I've done that for the past few years since I never know how mobile I'm going to be from one day to the next. As soon as I make the stuffing I spread some out and cool it down, then bag it up and freeze it uncooked. That's for stuffing the Christmas bird. Then I stuff the Thanksgiving bird plus make a big pan to bake. I then take half of the baked stuffing and freeze it for the leftovers for Christmas. I love a good turkey and stuffing sandwich and I can eat stuffing and gravy for days. Smiles. If I am reheating the previously baked stuffing I do like to splash it liberally with some turkey or chicken stock before heating. Oh, almost forgot, I often make even more stuffing when I'm making it and take some of the uncooked stuffing and freeze a few smaller baggies to use in future for stuffed pork chops. That's what I'll be doing tomorrow. I have 4 loaves of bread to make into all that stuffing. Since I'm making so much, I'll be using the food processor to slice all that celery and onion and the electric knife to cut the bread. Mmm... can almost smell it.

This is a potluck favorite around here. I have not made it but sure have eaten. When someone takes it to potluck, they always go home with an empty dish. ***You can add whatever your like but this is pretty much the basic Cornbread salad Ingredients: â¢1 recipe of cornbread â¢1 envelope ranch dressing mix â¢1 cup (8 oz) sour cream â¢1 cup mayonnaise â¢2 cans (16 oz each) pinto beans â¢2 cups shredded cheddar cheese â¢10 slices bacon, fried very crispy, and crumbled ⢠2 cans whole kernel corn, drained ⢠1/2 cup each of chopped red bell pepper, green bell pepper, green onions and several chopped tomatoes Preparation: Make up the cornbread, cool. Stir together salad dressing mix, sour cream and mayonnaise until blended; set aside. Combine tomatoes, bell peppers and onions. Toss gently. Crumble 1/2 of the cornbread into a large bowl. Top with half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture. Repeat layers. Cover and chill for at least 3 hours. When ready to serve, stir the whole mess together! This is also great without ranch dressing package mix. Plus, you may add any veggies you want

Sure, Artemis, here it is: Jalapeno and Cracklin' Cornbread 1 cup cornmeal 1 teaspoon salt 1/2 teaspoon baking soda 1 tablespoon butter or lard or bacon grease 1 cup pork cracklings (fried pork skins) 1 egg 1 jalapeno pepper, seeded and minced 1 cup buttermilk 1 cup shredded cheddar cheese (optional) Preheat an oven to 425 degrees. Stir together the cornmeal, salt, and baking soda; set aside. Place the butter/lard/bacon grease into a 9 inch cast iron skillet, and place into the oven until the skillet is hot and the shortening has melted. Meanwhile, beat the egg in a bowl along with the jalapeno pepper and buttermilk; stir in the cracklings. Stir in the cornmeal mixture until moistened, add cheese and stir, then pour the batter into the preheated skillet. Bake in the preheated oven until the top of the cornbread is brown, and it feels firm to the touch, 30 to 40 minutes. Turn out onto a serving plate and cut into wedges; serve immediately. Sometimes I add the cheese, sometimes not. I also like to melt a little lard, add some chopped onion, maybe 1/4 cup, along with the jalapeno, saute until it's starting to brown and use that. I've added a can of chopped green chilies instead of the jalapeno when I didn't have anything else. I've crumbled some bacon in instead of the cracklins. It's very forgiving, LOL. I see that most of the recipes call for boiling the cracklins and I'm not sure why, maybe homemade ones are different than commercial ones? I like the nice crunchy pieces in the cornbread for texture, so I never boil mine.

I had never heard of bread dressing growing up. I can't even imagine sausage in it. Here is ours: Here is my Grandmother Lillian Huffman Fitch's Dressing Grand Bay, Alabama. (As close as I can come). 1 5" pan cornbread 4 slices stale bread 1 cup chopped onion 1 cup chopped celery giblets from turkey 2-3 eggs 1 container oysters poultry seasoning to taste (extra sage) (McCormick's) Simmer giblet in water until tender. Remove and let cool. Add chopped onion and celery to pan and add water if necessary. Cook until onion is clear and celery is tender. Drain oysters, check for shells, and coarsely chop. Break cornbread and stale bread in large bowl. Add oysters, onion, celery (with cooking water), and eggs. Add poultry seasoning and sage to taste. Add neck, tail meat and gizzard (chopped). Save liver for gravy. Add up to half of turkey drippings. (The rest is for the gravy.) ( You can add the reserved juice from the oysters, just check for shells.) Bake at 350* until firm and lightly brown. We never stuffed the turkey, because she didn't think that was enough dressing. This will make a lasagna pan of dressing. I keep and freeze the extra dripping from the previous turkey, so I can make ahead. This is very adjustable. I taste and add. Raw eggs have never made me sick in 65 years. If you just can't do that, taste before the eggs and add eggs last. I have added (gasp) a can of Campbell's mushroom soup when I didn't have enough drippings.