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Tennessee Redmon's Cornbread Stuffing and Giblet Gravy Recipe

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This recipe for Tennessee Redmon's Cornbread Stuffing and Giblet Gravy is from From Our Mountains: Our People, Our Food, and Our Stories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
A batch of cornbread (your recipe)
Poultry seasoning
Sage
Salt
Pepper
Onion
Chicken or turkey broth

Giblet Gravy:
Giblets
Onions
Hard cooked eggs
Chicken or turkey broth
Directions:
Directions:
Make a batch of cornbread (your recipe). Crumble the baked cornbread in a baking pan, then add poultry seasoning, sage, salt, pepper and onion to taste. Use enough chicken or turkey broth to make a soupy batter. Bake at 425º until golden brown and cooked through.

Giblet Gravy: Boil the giblets. Take them out and chop them into small pieces, add onions and hard cooked eggs. Return to the broth and thicken.
Personal Notes:
Personal Notes:
This recipe comes from Ed's cousins in Tennessee. It is a recipe used in the annual Thanksgiving dinner/reunion each year, which usually sees a gathering of around 80 Redmons. This will be the first year Ed has attended the reunion/Thanksgiving gathering.

 

 

 

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