Final Touches for Making Turkey Cornbread Dressing

Video Transcript

"One ingredient that I forgot for a second, and this is what happens when you do it from memory, so you might want to write this down. I'm putting one raw egg in there. This acts as a really great binding agent. You're really not going to taste it. I mean it's only one but it really helps bring things together. You know, I've seen chefs put this in pastas and all kinds of things just as a binding agent so you know, yeah it adds some to the flavor but it's really there to kind of hold it all together. Okay this is looking really nice. You really want that egg to be mixed in well throughout this entire bowl so just stir that real well. And you know what? You can definitely tell it's much wetter with all that chicken stock. I'm putting more because like I said I want to make sure it doesn't dry out. And don't worry, after it's baked it wont be too soupy. It feels like it might but trust me it wont. So I'm going to shake this real quick first. I'm just going to pour some more so we are now working on our 2nd container of chicken stock. Just keep it working. You know, and again all this is relative to your taste, to what you like, you know what you have in your house already, so it's, you know, if you don't like basil don't put basil in there. If you don't, you know, if you really love pepper, put lots of pepper in there. This is looking really nice. It's soaking in there. You can't even see the pieces of bread really. You can kind of see some of the cornbread but you can't even see the pieces of bread because it's all coming together. Oh, well our dog's about to snack in a minute. Okay, I'm just going to taste it and see if my seasoning is done right. Good, good. Salt's perfect. Pepper's good. I think I want a little bit more oregano and sage. Enough basil. Enough basil so we're first going to, oh, don't you love oregano. Just going to put a little bit more of that in. Again, this might be perfect for your taste. So it all depends on what you like. So just a little more oregano. I think a little more sage and we, it will be perfect. Sage is really what I put the most of in this dish. And just a little more thyme just in case. Ah that smells so good. Thyme is such a great one. Just shake that out, just a little bit more. You know what? This is coming together. It's just about ready. Little more chicken stock. Alright this is just about ready now. So get this all mixed up and it will be perfect and we're going to put it in our pan then we put it in the oven."