Grandma Nita's Cornbread Stuffing With Sausage and Giblet Gravy
- Ready In:
- 3hrs
- Ingredients:
- 29
- Serves:
-
10
ingredients
-
For cornbread
- 1 1⁄2 cups cornmeal
- 1⁄2 cup flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 egg
- 2 cups buttermilk
- 2 -3 tablespoons drippings (bacon)
-
For dressing
- 1⁄2 loaf Italian bread (not baguette)
- 1 turkey giblets
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 small bunch celery leaves
- 1 onion, chopped
- 1⁄4 cup carrot, chopped (should be about half of a carrot)
- 1 bay leaf
- 1 tablespoon parsley
- 1 egg
- 1 lb pork sausage
- 3 onions, chopped
- 1⁄2 stalk celery
- 4 cups water
- 1⁄2 teaspoon salt (or to taste)
- 1⁄2 teaspoon black pepper (or to taste)
- 1⁄2 teaspoon sage (or to taste)
- 1 egg (optional)
- 1 (7 ounce) can mushrooms
-
For Gravy
- 4 tablespoons cornstarch (heaping)
- 1 cup water
- 1 (7 ounce) can mushrooms, finely diced (optional)
directions
- Mix cornmeal, flour, salt, soda, 1 egg, buttermilk, drippings.
- Place in a large cast-iron skillet and bake 25 minutes at 450F or until golden and a toothpick comes out dry.
- While bread is baking, dry out 1/2 loaf of plain bread by baking it in the same oven for a couple minutes.
- When both breads are cool enough to handle, crumble the cornbread and and pull the Italian bread apart in small chunks.
- In a sauce pan, add giblets, salt, pepper, leaves of celery, 1 chopped onion, 1/2 carrot, chopped, bay leaf, and parsley. Place a whole egg in the water as well. Boil for 1/2 hour.
- In a large frying pan, combine pork sausage, 3 chopped onions, and 1/2 stalk celery. Fry until sausage is done and add to the crumbled bread in a large bowl.
- Mix the bread and sausage mixture, and one can of mushrooms with juice, adding about a quarter cup to half cup of the broth from the giblets for moisture.
- Optional: Add an egg to make the stuffing hold together better.
- Add salt, pepper and sage to taste.
- For the gravy, finely dice the boiled egg and the gizzard of the turkey. Grate the liver. Combine with juice from boiling giblets. Turn burner on high and bring to a boil.
- Optional: Add one can of mushrooms.
- Add salt and pepper to taste.
- For one quart of of gravy, mix four heaping tablespoons of corn starch into a bowl of 1 cup water and mix.
- When the sauce has reached the boil, stir in the starch mixture.
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