"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Mom's Cornbread Stuffing Recipe

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This recipe for Mom's Cornbread Stuffing, by , is from Cooking Diary of a Texas Cowgirl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eloise Kollman
Added: Tuesday, April 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 batch cornbread (boxed mix is fine)
Turkey neck, gizzards and liver from chicken
1 cup green onions, finely chopped
1 cup celery, finely chopped
1/2 stick butter
1/2 cup chicken stock
1/2 cup milk
1 tbsp sage
salt and pepper to taste

Directions:
Directions:
Prepare cornbread according to instructions on package. Boil neck, gizzards and liver in water to get 1/2 cup stock. Chop liver and gizzard and set aside. Saute green onions, celery in butter until soft, add liver and gizzard pieces, cooking for 1-2 minutes. Blend in the cornbread (crumbled). Add seasonings and moisten with stock and milk. Bake until browned on top. You can also stuff inside a chicken or turkey and bake.

Personal Notes:
Personal Notes:
This is my family's traditional cornbread stuffing that I have used for as long as I can remember. Again, to refer to my New Orleans background, you can add fresh oysters to the stuffing along with the livers and gizzards, for a variation on the theme. Chopped pecans also are a nice addition, for a nice nutty flavor.

 

 

 

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