My favorite dressing (and easy):

One 8 oz. Bag herb stuffing mix

One 8 oz. Bag cornbread stuffing mix

1 stick butter

1 cup each of chopped celery and onion

1 can cream of mushroom soup

1 can cream of celery soup

2 beaten eggs and also 2 chopped boiled eggs

2 cans Swanson's chicken broth

Sauté celery and onion in melted butter until softened. Mix broth and soups together in skillet with sautéed vegetables. Pour over stuffing mix in large bowl. Add in beaten eggs and chopped boiled eggs. Bake at 350° for 30-40 minutes in greased 13 x 9 x 2 baking dish. Serve with gravy.

Note: This flavorful dressing slices up well, but is never dry. I actually prefer 16 oz. of cornbread, personally.

Cranberry Salad:

1 can cranberry sauce (whole berry or jellied-your choice)

3 Tbsp. Lemon juice

1 cup whipped cream

One 3 oz. Cream cheese, softened and whipped

¼ cup mayonnaise

½ cup sifted 4X sugar

1 cup chopped and toasted pecans

Add juice to cranberry sauce and crush together until well blended with fork and set aside. Combine whipped cream, cream cheese, mayo, 4X sugar till smooth and fold in chopped nuts.

Take small cups (the small drinking cups you may have seen for use in a dispenser in the bathroom) and divide the cranberry between 8 cups. Add the creamy mixture on top and then freeze. Unmold on lettuce leaf.

Note: The tangy, slightly sweet combination is very nice. Also being able to make well ahead is a good thing!

As our famous Georgia cook, Paula Deen, would say: "Best dishes from my kitchen to yours!"