11 Cornbread Stuffing Recipes That Make Thanksgiving Easy

Cornbread stuffing works because the crumb soaks up stock and butter without turning to mush, holding its shape while the edges go crisp. Onion and celery give it that savory backbone, and sage pulls the whole thing together with a warm, earthy note. These eleven versions keep that same foundation and take it in different directions, from a buttery Southern classic to a spicy skillet and a gluten-free bake.

Start with the Classic Southern Buttermilk version if this is your first time making stuffing from scratch. Pick the Jalapeno Cheddar one when you want real heat, go for the Wild Mushroom and Herb if you want something rich and savory, and there is a Make Ahead and Freeze option if you are planning the whole meal in advance.

Which Cornbread Stuffing Should You Make?

Classic Southern Buttermilk Cornbread Stuffing

This is the one to make when you want stuffing that tastes like it came from someone who has been doing it for decades. Buttermilk cornbread gives it a tender crumb and a slight tang, and a full stick of butter makes every bite rich. You will keep coming back to this version.

Ingredients (makes 8 servings)

• Buttermilk cornbread, day-old and crumbled: 900 g (about 2 large skillets’ worth)
• Yellow onion, diced small: 1 medium
• Celery ribs, diced small: 3
• Butter: 113 g (1/2 cup)
• Chicken stock: 360 ml (1 1/2 cups)
• Large eggs: 2
• Fresh sage, chopped: 2 tbsp
• Fresh thyme leaves: 1 tbsp
• Salt: 1 tsp
• Black pepper: 1/2 tsp

Instructions

Step 1: Heat your oven to 190C (375F) and butter a 23 by 33 cm baking dish. Spread the 900 g crumbled cornbread on a large sheet pan and toast it for 12 minutes, until the edges feel dry and just start to color. This keeps it from soaking up too much stock and turning pasty.

Step 2: Melt the 113 g butter in a large skillet over medium heat, then add the diced onion and celery with 1/2 tsp of the salt. Cook for about 8 minutes, stirring now and then, until the onion turns translucent and the celery softens but still has a bit of snap.

Step 3: Tip the toasted cornbread into a very large bowl and add the vegetables along with all the melted butter from the pan. Sprinkle in the 2 tbsp sage, 1 tbsp thyme, the remaining 1/2 tsp salt, and the pepper, and toss everything with your hands until the herbs are evenly distributed.

Step 4: Whisk the 2 eggs into the 360 ml chicken stock until smooth, then pour the mixture over the cornbread. Fold gently with a spatula, using short lifts rather than stirring, until the bread is evenly moist and no dry pockets remain. You want it to hold together when squeezed but not drip.

Step 5: Scrape the stuffing into your buttered dish and smooth the top without packing it down. Bake for 35 minutes, until the top is golden brown and you can hear a little bubbling around the edges when you pull it out.

Step 6: Pull the dish from the oven and let it sit for 5 minutes so it sets before you scoop. Serve it hot straight from the baking dish with a big spoon, right next to the turkey.

Sausage and Sage Cornbread Stuffing

Beef sausage gives this version a deep, savory weight that makes it substantial enough to stand on its own. The drippings from browning the sausage flavor the vegetables, so the final dish tastes meaty all the way through, not just where you find a chunk. This is the one for people who think stuffing should be a main event.

Ingredients (makes 10 servings)

• Cornbread, day-old and crumbled: 1.1 kg
• Beef sausage, casings removed: 450 g (1 lb)
• Yellow onion, chopped: 1 large
• Celery ribs, chopped: 3
• Butter: 55 g (1/4 cup)
• Fresh sage, chopped: 3 tbsp
• Fresh parsley, chopped: 2 tbsp
• Chicken stock: 480 ml (2 cups)
• Large eggs: 3
• Black pepper: 3/4 tsp

Instructions

Step 1: Crumble the 450 g beef sausage into a large, deep skillet over medium-high heat and cook for 7 minutes, breaking it up with a wooden spoon, until the pieces are browned and no longer pink. Scoop the sausage out with a slotted spoon, leaving the fat in the pan.

Step 2: Drop the 55 g butter into that same skillet and add the onion and celery once it melts. Cook for 6 minutes, scraping the browned bits off the bottom as you stir, until the vegetables soften and take on the color from the pan. This deglazing step is where a lot of the flavor lives.

