Corn Bread Stuffing
Perfect thanksgiving stuffing to accompany any set of main and side courses.
Course
Side Dish
Servings
Prep Time
10
people
25
minutes
Cook Time
2
hours
Servings
Prep Time
10
people
25
minutes
Cook Time
2
hours
Ingredients
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
Instructions
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.