THE BEST SOUTHERN STYLE CORNBREAD DRESSING RECIPE | DETAILED STEP BY STEP TUTORIAL
For the absolute longest, you have always loved Southern Style dressing but you never knew how to make it, right? Well hunny listen! That excuse can go right out the door. This dressing is rich, stable, yet creamy, and full of good ole southern flavor. With this step by step tutorial, you are bound for success! Check it out and let me know how it goes down in the comments! #dressing #soulfood #cornbreaddressing
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MUSIC ATTRIBUTES:
Intro/ Theme Song: ThatGirlCanCook!
Artist: Relena-Rochelle
Soundtrack: Six Feet Off The Ground
Artist: Nana Kwabena
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Serves: 6 Prep Time: 35 Min. Cook Time: 45 Min. to 1 Hr.
* THIS RECIPE HAS BEEN MEASURED SO THAT ALL OF THE INGREDIENTS CAN DOUBLE, TRIPLE, OR QUADRUPLE TO MAKE LARGER BATCHES.
Double to Feed: 12-15 ( I recommend doubling the measurements once, and cooking it in batches by pan! )
Triple to Feed: 18- 21
Quadruple to Feed: Up to 30
FULL LIST OF INGREDIENTS:
STOCK:
- 1 Split or Whole Chicken ( Feel free to use any part of the chicken.)
- 6 Cups of Water ( The chicken should be covered, add more if needed.)
- 2 Tbsp Better Than Bouillon Chicken Base
- 1 Onion, Chopped
- 1 Bell Pepper, Chopped
- 2 Whole Carrots, Chopped
- 2 Ribs of CELERY Chopped
- 2 Tbsp Butter
- 1 Tsp Minced Garlic
- 1 Tbsp Paprika
- 1 Tbsp Black Pepper
- Pinch of Salt
- 3 to 4 Sprigs of Thyme
CORNBREAD:
- 2 Cups Martha White Buttermilk Cornmeal Mix
- 1 Cup of Whole Milk + 1/3 Cup Whole Milk
- 1 Large Egg
- 1/4 Cup Canola Oil
- 1 Tbsp Oil + 1 Tbsp of butter to melt in the skillet.
DRESSING MIXTURE: Cast Iron Skillet = 10 Inches
- Crumbled Cornbread
- Shredded Boiled Chicken
- 2 Cups Chicken Stock ( Add in GRADUALLY! )
- 10oz Bag of Seasoning Blend - (Onions, Celery, Bell Peppers, and Parsley)
- 10.5oz Can of Cream of Chicken
- 10.5oz Can of Cream of Onion ( Can be subbed for cream of celery)
- 1/2 Tsp Ground Sage
- 1/4 to 1 Tsp White Pepper (1/4 Tsp if you are not fond of the flavor. You can also add black pepper in place of white pepper)
- 3 Tbsp Unsalted Butter
Smoking Chicken Recipe from an Ole Friend
Just at a friend's house chill'n and grill'n. That' my friend in the video.
Chicken Ole Recipe From Nadia Sawalha | Lorraine
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Smoked Turkey Legs Recipe
Smoked Turkey Legs on the Memphis Wood Fired Grill
#smokedturkeylegs #turkeylegs #howtobbqright
It’s hard to beat a good slow smoked turkey leg. You typically find these at fairs and festivals, and the turkey leg vendors always have a big line. Anytime I can eat something with a handle I’m all about it, so I want to share with you my easy recipe for smoking big ole’ turkey legs!
I bought these legs frozen at my local grocery store, but around Thanksgiving you can find them in the fresh poultry section. I let them hang out in the refrigerator for a day to thaw, and then it was time to get them in a brine.
I mixed 2 quarts of water with 1/2 cup of sugar, ¼ cup of my Killer Hogs AP Rub, and a few bay leaves. It’s a simple brine but it adds a lot of flavor to the legs and makes them juicy. The turkey legs need to soak in the brine overnight or at least 6 hours.
The next morning I removed each leg from the brine solution and let them drain on a wire rack over a sheet pan. It’s important to get all the moisture off the legs, so you can use a paper towel to blot off any excess to speed up the process.
To season the legs I sprayed each one with a little olive oil cooking spray. This layer of fat helps the seasoning stick to the skin. Season each leg with Killer Hogs AP Rub and a layer of Killer Hogs The BBQ Rub. You could substitute any seasoning here; make this recipe your own.
To smoke the legs I fired up my Memphis Wood Fired pellet grill - set to 275⁰ running pecan pellets for smoke. Any smoker will work for turkey legs just run it in the 275-300⁰ to get the skin bite through.
Place each turkey leg on the cooking grate and smoke until the internal temperature hits in the 155-160⁰ range.
It’ll take about 1 ½ hours to get to this point, then apple a light glaze. For this I went with my Vinegar Sauce. I wanted something on the thin side and not too sweet. The acidity balances out the flavor and it has just a touch of heat to go with the flavors in the rub.
Keep smoking the legs until the internal temperature reaches 175⁰ at least in each leg. Dark meat is forgiving, so if you over shoot the temp a little it’s not the end of the world. You will need a good thermometer for checking internal temperature; if you don’t have a Thermapen, I highly suggest picking one up. I use it more than I do any of my smokers.
