A reader asked in a comment: “I am wondering why you are baking biscuits on Sunday if they are for your Thanksgiving meal?”
When I make cornbread dressing, I use cornbread and a bit of white bread or biscuits. I’ll make the cornbread tomorrow. This morning I took three leftover biscuits, crumbled them and put the crumbs into a zipper bag and into the fridge. Tomorrow I’ll crumble the cornbread after it cools, mix it with the biscuit crumbs, then every day I’ll spread it all out on a baking sheet to dry out, then put it back in the zipper bag and stick it in the fridge again at night, then out during the day til Thursday.
I like letting the bread dry out, then it absorbs the broth and is more flavorful.
I’ll make rolls for our bread for Thanksgiving. Hope that clears up that question! 🙂
Sandi B says
If you’re ever need homemade croutons or dried bread “cubes” for anything, Harp’s sells a large bad of them for a decent price. I use them when I make dressing, if I haven’t made my own.
Judy Laquidara says
Thanks. I didn’t know that. I may end up needing those some day. I don’t get to Harp’s very often but I need to start at least checking their sales.
Helen says
This northeastern Ohio girl has never had cornbread dressing. My mom always used white bread cut into cubes and let it dry out like you do with the biscuits and cornbread. I will have to try it sometime.
Judy Laquidara says
One year a friend from NY was visiting family near me in KY and they came to visit us the day after Thanksgiving. She brought some kind of “stuffing” that had sausage and cranberries and white bread and it was so delicious. I tried for years to duplicate it and never could and have kinda forgotten now what it tasted like but I think of that dressing every year.
Dorothy Matheson says
Yes my parents were from Michigan and I always have had white bread dressing. I have learned to love cornbread dressing too.