Cornbread Dressing
3 cups cornbread, crumbled
2 -2 1/2 cups dry bread, crumbled
5 cups turkey broth or 5 cups chicken stock
2 -3 eggs
1/2 cup butter, melted
1 onion, chopped fine
1/4 cup celery, finely chopped
1/2 tablespoon salt
1/2 teaspoon pepper
1/2 tablespoon dried sage or 1/2 tablespoon poultry seasoning
Directions:
1
Preheat oven to 425°F.
2
Mix breads, add eggs and other ingredients.
3
Mix well and continue to add broth until mixture is the consistency of cake batter or thick soup. (Really soupy - it will cook dry.).
4
Bake in greased baking dish for about 40 minutes.
GIBLET GRAVY:
Cut giblets and neck meat in small pieces and put back in the broth. Add juice from the turkey pan to the broth for gravy. Blend 2 to 3 tablespoons of flour with a little cold water in a bowl to make a thin, smooth paste. Add the blended flour mixture with the broth which has been heating. Stir constantly to prevent lumping. Thicken to desired thickness and if you need more gravy add canned chicken broth to the gravy.
Add:
2 hard-cooked eggs, sliced
Taste and adjust seasonings. Gravy is done when giblets are tender. Garnish with a pinch of chopped fresh Italian parsley added just before serving.
Thanks!