Corn Bread Stuffing

Corn Bread Stuffing

Perfect thanksgiving stuffing to accompany any set of main and side courses.
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings 10 people


  • 1 cup celery finely chopped
  • 1/2 cup chopped onion (1 medium)
  • 1/2 cup butter/margarine
  • 1/2 cup poultry giblets chopped, cooked
  • 1/2 pkg Mariposa Farms Fresh Poultry Mix chopped
  • 1/4 tsp pepper
  • 1/8 tsp salt
  • 4 cup bread cubes dry
  • 4 cup corn bread cubes dry
  • 1 1/3 cup chicken broth/water


  • Cook celery and onion in margarine or butter in a small saucepan 'til tender; remove from heat.
  • Stir in giblets, poultry mix, pepper and salt.
  • Place dry bread and corn bread cubes in a large mixing bowl; add the onion mixture.
  • Drizzle with enough brother or water to moisten, tossing lightly to mix. (Makes 8 cups, 10-12 servings)

To cook giblets:

  • Rinse giblets and neck.
  • Refrigerate liver until needed.
  • Place remaining giblets and neck in a medium saucepan.
  • Add enough lightly salted water to cover.
  • Bring to a boil.
  • Reduce heat, cover and simmer about 1 hour or until tender.
  • Add liver and simmer 20-30 minutes or until tender.
  • Remove giblets and finely chop. Discard neck.
  • Strain Broth.
  • Chill 'til needed.