Good morning, y’all—this is Thanksgiving Prep Live! Part 2, and I’m finishing up the food prep by putting together my cornbread dressing and getting my macaroni and cheese started. Before I jump in, I make me a cup of Twinings ginger and lemon tea (with extra lemon and a little honey), because it’s chilly here in Alabama and I needed something warm while I cook. I also show y’all my turkey that I cooked the night before (Part 1 is where I prepped it), and I warm up my broth and get everything ready to mix. For my dressing, I crumble my cornbread (I love that good brown bottom), and I tell y’all exactly how I make it—self-rising cornmeal mix with just one box of Jiffy. I like adding a little stuffing mix because it already has herbs and spices in it, then I pour in my boiled celery and onion (seasoned with sage and poultry seasoning), plus the turkey drippings. I add one can of cream of mushroom and one can of cream of chicken, then loosen it up with chicken broth because bread will soak up all that liquid. I season lightly with sage and a little celery seed, bake it, and then I start my macaroni so I can take it to my aunt’s—vlog coming soon.