Homemade Cornbread Stuffing

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READY IN: 1hr 55mins
SERVES: 12
YIELD: 1 pan
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bake corn bread the night before.
  • Clean gizzards, heart and liver.
  • Bring to a boil and then simmer with 1/4 of onions, salt, pepper, bay leaves, and 1 clove garlic for about an hour.
  • In a large bowl, crumble cornbread and set aside.
  • Cumble and brown sausage in a large skillet.
  • Drain on paper towels and set aside.
  • In the same skillet, add margarine and saute remaining onions, garlic, peppers, celery, corn, parsley and mushrooms.
  • Add sage, poultry seasoning, and goya packet and cook another minute.
  • Add sauted veggie mixture to crumbled cornbread.
  • Mix well.
  • Add sausage.
  • Take cooked turkey parts, cut them up and add to cornbread mixture.
  • Mix well.
  • Remove bay leaves from simmer pot and pour broth over cornbread mixture to moisten.
  • Add chicken broth as needed.
  • Stuff bird.
  • Put any remaining stuffing in a baking dish and bake at 350 for about 55 minutes.
  • Can be made a day in advance and covered tightly in fridge.
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