Step 3: Pile the 1.1 kg crumbled cornbread into your biggest mixing bowl and add the browned sausage, the vegetables with all their cooking fat, the 3 tbsp sage, 2 tbsp parsley, and the pepper. Toss with two large spoons until everything looks evenly mixed.

Step 4: Whisk the 3 eggs into the 480 ml stock and pour it over the cornbread mixture. Fold everything together gently with your hands until the liquid is absorbed and the stuffing holds a soft shape when you press a handful. Taste it here and add salt if the sausage did not carry enough.

Step 5: Butter a 23 by 33 cm baking dish, fill it with the stuffing, and cover loosely with foil. Bake at 180C (350F) for 30 minutes, then remove the foil and bake another 15 minutes so the top turns crisp and golden.

Step 6: Let the dish rest for 10 minutes on the counter before you put it on the table. Pile it high beside the carved turkey and spoon any pan juices from the bird over the top.

Jalapeno Cheddar Cornbread Stuffing

This one is for anyone at your table who wants their Thanksgiving with a kick. Fresh jalapeno and sharp cheddar go straight into the cornbread, so every bite carries a little heat and a lot of cheese. You can control the fire by seeding the peppers or leaving some in.

Ingredients (makes 8 servings)

• Cornbread, day-old and crumbled: 900 g
• Jalapenos: 3, finely diced, seeds kept in if you want heat
• Sharp cheddar, shredded: 170 g (1 1/2 cups)
• Butter: 85 g (6 tbsp)
• Yellow onion, minced: 1 medium
• Garlic cloves, minced: 3
• Chicken stock: 300 ml (1 1/4 cups)
• Large eggs: 2
• Fresh cilantro, chopped: 3 tbsp
• Cumin: 1 tsp
• Salt: 3/4 tsp

Instructions

Step 1: Grease a 2 liter baking dish and set your oven to 190C (375F). Spread the 900 g cornbread on a sheet pan and toast it for 10 minutes so it dries out and will soak up the stock without collapsing.

Step 2: Melt the 85 g butter in a skillet over medium heat, then add the onion and cook for 4 minutes, until it starts to turn translucent. Stir in the 3 minced garlic cloves and the diced jalapenos, and cook for another 2 minutes so the raw bite of the garlic fades but the peppers stay bright.

Step 3: Toss the toasted cornbread in a large bowl with the onion mixture, 140 g of the shredded cheddar, the 3 tbsp cilantro, 1 tsp cumin, and the salt. Use your hands so the cheese and vegetables get into every nook of the bread rather than sitting in pockets.

Step 4: Whisk the 2 eggs into the 300 ml stock and pour it over the bowl in a slow stream while you fold gently. Keep folding until the mixture is evenly moist and the cornbread holds together when you press it between your fingers, with no dry crumbs at the bottom.

Step 5: Transfer the stuffing to your greased dish, scatter the remaining 30 g cheddar over the top, and cover with foil. Bake for 25 minutes, take the foil off, and bake another 10 minutes until the cheese on top bubbles and turns golden at the edges.

Step 6: Pull the dish out and rest it for 5 minutes before serving. Scoop it out hot so the cheese stretches, and watch it disappear fastest from your Thanksgiving spread.

Wild Mushroom and Herb Cornbread Stuffing

This version leans into earthy, savory depth from a mix of mushrooms and a generous pour of stock. No meat needed because the browned mushrooms and fresh herbs carry enough richness. You will want to use the best mushrooms you can find, and a mix makes the flavor more interesting.

Ingredients (makes 6 servings)

• Cornbread, day-old and crumbled: 700 g
• Mixed mushrooms, such as shiitake, cremini, and oyster, sliced: 450 g (1 lb)
• Butter: 85 g (6 tbsp)
• Shallots, minced: 2 large
• Celery ribs, minced: 2
• Fresh thyme, chopped: 2 tbsp
• Fresh rosemary, minced: 1 tbsp
• Vegetable stock: 360 ml (1 1/2 cups)
• Large eggs: 2
• Salt: 1 tsp
• Black pepper: 1/2 tsp

Instructions

Step 1: Set your oven to 180C (350F) and butter a 1.5 liter baking dish. Heat a wide skillet over medium-high and melt half the butter, then add the 450 g sliced mushrooms in a single layer. Cook for 6 minutes without moving them so they brown deeply, then stir and cook 4 minutes more until the liquid releases and evaporates.

