Every year before Thanksgiving we divvy up the chores... for 3 working Mom's this is the only way we can get it all done. Thanksgiving at the McMichael house is like a Sunday at the WhistleStop Cafe... Pans of dressing, Green bean Casserole, Sweet Potato Souffle, Mac & Cheese, of course Turkey and Ham. For dessert (of course there is always room for dessert) there will be Pumpkin Pie and Pecan Pie.
I am making my pans of dressing ahead. I save up cornbread and left over buttermilk biscuits through the year. I throw them all into my 'bread for dressing' zip-loc bag. It stays in the freezer until I am ready to make some dressing.
Southern Cornbread Dressing
1 large pan cornbread
3 cups soft breadcrumbs
½ cup butter
2 onions diced
3 cups celery, diced
½ cup chopped fresh sage (1Tbs dried)
60 oz chicken broth, undiluted
1 Tbs fresh pepper
Crumble cornbread, and mix with breadcrumbs in a large bowl. Saute onions and celery in butter until tender, add sage, and stir one minute more. In the breadcrumb bowl, combine chicken broth, eggs, pepper, and cooled vegetables. (This will be soupy!) Pour into a buttered 13x9 in baking dish. Place in the fridge overnight (may sit for less if needed) Bake @ 375°, uncovered for 30-45 minutes.
I have posted this recipe before... but since the girls were looking for it this year, I thought I'd dust it off and post it again.
I am making it ahead and freezing it, so on the big day it can just be thawed and popped in the oven. I freeze it raw, before baking at all, wrapped in foil.
Bill has specific instructions how to thaw and bake everything... Because I am off to visit the Queen!