Stuffing (or dressing if you’re Southern) is my favorite part of Thanksgiving dinner. This Thanksgiving cornbread giblet and sausage stuffing is definitely a once a year treat.

Thanksgiving cornbread, giblet and sausage stuffing sweetsavant.com America's best food blog

Pork breakfast sausage is browned and cooked with chopped onions celery and herbs. To moisten the stuffing I make a rich broth out of chicken gizzards simmered until they are tender. All of this is combined with gluten free cornbread and baked inside a chicken or turkey or cooked in a casserole dish and served as a side dish.

I used my 6 quart Instant Pot Pressure cooker to make the giblets tender in a hurry. I used 1 pound of chicken gizzards, 4 cups of water 1/4 onion and a small carrot and cooked it for 45 minutes. I strained out the gizzards (reserve the broth and discard the onion and carrot) and chopped them into small pieces,

Thanksgiving cornbread, giblet and sausage stuffing sweetsavant.com America's best food blog

I used this recipe for buttermilk gluten free cornbread and crumbled it to pieces before combining it with the sausage, and vegetables

Thanksgiving cornbread, giblet and sausage stuffing sweetsavant.com America's best food blog

After the stuffing has cooled you can stuff your bird like I did this Whole Boneless Chicken. Here’s a link to the details about how to de-bone a whole chicken

Thanksgiving cornbread, giblet and sausage stuffing sweetsavant.com America's best food blog

Thanksgiving cornbread giblet and sausage stuffing
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
 
Ingredients
  • 1 pound chicken gizzards
  • 4 cups of water
  • OR if you don't want to use gizzards you can use 2 cups of chicken stock
  • 1 onion plus ¼ onion
  • ½ carrot
  • 1 recipe of cornbread
  • 12 ounces breakfast sausage
  • 1 onion
  • 3 ribs of celery
  • 5 sprigs of parsley
  • 3 leaves of sage
  • 4 sprigs of thyme
Instructions
  1. First cook your chicken gizzards in the water with ¼ onion and 1 piece of carrot for 45 minutes
  2. Strain out the gizzards and reserve the broth.
  3. Chop the gizzards and reserve then for later
  4. Brown the sausage in a pan
  5. Remove all but 2 tablespoons of the sausage fat
  6. Chop the onion celery and herbs, add them to the sausage
  7. Add in the crumbled cornbread, chopped chicken gizzards and 2 cups of stock
  8. Season with salt and pepper
  9. You can bake this in a casserole dish for 30 minutes or stuff it into a bird and cook until the stuffing reaches 165 degrees

 

 

1 Comment

1Pingbacks & Trackbacks on Thanksgiving cornbread giblet and sausage stuffing

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *