Ingredients
- Giblets from poultry (liver, heart, gizzard, and neck), cooked
- 4 cups poultry stock or broth or chicken broth or stock
- 2 chicken bouillon cubes
- 2 teaspoons chicken seasoning
- 2 heaping tablespoons reserved uncooked cornbread stuffing mix
- 3 tablespoons corn starch
- 1/3 cup cold water
- Salt and freshly ground pepper
- 1 hard steamed egg, sliced
- Cornbread Stuffing, recipe follows
- Southern Cornbread Stuffing
- Cornbread, recipe follows
- 7 slices oven-dried white-colored bread
- 1 sleeve saltine crackers
- 2 cups celery, chopped
- 1 large onion, chopped
- 8 tablespoons butter
- 7 cups chicken stock
- 1 teaspoon salt
- Freshly ground pepper
- 1 teaspoon sage (optional)
- 1 tablespoon chicken seasoning (optional)
- 5 eggs, beaten
- Cornbread:
- 1 cup self-rising cornmeal
- 1/2 cup self-rising flour
- 3/4 cup buttermilk
- 2 eggs
- two tablespoons vegetable oil
Directions
Chop the giblets and also the meat that's been taken off the neck. Utilizing a saucepot, bring the stock to some boil. Add some giblets. bouillon cubes, chicken seasoning, and raw stuffing towards the mixture.
Inside a separate bowl, mix the corn starch and water, and increase the boiling stock, stirring constantly. Lessen the heat and then prepare for two to three minutes. Add some pepper and salt, to taste, and add some sliced steamed egg.
Preheat oven to 350 levels F.
Inside a large bowl, combine crumbled cornbread, dried white-colored bread slices, and saltines, and blend together and hang aside.
Inside a large skillet, saute the chopped celery and onion in butter until transparent, roughly five to ten minutes. Pour Sauteed mixture over cornbread mixture. Add some stock, mix well, taste, and add salt, pepper to taste, sage, and chicken seasoning, and blend well. Add beaten eggs and blend well. Reserve 2 heaping tablespoons this mix for that giblet gravy. Pour mixture right into a greased pan and bake until dressing is completed, about forty-five minutes. Serve with poultry like a side dish.
Yield: six to eight servings
Cornbread:
Preheat oven to 350 levels F.
Combine all ingredients and blend well. Pour batter right into a greased shallow baking dish. Bake for roughly 20 to 25 minutes. Remove from oven and let awesome.
For everyone, reduce preferred squares and serve with butter.
Yield: six to eight servings
