The Best Cornbread Stuffing Recipe: Southern Cornbread Dressing With Gizzards

How To Make Cornbread Dressing\r
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The Best Cornbread Stuffing Recipe Ever\r
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Boil chicken gizzards for 30-45 minutes or until tender\r
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Meanwhile, make your cornbread\r
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In a big bowl combine 1-1/2 Cups of Cornmeal, 1 Cup of Sugar, 1/2 Cup of All Purpose Flour, 1 tsp of Baking Powder, 3 Tbs Parsley, 2 Tbs of Sage, 2 Tbs of Season Salt, 2 Tbs of Garlic Powder, 2 Tbs of Onion Powder, 1 tsp of Black Pepper then stir in well\r
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Combine wet ingredients\r
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In a big bowl combine 1-1/2 sticks of butter/margarine, 3 battered eggs, 1-1/2 cups of Buttermilk and 2/3 cups of vegetable oil\r
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Then combine both the dry and wet ingredients and stir in well\r
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Place in a baking pan and bake on 350 for 45 minutes or until done\r
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Meanwhile, chop up 2 medium onions, 3 stalks of celery, half of red pepper and half of orange pepper into small pieces\r
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Squeeze 16oz sweet Italian sausage meat out of pork skin and chop up sausage meat also chop up cooked 1 cup of gizzards into small pieces as well\r
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Place a pan over medium heat and add 3 tbs of oil\r
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Place chopped up meat into the pan and fry for 15 minutes before adding chopped vegetables.\r
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Fry until done.\r
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After cornbread is done, break it up into small pieces and place it into a big bowl\r
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Add 3 cans of (10oz) cream of chicken and 1 can of (10oz) cream of celery. Add chicken broth and stir. Add meat and vegetables to the bowl or cornbread and stir in well\r
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Place cornbread stuffing back into the baking pan and bake for 30 minutes. stir the cornbread stuffing and bake for another 20-30\r
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Enjoy\r
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Cornbread Dressing recipe