I love to talk about cornbread dressing every holiday season because, in the South, it is as beloved as the turkey. My sister always declared it to be her favorite dish on the holiday table! And I tend to agree with her.
Southern cornbread dressing – sometimes called stuffing by folks who didn’t grow up in the South – is not traditionally referred to as stuffing because it is not stuffed in the bird. We like to have a lot more dressing than would ever fit in a turkey, so we just bake it in a big pan. This method also results in a glorious side dish that is moist on the inside and wonderfully crisp on the outside.
If cornbread dressing will be on your holiday table, here’s a quick tip to make it a little easier.
You can make dressing in advance and freeze. Move the frozen dressing from the freezer to refrigerator at least 24 hours in advance and allow it to sit at room temperature for 30 minutes before baking. I find the freezing/thawing process a little tricky, so it may be just as easy to prepare all the ingredients – bake and freeze the cornbread and sautéed vegetables. Then the night before or the morning of, stir up the dressing and refrigerate until about 30 minutes before baking.
This Martha White® Cornbread Dressing is hard to beat, but if you would like to put a twist on your dressing this year, visit www.marthawhite.com for other delicious versions of this Southern favorite.