First cook your chicken gizzards in the water with 1/4 onion and 1 piece of carrot for 45 minutes
Strain out the gizzards and reserve the broth.
Chop the gizzards and reserve then for later
Brown the sausage in a pan
Remove all but 2 tablespoons of the sausage fat
Chop the onion celery and herbs, add them to the sausage
Add in the crumbled cornbread, chopped chicken gizzards and 2 cups of stock
Season with salt and pepper
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