I make cornbread dressing. I bake the cornbread a couple of days ahead of time. When baking the cornbread, I add lots of onions and celery. It, of course, takes a lot more baking time. When done, I refrigerate overnight. Then I crumble the cornbread and again refrigerate until the morning I plan on using it. It seems to flavor better cooked with the onions and celery and then refrigerated for several days. Then I add salt, pepper, beaten eggs, and broth (usually from the turkey itself). I bake covered until just about done and then uncover for it to get brown and crusty. Everyone always loves my dressing. - Cynthia