Step 2: Add the remaining butter, the shallots, and celery to the pan with the mushrooms. Season with 1/2 tsp of the salt and cook for 5 minutes, stirring often, until the shallots soften and turn translucent.

Step 3: Put the 700 g crumbled cornbread in a large mixing bowl and scrape the mushroom mixture over it, butter included. Add the 2 tbsp thyme, 1 tbsp rosemary, the remaining 1/2 tsp salt, and the pepper, then toss gently with two forks to keep the mushrooms from breaking up too much.

Step 4: Whisk the 2 eggs into the 360 ml vegetable stock and pour it over the cornbread. Fold with a wide spatula until the bread drinks the liquid and the stuffing clumps softly in your hand. You want it glossy and moist, not wet enough to pool at the bottom.

Step 5: Pile the stuffing into your prepared dish without pressing it down. Cover with foil and bake for 25 minutes, uncover, and bake another 15 minutes so the top crisps and the herbs release their oils.

Step 6: Spoon the finished stuffing onto a warm platter and pile the golden mushrooms on top where you can see them. Serve it hot while the steam carries the rosemary and thyme across the table.

Cranberry Pecan Cornbread Stuffing

This is a brighter, sweeter take on the classic that still feels completely at home next to turkey. Dried cranberries give little bursts of tartness against the rich cornbread, and toasted pecans add crunch. You will notice the balance in every bite, and it looks beautiful on the plate.

Ingredients (makes 10 servings)

• Cornbread, day-old and crumbled: 1 kg
• Dried cranberries: 150 g (1 cup)
• Pecans, roughly chopped and toasted: 100 g (1 cup)
• Butter: 113 g (1/2 cup)
• Yellow onion, diced: 1 large
• Celery ribs, diced: 3
• Fresh sage, chopped: 2 tbsp
• Chicken stock: 420 ml (1 3/4 cups)
• Large eggs: 2
• Orange zest: 1 tsp
• Salt: 3/4 tsp

Instructions

Step 1: Butter a 23 by 33 cm baking dish and preheat your oven to 180C (350F). Toast the 100 g chopped pecans in a dry skillet over medium heat for 4 minutes, shaking the pan often, until you can smell them turn nutty. Tip them onto a plate so they stop cooking.

Step 2: Melt the 113 g butter in the same skillet and cook the onion and celery with the salt for 7 minutes over medium heat. You want them soft and sweet, with the edges of the onion just starting to pick up a little color.

Step 3: In your largest bowl, combine the 1 kg cornbread, the cooked vegetables with the butter, the 150 g dried cranberries, the toasted pecans, 2 tbsp sage, and 1 tsp orange zest. Toss with your hands until the fruit and nuts are spread evenly through the bread.

Step 4: Whisk the 2 eggs into the 420 ml stock and drizzle the liquid over the cornbread mixture. Fold gently with a big spoon, lifting from the bottom, until the stuffing is evenly moist and holds together when you press a handful. Do not overmix or the cornbread will start to fall apart.

Step 5: Scrape the stuffing into the buttered dish, mounding it slightly in the center. Cover with foil and bake for 25 minutes, then remove the foil and bake 15 minutes more until the top is browned and the edges look crisp.

Step 6: Carry the dish to the table and let everyone scoop their own portion while it is still steaming. The cranberries and pecans will show up like little jewels against the golden cornbread.

Skillet Cornbread Stuffing With Crispy Edges

For people who fight over the corner pieces, this skillet version delivers maximum surface area and a deeply golden crust on the bottom. Baking it in a cast iron pan means the edges fry in butter while the center stays soft. You will make this once and never want stuffing from a dish again.

Ingredients (makes 6 servings)

• Cornbread, day-old and crumbled: 800 g
• Butter: 85 g (6 tbsp) plus 2 tbsp for the skillet
• Yellow onion, chopped: 1 medium
• Celery ribs, chopped: 2
• Chicken stock: 360 ml (1 1/2 cups)
• Large eggs: 2
• Fresh sage, chopped: 2 tbsp
• Fresh thyme leaves: 1 tsp
• Black pepper: 1/2 tsp
• Buttermilk: 120 ml (1/2 cup)

Instructions

Step 1: Set your oven to 220C (425F) and place a 30 cm cast iron skillet inside to heat while you prep the stuffing. The hot pan is what creates that fried, crispy base, so do not skip this preheating.

