How to Bake Turkey Cornbread Dressing

Video Transcript

"It's all ready to go in the pan. I have two pans sprayed and ready to go. Like I said I just have this horrible fear of things sticking to my glass pans or any pans so I sprayed them down nicely and I'm putting this in two separate pans. One because it's a pretty big batch. But also, this way I can you know have one in the fridge. I can put one in the freezer. Or I can take one to a friends house if you know, we're going over there for dinner one night. So that way I'm not stuck to just one pan. It gives me a little bit of versatility here so let's just kind of get that into each pan here. That's good. There we go. Thank goodness for very large bowls. Okay let's get that out of the way. And just smooth it on out and that's it. And we just stick it in the oven. We're going to stick it in at 375 and I'm going to check on it in about 20 minutes. And what you're looking for is it's going to bubble a little around the edges but not too much. It's just going to turn nice and golden brown. I mean there's bread in here and so it's going to be nice and brown on top. And the only thing in here that really needs to cook is that one little bitty, measly, harmless egg. So it's not like we're really needing everything to cook so that it's not dangerous. We really just need it to get warm all the way through and for everything to bind together. As that egg cooks it'll bind altogether so that's really the only thing we need for it to happen. Because everything else in here. The turkey and of course the bread, everything's already cooked. So we're going to pop it in the oven at 375. I'm going to check it in 20 minutes and see how we're doing."