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

Thanksgiving cornbread giblet and sausage stuffing

Demetra Overton
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Servings 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 1/4 onion
  • 1/2 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
 

  • 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