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

Thanksgiving cornbread giblet and sausage stuffing

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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 -10 servings
Ingredients Method

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

Method
 

  1. First cook your chicken gizzards in the water with 1/4 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