2 Tbsp. cooking oil
4 cups cornbread (crumbled)
1/2 lb. chopped chicken livers
1/2 lb. chopped chicken gizzards
1 cup chopped celery
1 cup chopped onion
1 cup chopped bell pepper
Poultry seasoning, salt and black pepper (add according to taste)
Butter or olive oil for sauteing vegetables
Chicken broth
Directions
Brown chopped chicken livers and gizzards over medium heat in cooking oil.
Add celery, onion, and bell pepper cook until soft.
Season with salt, pepper, and poultry seasoning.
Add crumbled cornbread to vegetables and meat.
Pour chicken broth into mixture until it reaches the desired consistency.
thats how ive made it for 14 years except i use cream of chicken and cream of celery soup
barbara
on 2007-11-08
THANKSGIVING DINNER
LERMA MATTHEWS
on 2008-11-13
I have never had cornbread stuffing but this sounds like a great idea. Thanksgiving is hands down my favorite holiday so no matter what time of year, if I come across Thanksgiving Recipes that I like I always set them aside. This way come Thanksgiving time I have a ton to choose from. I work with Better Recipes so I am always reviewing recipes and scoping out good Thanksgiving ideas.
Lauren
on 2010-09-29
I make it like this except I use 6 slices of toast along with the cornbread. I also add sage and chopped boiled eggs instead of beaten eggs as some recipes call for. It's the way my mom and Grams made it. I do not add the bell pepper. The onion and celery are fine alone.
Happy Thanksgiving Everyone!!
Margaret
on 2010-11-11
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