No matter if you are cooking a turkey for Thanksgiving or just as an everyday meal, the must-have side for that bird is cornbread dressing. Made with crumbled cornbread, broth and seasonings, this savory dish compliments a moist and flavorful turkey better than any other side. But accidents happen, especially when you add seasoning, and that sprinkle of salt could end up being more. Instead of throwing the turkey cornbread dressing away, you can save it and have extra for the next time you cook the meal.
Step 1
Divide the cornbread dressing equally into two bowls. Set the bowls aside for later use.
Step 2
Create another batch of turkey cornbread dressing, but exclude the salt. If you do not have enough turkey left over for the dressing, exclude that as well.
Step 3
Divide the new batch of dressing into two bowls.
Step 4
Combine one bowl of the salty turkey cornbread dressing with one bowl of the new batch of dressing.
Step 5
Mix the dressing well and place it in a casserole dish. Bake it at 350 degrees Fahrenheit for 10 minutes to heat it and create a light brown crust.
Step 6
Combine the remaining turkey cornbread dressing and place it in a freezer bag. Before you seal it, squeeze the air out of the bag. Freeze the dressing for up to six months.
Things You'll Need
- 4 large bowls
- Casserole dish
- Storage bag
References
- "The All-New Ultimate Southern Living Cookbook"; Julie Fisher Gunter and Scott Jones; 2006
- "The Family Kitchen: Easy and Delicious Recipes for Parents and Kids to Make and Enjoy Together"; Debra Ponzek; 2006
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