To get just the right texture we love for Thanksgiving dressing — neither too heavy nor too soggy — we start with a batch of day-old, crumbled-up cornbread made with our famous stone-ground cornmeal. Then we mix in chunks of softer white bread, and moisten it with beaten eggs and plenty of broth.

Add some of our favorite essential fall flavors:

• celery

• onion

• sausage

• apple

• savory herbs

The nice thing about this recipe is that it can be made a day ahead and refrigerated. Then, when the turkey is out of the oven, and resting before being carved, you can pop the dressing in the oven.

This mixture is enough to stuff into an 18- to 20-pound bird. Follow the directions that come with the turkey for stuffing and roasting.

Vegetarians coming?

Omit the sausage and use vegetable broth.