Mom’s Cornbread Dressing

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Mom's Cornbread Stuffing
My favorite part of the Thanksgiving dinner was always the cold leftover cornbread dressing drizzled with hot turkey gravy and spoonful of cranberry sauce on the side. Mom made this recipe from scratch and in the later years she switched over to using a packaged cornbread mix and would occasionally substitute Mrs. Cubersons bread crumbs instead of using stale bread, I continue the tradition and follow the same recipe.
Prep Time 45 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 45 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
Can be completed the day before
  1. Prepare the cornbread to package instructions.
  1. In a large bowl crumble and combine the cornbread and stale bread
  2. Add canned milk to the bread mixture
  3. In a medium size saucepan boil liver and giblets in six cups water until fully cooked. Remove giblets and liver from the pot and add 2 cups chicken broth to the giblet and liver water.
  4. Add celery,onions and sage to the bread mix and mix well.
  5. MAke a well in the mixture and cut up the butter and put into the well and then add the eggs and salt
  6. Bring the broth and giblet juice to a boil and slowly pour over the eggs and butter in the bread well. Use only enough of the water to make the mixture mushy.
  7. Cut up the giblets and livers and mix into the dressing mixture.
  8. Put in a 9 X 12 baking pan and bake at 350 degrees for 20-25 minutes.
Recipe Notes

I always make this the night before and reheat right before dinner is served.

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