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It quickly became one of my favorite summer dressings, and I shared the recipe early last year in a bonus recipe PDF to those who pre-ordered Pizza Night
1 day before: Debone the cold chicken (reserving the bones and skin for homemade broth), chop and shred the meat, and store in the fridge (or freeze it in an airtight container and thaw before adding to the cornbread dressing)
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This one is a winner and I absolutely love the elegance and drape