Once the legs hit target temp, remove each one from the smoker and allow to cool a few minutes before serving. I couldn’t wait to grab one of these legs and take a monster bite!
The legs turned out just right; the outer skin was a little sweet with a spicy note, and on the inside, it was tender and juicy. Pecan smoke created a nice smoke ring in these legs, and it’s mild enough not to over-power the meat. You’ll have to give this recipe a try the next time you fire up those pits!
Ingredients:
- 8 Turkey Legs
- 2 quarts water
- 1/2 cup Sugar
- 1/2 cup Killer Hogs AP Rub -
- 2-3 Bay leaves
- ¼ cup Killer Hogs The BBQ Rub -
- 1 cup Killer Hogs Vinegar Sauce -
Directions:
1. In a large bowl combine water, 1 cup sugar, ¼ cup AP rub, and bay leaves. Place the turkey legs into the brine solution and refrigerate overnight or at least 6 hours.
2. Remove the legs from the brine and drain over a cooling rack. Pat the excess moisture off with paper towels to speed the process.
3. Prepare smoker for indirect cooking at 275⁰ using pecan wood for smoke.
4. Spray the outside of each leg with olive oil cooking spray and season with the remaining AP rub and a light coating of The BBQ Rub on all sides.
5. Place the legs on the smoker and cook until internal temperature reaches 155-160⁰.
6. Glaze each turkey leg with the vinegar sauce and continue to cook until the internal temperature reaches 175⁰ then remove from the smoker and rest for 5-10 minutes before serving.
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AWESOME Smoked Turkey Recipe For Beginners!
Look there's probably a thousand ways to prepare a turkey. No need to be intimidated because I'm here today to share some of the most common tips and methods for whole turkey preparation. Now I will be making a whole smoked turkey, but these turkey prep methods can apply to all styles of how to cook turkey. Come check it out!
Don't start your cook off with a dirty grill or smoker! Get yourself a GOOD bristle-free grill brush like the ones sold by Grillaholics: (Be sure to use coupon code SMOKESHOW to save 20%)
Products used in this video:
Thermapen Mk4 Instant Read Thermometer:
Poultry Shears:
Turkey Injector:
Duck Fat Spray:
Other Rubs that I Suggest:
Spiceology Turkey Rub:
Bearded Butchers Hollywood:
Grillaholics Herbacious Hen:
Lawrys Garlic Salt:
Products that I recommend for your everyday grilling:
Thermapen Mk4 Instant Read Thermometer:
Victorinox Boning Knife:
Victorinox Chef Knife:
Victorinox Slicing Knife:
26 Inch Cutting Board:
Grilling Tools:
Nylon Grill Brush:
Bristle-Free Grill Brush:
Grill Cleaner:
Food-Safe Black Nitrile Gloves:
Oven/Grill Gloves:
Wire Rack:
Wagyu Beef Tallow:
Duck Fat Spray:
Today we are going to cover some of the most important steps to preparing your turkey.
I started off with a 15lb frozen turkey and let it thaw for days and days in the refrigerator. The day before I planned to make this smoked turkey I removed it from its packaging, rinsed, and dried it. I then used some garlic salt and my favorite turkey rub to dry brine this turkey. Turkey Rubs are a dime a dozen, but I have found the most satisfying results come from an herb based rub like the Spiceology Turkey Rub ( ). I then returned the turkey into the refrigerator uncovered for the next 12-24 hours.
The next day I am out at my Char-Griller Gravity 980 and I am almost ready to get this turkey going.... but its time to inject.
Turkey injection is something that many people just don't mess with, but you are honestly missing out. I will ALWAYS inject turkey. ALWAYS. I have perfected my turkey injection recipe and the additional moisture and flavor that you get, especially in the turkey breast, is incredible!
The turkey injection was perfect consists of (these are the basic ingredients. Use your own ratios to suite your taste buds):
- unsalted butter 2 sticks
- salt 1/2 teaspoon
- brown sugar 3 tablespoons
- garlic powder 1/2 teaspoon
- black pepper 1/2 teaspoon
- Italian Seasoning 1/2 teaspoon
- bbq rub 1 teaspoon ( I use Bearded Butchers:
Once I use my turkey injection recipe, It's time to get this turkey on the char griller gravity fed 980. I have it set to 285F and loaded with lump charcoal, cherry and hickory wood. I smoke this turkey until it hits 165F in the breast and rotate if it starts to look as if its cooking unevenly.
When the smoked turkey breast is at 155F I use some of my homemade glaze recipe to baste on the turkey. It consists of 4:1 honey to bourbon and a few dashes of cajun seasoning to give it a little thunder!
As you can see this smoked turkey turned out great and would be the perfect thanksgiving turkey recipe for you! It doesn't matter if you have an offset smoker, gravity smoker, pellet grill, or pellet smoker...heck you can even use your over! Between the seasoning and brine, injection, and glaze.... this is one DELICIOUS smoked turkey!
Looking for a better way to light your charcoal? Check out the GrillBlazer:
Link to Thermapen Mk4 Instant Read Thermometer -
Link to Bearded Butchers Hollywood:
char griller 980 smoke turkey smoking turkey smoking a turkey smoked turkey
#SmokedTurkey #TurkeyDay #CharGriller
Turkey taco Tuesday ???? Fiesta Ole ????