Southern Corn Bread Stuffing Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
Giblets from a turkey,
20 ounce: Condensed chicken broth,
1/2 cup: Margarine,
1 cup: Onion, chopped
1 cup: Celery, chopped
3 tbsp: Poultry seasoning,
1 large: Cornbread, pan make a few days in advance
4 slice: White bread,
3: Egg, slightly beaten
1 tsp: Pepper,
1 cup: Pan drippings, from cooked turkey
Directions:
Boil the turkey giblets in Salted water for 45 minutes. pour off
water and set giblets aside to cool. When cool, chop. In large
saucepan, combine broth, margarine, onions, celery and poultry
seasoning. Boil for 15 minutes. Heat oven to 325 F. Grease a large
baking pan with margarine and crumble cornbread finely into it. Tear
white bread into small pieces and mix with corn bread by hand. Add
eggs and pepper and mix well by hand. Pour boiling broth over corn
bread mixture and mix well, adding half of the giblets. sake for
about an hour, basting occasionally with pan drippings. Bake until
lightly crispy around the edges. Put the remainig giblets in gravy
and serve with turkey.
Source from luhu.jp
water and set giblets aside to cool. When cool, chop. In large
saucepan, combine broth, margarine, onions, celery and poultry
seasoning. Boil for 15 minutes. Heat oven to 325 F. Grease a large
baking pan with margarine and crumble cornbread finely into it. Tear
white bread into small pieces and mix with corn bread by hand. Add
eggs and pepper and mix well by hand. Pour boiling broth over corn
bread mixture and mix well, adding half of the giblets. sake for
about an hour, basting occasionally with pan drippings. Bake until
lightly crispy around the edges. Put the remainig giblets in gravy
and serve with turkey.
Source from luhu.jp
Tags
Stuffing