Southern corn bread stuffing

Yield: 8 Servings

Measure Ingredient
\N \N Giblets from a turkey
20 ounces Condensed chicken broth
½ cup Margarine
1 cup Onion; chopped
1 cup Celery; chopped
3 tablespoons Poultry seasoning
1 large Cornbread, pan make a few days in advance
4 slices White bread
3 \N Egg; slightly beaten
1 teaspoon Pepper
1 cup Pan drippings; from cooked turkey

Boil the turkey giblets in Salted water for 45 minutes. pour off water and set giblets aside to cool. When cool, chop. In large saucepan, combine broth, margarine, onions, celery and poultry seasoning. Boil for 15 minutes. Heat oven to 325 F. Grease a large baking pan with margarine and crumble cornbread finely into it. Tear white bread into small pieces and mix with corn bread by hand. Add eggs and pepper and mix well by hand. Pour boiling broth over corn bread mixture and mix well, adding half of the giblets. sake for about an hour, basting occasionally with pan drippings. Bake until lightly crispy around the edges. Put the remainig giblets in gravy and serve with turkey.

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