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Cornbread Stuffing/Giblet Gravy Recipe

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This recipe for Cornbread Stuffing/Giblet Gravy is from Townes - Williams Family Cookbook , 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:
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Cornbread Stuffing
Ingredients:  
Ingredients:  
½ stick butter
1 c. green bell pepper, finely chopped
1 c. yellow onion,finely chopped
2 ribs celery, finely chopped
6 slices white bread, crumbled
1 box stove top stuffing mix
3-4 slices cornbread, crumbled
1 T. poultry seasoning
2 T. sage
1 T. black pepper
2 cans chicken broth
2 c. turkey stock from giblets
2 eggs, beaten
Directions:
Directions:
Preheat oven to 350º. Toss together breads, stove top stuffing mix, poultry seasoning , sage and black pepper in a large mixing bowl. Set aside. Melt butter in a large skillet, and sauté peppers, celery and onions over medium heat until tender.. Remove vegetables from heat. Reserve ½ cup of sautéed vegetables for gravy and set aside. Stir in 2 cups of turkey stock from giblets and cook vegetables over low heat for approximately 15 minutes. Pour hot vegetable mixture into bread mixture and mix well. Pour chicken broth until stuffing is the consistency of corn bread. Add eggs and mix well. Pour into a casserole dish and bake for 1 ½ hour or until firm and done.
 

Giblet Gravy
Ingredients:  
Ingredients:  
Turkey giblets
6 c. water
1 can cream of chicken soup
1 pkg. onion soup mix
½ c. vegetables
2 boiled eggs, finely chopped
1 T. soy sauce
Directions:
Directions:
Place turkey parts and onion soup mix in a pan with enough water to cover meat. Cover and bring mixture to a boil. Reduce heat to medium low and cook until done. Remove turkey parts and set aside to cool. Remove half of chicken stock and set aside. Add cream of chicken soup, sautéed vegetables reserved from stuffing, soy sauce and chopped eggs to saucepan. Continue to cook, stirring occasionally until mixture is smooth and creamy. After turkey parts have cooled, pull meat off turkey neck, chop heart and liver and return to saucepan. Cook for an additional 30 minutes stirring occasionally. Serve hot over turkey and stuffing. Giblet gravy may also be served over cornbread or noodles

 

 

 

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