Corn Bread Stuffing
Perfect thanksgiving stuffing to accompany any set of main and side courses.
Servings Prep Time
10people 25minutes
Cook Time
2hours
Servings Prep Time
10people 25minutes
Cook Time
2hours
Ingredients
Instructions
  1. Cook celery and onion in margarine or butter in a small saucepan ’til tender; remove from heat.
  2. Stir in giblets, poultry mix, pepper and salt.
  3. Place dry bread and corn bread cubes in a large mixing bowl; add the onion mixture.
  4. Drizzle with enough brother or water to moisten, tossing lightly to mix. (Makes 8 cups, 10-12 servings)
To cook giblets:
  1. Rinse giblets and neck.
  2. Refrigerate liver until needed.
  3. Place remaining giblets and neck in a medium saucepan.
  4. Add enough lightly salted water to cover.
  5. Bring to a boil.
  6. Reduce heat, cover and simmer about 1 hour or until tender.
  7. Add liver and simmer 20-30 minutes or until tender.
  8. Remove giblets and finely chop. Discard neck.
  9. Strain Broth.
  10. Chill ’til needed.