Step 2: Melt 85 g of the butter in a large saucepan over medium heat and cook the onion and celery for 7 minutes, until they soften and the onion turns translucent. Stir in the 2 tbsp sage and 1 tsp thyme during the last minute so the herbs wake up in the hot fat.

Step 3: Crumble the 800 g cornbread into a very large bowl, add the vegetable mixture, and pour in the 360 ml chicken stock and 120 ml buttermilk. Whisk the 2 eggs in a small cup first, stir them into the liquid, then fold everything together with your hands until the bread is soaked and clumps softly.

Step 4: Carefully remove the hot skillet from the oven and drop the remaining 2 tbsp butter into it, swirling so the bottom and sides are coated. Scrape the stuffing into the skillet and press it down lightly so it makes even contact with the surface.

Step 5: Bake for 30 minutes without stirring or opening the door, so the bottom forms a deep brown crust. The top should look golden and firm, and the edges will have pulled slightly away from the sides of the pan.

Step 6: Run a thin spatula around the edge and cut the stuffing into wedges directly in the skillet. Lift each wedge out so you can see that crusty underside, and serve it crispy side up on each plate.

Slow Cooker Cornbread Stuffing

When your oven is full of turkey and roasted vegetables, the slow cooker steps in and frees up the whole schedule. This version steams gently into a soft, moist stuffing that stays warm on the buffet for hours. You can start it early and forget it until serving time.

Ingredients (makes 12 servings)

• Cornbread, day-old and crumbled: 1.2 kg
• Butter: 85 g (6 tbsp)
• Yellow onion, chopped: 2 medium
• Celery ribs, chopped: 4
• Chicken stock: 480 ml (2 cups)
• Large eggs: 3
• Fresh parsley, chopped: 3 tbsp
• Fresh sage, chopped: 2 tbsp
• Poultry seasoning: 2 tsp
• Salt: 1 tsp
• Black pepper: 1/2 tsp

Instructions

Step 1: Grease the inside of a 6 liter slow cooker thoroughly with butter or cooking spray so the stuffing will release cleanly later. Melt the 85 g butter in a skillet over medium heat and cook the onions and celery for 6 minutes, until they start to soften and smell sweet.

Step 2: Whisk the 3 eggs into the 480 ml chicken stock in a separate bowl, then stir in the 3 tbsp parsley, 2 tbsp sage, 2 tsp poultry seasoning, salt, and pepper until the spices are evenly suspended in the liquid.

Step 3: Put the 1.2 kg crumbled cornbread into your largest mixing bowl and pour the cooked vegetables with their butter over the top. Add the seasoned stock mixture and fold with a wide spatula until every piece of bread is damp and the stuffing holds a loose clump when you grab a handful.

Step 4: Transfer the stuffing to the greased slow cooker, heaping it loosely in the middle. Cover and set the cooker to low, and let it go for 4 hours, until the center is steaming and the edges have begun to brown where they touch the sides.

Step 5: After 4 hours, take the lid off and let any condensation run down the outside of the lid rather than back into the pot, so the top can dry out a little. The stuffing should feel springy in the middle and look glossy on top.

Step 6: Switch the slow cooker to the warm setting and serve the stuffing straight from the pot with a big serving spoon, letting people take as much as they want while it stays hot.

Mississippi Delta Cornbread Dressing

This Deep South version is looser and wetter than most, with a peppery heat and a rustic, porridge-like texture from extra beaten eggs and stock. Day-old cornbread gets soaked until it almost melts into the custard, then baked until the top blisters. You will either already know this style or be very glad you tried it.

Ingredients (makes 8 servings)

• Cornbread, day-old and finely crumbled: 1 kg
• Butter: 55 g (4 tbsp)
• Yellow onion, chopped: 1 large
• Celery ribs, chopped: 3
• Green bell pepper, chopped: 1 small
• Chicken stock: 720 ml (3 cups)
• Large eggs: 4
• Cayenne: 3/4 tsp
• Black pepper: 1 tsp
• Salt: 1 tsp
• Dried thyme: 1 tsp

Instructions

Step 1: Preheat your oven to 200C (400F) and grease a deep 23 by 33 cm baking dish. Melt the 55 g butter in a skillet over medium heat and cook the onion, celery, and green pepper for 8 minutes, stirring occasionally, until all three are soft and the onion looks glassy.

