Cornbread Dressing & Giblet Gravy

By ligibbs

Grandmother Ellinger's Recipe

Ingredients

• 4 – corn kit pckgs. of cornbread (follow pckt instructions— bake in pan)
• 1 can – grand biscuits (bake in pan)
• 1 pckg. Celery (about 6 stalks)
• 1 ½ onion
• 5-6 cans of chicken broth
• 1 – Tbsp mustard
• 3 – tsp Sage
• 2 – tsp Salt
• 2 – tsp Black Pepper
• 6-8 -- boiled eggs

Details

Cooking time 60mins

Preparation

Step 1

Crumble together baked cornbread and biscuits
Pre-cook celery and onions add to bread mixture; then add sage, salt, mustard, and pepper. Add boiled eggs last. Mix together and add about 3-4 cans of broth. Add more broth if needed while cooking and dressing seems dry.

Cook in a greased 13x9 inch pan at 325 degrees for about 1 hour. (Don’t let it cook until dry.)
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GIBLET GRAVY

2 cups Broth
6-8 hard boiled eggs
(May use liver and gizzard of turkey—I do not)
Add salt and pepper to taste.

Combine above ingredients and bring to a boil and thicken with:

¼ cup – flour
½ cup – milk
Mixed together—add to above ingredients until gravy is thickened.