Adding Chicken Stock for Turkey Cornbread Dressing

Video Transcript

"I have my chicken stock. Just pour it on and this is what is binding everything together. Here we go. Don't be shy. I'm using almost an entire thing. Let's see. We'll start with that. That was probably 3/4 of a container. And just start stirring. Again, I have to get through a lot of bread so it's going to feel like you're putting a lot. I already can see right now I'm going to need more. We're just going to kind of get it going. And once I, you know, get this stirred together all the bread's going to kind of mush together, too. That's why it doesn't matter what it looks like. Because you're not really going to see it. Oh, get that celery and onion from the bottom. We're getting that turkey up there. You can just smell the holidays! It's fantastic. Okay, yeah so this is, you can see how it's not as dry but we're definitely going to need some more. And it's up to you also how wet you want this. I like to make it relatively wet so that, one it doesn't dry out when you're baking it but also that way if do save it, you know, and that you eat some today, some tomorrow, and it lasts you a couple days then it's not going to dry out over those couple days either. So don't really, it wont be soupy by any means, but, you know I just like it plenty wet enough so I'm going to finish off this container actually. I'll start with that. Get that in there. Once I get it to the consistency I want then I'm going to taste it to see if my seasonings are right. So let me just keep mixing this together."