Step 2: Beat the 4 eggs in a large bowl with the 720 ml chicken stock until completely smooth and frothy at the top. That extra liquid is what gives this dressing its soft, almost custardy center, so do not be tempted to hold any stock back.

Step 3: Add the 1 kg finely crumbled cornbread, the cooked vegetables with their butter, the cayenne, black pepper, salt, and thyme to the egg mixture. Stir hard with a wooden spoon for about 2 minutes so the bread starts to break down and the whole thing comes together like a wet batter.

Step 4: Pour the mixture into the greased dish and smooth the top with the back of your spoon. Bake uncovered for 45 minutes, until the dressing is puffed in the middle and deeply browned on top, with dark blistered patches across the surface.

Step 5: Shake the dish gently with an oven mitt and watch for the center to quiver slightly like a set custard, then pull it from the oven. The edges should look ragged and crisp where they climbed the sides of the dish.

Step 6: Scoop the dressing out hot with a large spoon, letting it fall onto plates in soft, peppery spoonfuls, and give it a final crack of black pepper at the table.

Gluten-Free Cornbread Stuffing

This version works from a dedicated gluten-free cornbread so everyone at the table gets the same holiday experience. The method mirrors the classic exactly and the crumb stays tender and herb-flecked. You will need a reliable gluten-free flour blend in the cornbread itself, and the rest is all fresh ingredients.

Ingredients (makes 8 servings)

• Gluten-free cornbread, day-old and crumbled: 900 g
• Butter: 85 g (6 tbsp)
• Yellow onion, chopped: 1 large
• Celery ribs, chopped: 3
• Leeks, white and light green parts only, sliced: 1
• Fresh sage, chopped: 2 tbsp
• Fresh parsley, chopped: 2 tbsp
• Gluten-free chicken or vegetable stock: 360 ml (1 1/2 cups)
• Large eggs: 2
• Salt: 1 tsp
• Black pepper: 1/2 tsp

Instructions

Step 1: Butter a 23 by 33 cm baking dish and heat your oven to 180C (350F). Spread the 900 g gluten-free cornbread on a sheet pan and toast it for 10 minutes, until the pieces feel dry on the outside but still give when you press them.

Step 2: Melt the 85 g butter in a wide skillet over medium-low heat and add the onion, celery, and sliced leeks with the salt. Cook for 10 minutes, stirring gently, until the leeks collapse, the onion turns translucent, and the vegetables smell sweet and buttery. Leeks burn faster than onion, so keep the heat no higher than medium.

Step 3: Tip the toasted cornbread into a large bowl and fold in the cooked vegetables along with all the melted butter. Sprinkle over the 2 tbsp sage, 2 tbsp parsley, and the pepper, then toss twice to bring everything together.

Step 4: Whisk the 2 eggs into the 360 ml gluten-free stock and pour it evenly over the cornbread. Fold with your hands or a soft spatula until the stock is absorbed and the mixture clumps lightly. Gluten-free bread can dry out faster, so if it still looks parched, splash in 2 tbsp more stock.

Step 5: Pile the stuffing into the buttered dish and cover with foil. Bake for 30 minutes, then uncover and bake 15 more, until the top is golden and you hear the edges sizzle softly when you tilt the pan.

Step 6: Let the dish sit for 5 minutes, then carry it to the table and serve it hot with a big, deep spoon so everyone gets an equal share.

Mini Cornbread Stuffing Muffins

These little individual portions solve two problems at once: everyone gets their own crispy edges, and the buffet line moves fast. The muffin tin forces the stuffing into taller shapes, so the outside goes deeply golden while the center stays soft and steamy. You will watch these disappear before the big dish is half empty.

Ingredients (makes 24 mini muffins)

• Cornbread, day-old and finely crumbled: 700 g
• Butter: 85 g (6 tbsp)
• Yellow onion, minced: 1 small
• Celery ribs, minced: 2
• Chicken stock: 360 ml (1 1/2 cups)
• Large eggs: 2
• Fresh sage, chopped: 2 tbsp
• Fresh thyme leaves: 1 tsp
• Salt: 3/4 tsp
• Black pepper: 1/4 tsp
• Butter, for greasing the muffin tin: 1 tbsp, softened

Instructions

Step 1: Grease two 12-cup mini muffin tins generously with the extra tablespoon of butter and set your oven to 190C (375F). Melt the 85 g butter in a skillet over medium heat and cook the onion and celery for 6 minutes, until they soften and the onion turns translucent.

