One of my favorite dishes during the holiday season is cornbread dressing! I absolutely love this stuff! In fact, when I was a teenager, we would often have dressing for dinner at some point every month. When I would come home from school, I wouldn’t grab a bag of chips or candy, I went straight for the leftover dressing. It never went to waste!
Now that I’m an adult, I still enjoy dressing at times other than the holidays, so we’ll have dressing every couple of months or so. It really just depends on how fast we accumulate leftover cornbread in the freezer. Unfortunately, that isn’t very often since we tend to eat all of our cornbread when we make it.
This recipe is pretty simple, and you can actually make most of it ahead of time and freeze it in a gallon-sized zipper bag to be finished later. You can also make the recipe all the way, dish it into aluminum pans with lids and save it to cook later. Either way, it makes things simpler when you want dressing for dinner without so much work.