Tonight the cooking prep for Thanksgiving begun: chopping up the sourdough roll and baking the cornbread. Both of these breads, once cubed and aired out, will be nice and dry by Thanksgiving, and just perfect for the dressing. I used a cornbread recipe that calls for an 8" square pan, but am baking it in a regulation-sized (9" X 13") dish, for better cube-ing and drying. This is going to make a lot of dressing - but I'll freeze half before baking, and cook it up for Christmas dinner, so I'm feeling extra prep-o-rific right about now!
It'll probably be pretty darn food and recipe-heavy on the blog this week, since Thanksgiving is my favorite holiday and food is the best. ;) Hope your week is going well, whether it's a holiday week for you or not!