Step 2: Put the 700 g finely crumbled cornbread into a large bowl and add the cooked vegetables, 2 tbsp sage, 1 tsp thyme, salt, and pepper. Toss with your hands, rubbing the herbs through so they coat the small crumbs rather than clumping in one spot.

Step 3: Whisk the 2 eggs into the 360 ml stock and pour the liquid over the cornbread mixture. Fold with a spatula until everything is evenly wet and the mixture holds a ball when you squeeze it gently in your palm. You want it compact enough to pile into the tins without falling apart.

Step 4: Heap the stuffing into each muffin cup, pressing down firmly with the back of a spoon so the cups are full and mounded slightly above the rim. This pressure is what binds the muffins together as they bake and gives them a rounded, bakery look.

Step 5: Bake for 25 minutes, until the tops are deep golden brown and the edges have pulled away from the sides of each cup. Turn the pans halfway through so the muffins at the back of the oven do not brown faster than the front.

Step 6: Let the tins cool for 3 minutes, then run a thin knife around each muffin and lift them out onto a wire rack. Pile them high on a serving platter and watch your guests grab two or three at a time.

Make Ahead and Freeze Cornbread Stuffing

This is the version for anyone whose Thanksgiving morning is already full. You bake the stuffing completely, cool it, and freeze it in portions so all that is left on the day is reheating. The flavor deepens as it sits, and the texture stays moist because the stock has had time to soak into every crumb.

Ingredients (makes 2 freezer bags, 4 servings each)

• Cornbread, day-old and crumbled: 900 g
• Butter: 85 g (6 tbsp)
• Yellow onion, chopped: 1 large
• Celery ribs, chopped: 3
• Chicken stock: 480 ml (2 cups)
• Large eggs: 3
• Fresh sage, chopped: 2 tbsp
• Fresh parsley, chopped: 2 tbsp
• Poultry seasoning: 1 tsp
• Salt: 1 tsp
• Black pepper: 1/2 tsp

Instructions

Step 1: Butter a 23 by 33 cm baking dish and preheat your oven to 180C (350F). Melt the 85 g butter in a skillet over medium heat and cook the onion and celery with the salt for 7 minutes, stirring often, until both are soft and the onion turns golden at the edges.

Step 2: In a large bowl, beat the 3 eggs into the 480 ml stock, then add the 2 tbsp sage, 2 tbsp parsley, 1 tsp poultry seasoning, and the pepper. Whisk until the herbs are suspended evenly in the liquid.

Step 3: Place the 900 g crumbled cornbread in your biggest mixing bowl and pour the cooked vegetables with their butter over the top. Add the stock mixture and fold with a wide spatula until no dry spots remain and the stuffing is glossy and holds a loose clump in your hand.

Step 4: Scrape the stuffing into the buttered dish, smooth the top, and cover tightly with foil. Bake for 35 minutes, then remove the foil and bake another 10 minutes so the surface dries and turns lightly golden. Cool the baked stuffing completely in the dish, about 1 hour on the counter.

Step 5: Divide the cooled stuffing into two large freezer bags, press out the air, and lay them flat in the freezer. Straight into the freezer while flat keeps the stuffing from clumping, and you can stack the bags once they are solid, which should take about 3 hours.

Step 6: To serve, transfer a frozen bag to the fridge the night before, then reheat the stuffing in a buttered dish, covered, at 180C (350F) for 25 minutes, until the center is piping hot. Uncover for the last 5 minutes to bring the top back to life, then scoop it onto plates while it steams.

The one thing that decides whether your stuffing is great or just fine is how you treat the cornbread before it meets the liquid. Dry it until it feels stale on the outside, toast it if you have the time, and fold gently rather than stirring, unless the recipe tells you to break it down on purpose. Get that right and every version on this list will hold its shape and crisp up beautifully.

Pick the one that sounds most like the meal you want to serve, and give it a trial run this weekend. You will walk into Thanksgiving already knowing how good it is going to be.