Cornbread Stuffing for Turkey



8 servings



1 to 2 batches cornbread
1 pkg. giblets
1 head celery
2 onions
Sage, to taste
Salt and pepper, to taste
Stock, as needed


Chop about 1/2 to 2/3 of celery and all of onions per batch. Start boiling all the giblet pieces for about 30 minutes. Add celery and onions. Boil for about 30 minutes. Time is not that important. Chop cornbread and add a little bread. Drain celery and onions from stock. Add to cornbread. Add salt, pepper and sage to taste. Best if sage taste is fairly strong. Add stock to make moist. Bake at 350-400°F for about 30 minutes or until heated and crispy on top.

Author's Comments

Can add crab meat to this if desired.

Combination of old family recipes....first time ever written down.

Similar Recipes


0 Recipe Reviews