I’ve used it before to make dressing. It turned out well.

Whole Foods for $7/lb. My Mother would have been a billionaire if she could have sold all the cornbread she made for that price!

For one person I find the Stovetop or Pepperidge Farms cornbread stuffing fine. I add chopped up green onions and a can of roasted green chiles and extra black pepper and it is good enough for me. If I wanted to dress it up a little grated cooked carrot gives it some extra color.

Corn bread costs about 50 cents to bake at home

Home made cornbread — even if it cost 10¢ — does you no good if you can’t make it, and want cornbread dressing.

From my former MIL, a dyed in the wool southern farm wife.

Make cornbread in the oven. Use your own recipe or a package. While it bakes, chop an onion and some celery. Saute until soft. Take off heat. When the cornbread is done, cool it a bit and crumble it into a large bowl. Crack two or three eggs and whisk them in a small bowl. Pour them over the cornbread. Add onion and celery. Tear up a few slices of white bread and add it to the bowl. Pour two cups or so of chicken stock over everything and stir until it's the texture of batter. Add a few tablespoons of cooking oil or melted butter, so that when it bakes it forms a crust. Pour into a 13 x 9-inch greased baking pan. Bake at 350 degrees until a knife stuck in the batter comes out clean. Maybe 45 minutes to an hour. When it's cool, you can cut it into individual pieces and freeze some for later, since it's a lot for one person.

and soooooooooo much better than Stove Top.

I say “almost” only because I prefer boiled eggs. But, I would absolutely fall into Blue Flower’s recipe above and eat it until I pop. It is the recipe my mom used to make (she didnt use boiled eggs either). It would be so good with a cold can of jellied cranberry sauce in half-inch slices.

With each bite, eat one part of the dressing with one part cranberry sauce.

The next day, put some sliced turkey on a hoagie and smear a good serving of dressing on top and do the aame with a good serving of the cranberry sauce. Add a little mayo as a condiment and serve yum!

Make homemade cornbread in a black iron skillet the day before.

Jiffy cornbread has its place. But, it’s not in this recipe!

Turkey (small frozen boneless breast with some darker meat included), green bean casserole, corn, instant mashed potatoes, turkey gravy, yeast rolls and Stove Top stuffing. I have two frozen pies to thaw, a chocolate cream pie and a pecan pie for dessert. Whipped topping for the pies. No cranberry as I don't like it. Should be more than enough for me...I enjoy the holidays on my own as it has always been that way, my one living sister (we are estranged) is not far away but haven't seen or heard from her in several years..."I'm a loner, a rebel, Dottie" as PeeWee once said....

Mama Stamberg's Cranberry Relish

2 cups whole raw cranberries, washed

1 small onion

3/4 cup sour cream

1/2 cup sugar

2 tablespoons horseradish from a jar ("red is a bit milder than white&quot

Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind — not a puree.&quot

Add everything else and mix.

Put in a plastic container and freeze.

Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.&quot

The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. Its also good on next-day turkey sandwiches, and with roast beef.&quot

Makes 1 1/2 pints.

but I love Stove Top dressing.

You as well.

It makes a perfect small skillet of cornbread.

My mom used to use self rising cornmeal to make her cornbread; it is essentially a mix. I grew up eating cornbread and have made it for years, but I have never made it without a mix or self rising cornmeal.

It really isn't difficult at all. You can bake it in an iron skillet, or make muffins. You are going to crumble it up anyway.

How were your deviled eggs a disaster?

After all this, I have used StoveTop cornbread dressing mix if I was making Thanksgiving for 2 and it is pretty good.

My mom used to put onions, celery, chicken broth, bits of chicken, and an egg in hers along with stale crumbled up cornbread and a few crumbled biscuits. After she mixed it all up, she shaped it into little mounds and baked it that way.

I do have a box of the StoveTop cornbread dressing mix already so I'll likely give it a try...my local grocery usually has deviled eggs pre-made so I'll go a couple of days before a get some of those if they have them...

I asked the lady who administers it a few days ago and she was rather rude and said they had no openings. So much for human kindness...sigh...

You also need an egg and milk. There are online recipes that also add butter and sour cream. But the mix makes it really easy. And it's good.

I simmer the turkey giblets and neck in a pot of water on top of the stove, along with chopped celery and onions, and heavy on the poultry seasoning, on low, for a long time. With the cornbread still in the pan I made it in, I use a knife to partially cut it into cubes. Then I take all the cooking juice with giblets, pull any meat off the turkey neck, pour it over the cornbread, and bake for about an hour. Comes out moist, and quite tasty. Easy peasy!

with the leftovers!

It's will be just my daughter and me for Thanksgiving. Rather than a whole turkey or turkey breast, I bought a turkey loin ( breast meat) that is shaped rather much like a pork loin. If you prefer dark meat a turkey loin would not be suitable. I purchased mine on sale for $7.99. I'm also using Stove Top cornmeal stuffing and I'm adding finely minced celery, cranberries and crushed pecans. Everything else will be fresh or made from scratch but the stuffing this year will be boxed.

Stovetop dressing, following all the package directions . We like to let our dressing sit in the fridge all night before baking. Really allows the spices to set in and keeps it moist in the center. Don’t be afraid to add extra chicken broth when you’re mixing it up. Btw, corn bread muffin mix is really cheap and easy if you choose to make it the old fashioned way.

Easy deviled eggs is to simply add sweet relish to the yolks and mix well before stuffing them back in the eggs. For extra tang add a bit of mustard as well.

Good luck!

of cornbread stuffing (I even found a jalapeno cornbread stuffing mix). Also look for Pepperidge Farm, or some of the gourmet brands. One thing to bring them up just a bit is to use stock or broth (I prefer cartons to cans. Especially the organic ones, and they are always on sale this time of year). As for the premade cornbread, keep an eye on your store's bakery markdown section. I frequently find cornbread there for around $2. Depending on your grocery store, they might actually have premade deviled eggs about now. Check with the deli department.

Happy eating!

Thanksgiving, so many stores have crazy sales. I think I got mine last year for $0.69 per pound. (I've tried the expensive, organic, fresh etc, etc, turkeys. I still think Butterball is fine. All that salt water they inject into it that makes foodies wince actually gives you a nice moist turkey. Just cook it breast side down until the last hour and flip just to crisp the skin.)

What you don't eat freezes really well. So that's a lot of protein for next to nothing for months.

james beard- ‘theory and practice of good cooking’.
it has an outright decadent recipe for cornbread, but in general, it’s full of illustrations for basic techniques and foolproof recipes.
it’s a very old book, so i’m sure u can find a used copy very cheaply.

if u get good w that, i rec ‘the new james beard’. some truly yummy recipes that were in my rotation when i was still cooking. it’s just me now, and i rarely bother.