Psst. Y'all got your cornbread made for the dressing yet? It's best when the slabs are made ahead and frozen..ditto for the chicken broth. My redneck friend asked for a recipe light on the additives, so I'm passing this on for those of you who might have an interest in something that is delish on the Thanksgiving plate and even better warmed up or eaten cold, straight out of the frig.

MamaStaff's Cornbread Dressing

1 or 2 pans of frozen cornbread
8 to 10 dried bread slices and/or leftover biscuits
a quart or two of chicken broth, preferably simmered with onions, butter and real bird
1/2 teaspoon poultry seasoning
salt and pepper

Preheat oven to 425. Grease a pan large enough to hold all the dressing. If you've got leftovers, pour it into another greased pan and freeze for another day.

Crumble thawed cornbread and bread into large bowl. Sprinkle poultry seasoning over and stir. Add broth a cup or two at a time, stirring after each addition until mixture is like cake mix. Let the breads soak up the broth, and add a little more but not enough to make it float.

Bake for around 30 minutes, or until the middle of the dressing is moist and edges are golden brown. Don't run off to scrub the toilet or anything because at this point, it's too late. Your guests are on the way!

Note to raw dressing eaters: Skip the baking part. Eat straight out of the bowl if you are so inclined to chance a bout of staph food poisoning. Not advised by this medical professional.

DON'T OVERCOOK! There's nothing worse than dried up dressing next to moist and tender turkey.

An appropriate Thanksgiving feast requires meticulous planning on a strict schedule if your lifestyle affords that luxury. If not, well. Don't forget the deviled eggs.

I'm just sayin'.