...lol
🌹Tammy, looking forward to making this recipe
Oh Mama!! Definitely making this dressing!
A + Tammy is giving great tips for good southern style cornbread dressing. 1. Light cornbread no heavy thick or dark crunchy crust. 2. Larger batch of cornbread so a pan works well and it wont be crunchy brown. The cream of chicken soup keeps it moist and flavorful. Some people add 2-3 eggs in their dressing cornbread batter - eggy cornbread.
I am going to try your recipe. It looks delicious🎉. Can you tell us what brand cutting board you have? It’s beautiful and looks like they used the end grain wood for a long lasting board. Your videos are great! I am so thankful I found your channel! Merry Christmas
It was made for me but I no longer recommend the person that made it
Trying this today. Thank you for sharing.
Mmm that looks tasty!
My grandma made this style dressing with sausage
It’s not Thanksgiving without cornmeal dressing made with white cornmeal. My Mom was from a “holler” in western Virginia. McCormick’s rubbed sage is what she used. I love your hair color. Do you do it yourself?
I do
The boiled eggs are throwing me for a loop. I guess that's a southern thing but my husband is southern born-and-bred and he's never heard of that...🤷🏼♀️ I'm going to try this but maybe minus the boiled eggs. Thank you.
My mother-in-law added hard boiled eggs to her dressing. I preferred it without them but everybody is different.
Tammy, when you said this is the best, well, I was a little worried about how much broth you put in and not sauté the vegetables. Tammy, I did it, and I was worried, and was I wrong. It was absolutely delicious. You don't need to put gravy on it because it is so fluffy. I want you to know everyone raved about how great it tasted. I was asked how I came up with this recipe. I told them from your TH-cam channel. Thanks, Tammy, and I am glad I wasn't too stubborn to listen. It was a big hit
Awesome!
I love your blouse! The black and cream with ruffle sleeve. I’d love to know where you got it if you don’t mind sharing! Thank you
Walmart
Tammy: I would be more than satisfied with that dressing, some grave and cranberry sauce on Thanksgiving. I wouldn't anything else. Thanks.
Thank you, I have tried 40 years of stuffing receipts and now I have found one that's good, so once again thank you.
Wonderful!
Ya ayudó al hospital de niños!
I'M GOING TO TRY THIS DRESSING RECIPE, 😋
Love your new hairstyle!!
Tammy is among the cutest cooks on TH-cam with the best recipes and techniques! What they call a triple threat! After looking at dozens of dressing recipes I’m making yours.... and I love your kitchen and that awesome stove, I’m jelly...
I always watch your dressing videos cause I’ve seen some dressing that looks like dried bricks! and 2 we do not believe yellow corn meal dressing!!! 🤦🏽♂️ 😂. Great Video!! ❤❤
The best part of making the corn bread first for the stuffing it the bit of extra, which means you get a little snack before making the stuffing. Yours is basically the same as mine except I use yellow corn meal. Thanks for showing how easy it is to make this. 💕💕
Oh I can smell it now! My Nanny Della would cook up a huge biscuit and a big pan of cornbread and boil a chicken…then I would watch her crumble it all up and cut the onions and celery up into tiny cubes. I loved being in the kitchen watching her cook and learning. I owe my happy husband to her. Haha he wasn’t raised on southern cooking but he sure does enjoy it these days! This recipe is a lot like hers. Thanks for sharing!
This is exactly how my mom made stuffing. And me too.I used it to stuff the birds( chicken or turkey). Now I spray a pan and bake it like you.
I made mine and it’s in the refrigerator. I think it’s gonna be 💯!!
Awesome!
It looks very good yum
Excellent! Can't wait to try this. Also you dress so sensibly for the kitchen cooking.
Tammy, if I make the dressing ahead of time and keep it in the refrigerator until the morning of Thanksgiving what is the best method of reheating the dressing?
Low temp in the oven
Right--200º to 225º.@@CollardValleyCooks
Delicious 😊. I made this for work party last year. Was a huge hit.
Watching from 🇬🇧
Do the boiled eggs serve a purpose or do you just like to have bites of them in your dressing? If they serve a purpose could I mince them so nobody know the eggs are in the dressing?
If I leave the eggs and chicken out do I need to adjust the broth or milk amount?
We like them and their flavor
I don’t think you need to adjust the milk amount if you leave out the cooked eggs and chicken.
Where can I find beef brisket with cabbage recipe
I will post it tomorrow it is the first time I have made one for TH-cam
looks so good
Yummy😋
Oh goodness that has to be delicious. I could be wrong, but maybe it even tastes better the next day.
Why do you put the hard boiled eggs in the dressing?
Looks so yummy and delicious recipe Well prepared Big like Thanks for sharing Have a good day
1) How do you like your new stove/oven? You mentioned that the oven bakes slower than most ovens?
2) is there a difference between stuffing and dressin (g left off on purpose) ?
Thanks for the recipe and video!
Love the new stove it cooks great. Dressing does not go in the bird.
I could watch you make this 100 times! Happy Healthy Thanksgiving to you and your family Tammy and Chris. Much Love Robin from Detroit
Love your recipes! Love your hair too, so pretty!
What is the brand name of the loose chicken bouillon? Thanks!
You can find the powder in the hispanic section of just about every grocery store. It's in a brown jar with a yellow label from Knorr. If you want another variation you can find Better than Boullion on the same aisle.
Thank you! I prefer the loose in the jar although some brands appear to have more of a yellow ingredient in it. The Better Than Bouillon has a good flavor. I wanting something for a longer time period since I began prepping a couple of years ago. Love to watch you and Chris video your shows. Blessings to you always. No response necessary as I will ck the Hispanic section in our store.
@@Mimi1943100 that’s the one I buy also - Better than Bouillon ❤️
I will try this dressing recipe😊Ms Tammy where can I purchase that white lily flour jar?
Look on collardvalleycooks.com
Tammy could you make this in a Crock Pot? Absolutely love your channel!!
No it would not work