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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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I like this recipe because it's basic enough for you to add and subtract whatever you want. Feel like you want to add walnuts and cranberries? Go ahead! Not a giblet fan? Leave them out! Whatever suits your fancy! Ingredients:
8 inches pan cornbread |
1 sleeve saltine crackers or 1 ritz cracker |
7 -10 slices white bread or 7 -10 slices a loaf french bread, dried |
2 cups chopped celery |
1 large onion, chopped |
1 green bell pepper, chopped |
2 garlic cloves, chopped |
1 lb jimmy dean sage sausage, cooked, crumbled, and drained (optional) |
1 cooked turkey giblets, gizzards from the turkey (optional) |
1/2 cup unsalted butter |
1 tablespoon poultry seasoning |
1 teaspoon sage (may omit if using sage sausage) |
6 eggs, beaten |
6 -8 cups chicken stock (i like to use kitchen basics brand) |
salt and pepper |
Directions:
1. Preheat oven to 350 Degrees.
2. Crumble cornbread, crackers and white bread in a large bowl and set aside.
3. Saute celery, onion, bell pepper and garlic in butter for 5-10 minutes or until transparent and fragrant.
4. Pour sauteed vegetables of bread mixture.
5. Add meat and seasonings and stir well.
6. Add stock and start with 6 cups; mix well and taste. If it looks dry, add more stock but be careful not to make it soupy.
7. Give a final taste for flavor before adding beaten eggs.
8. Add beaten eggs and mix well.
9. Pour into a greased pan, minimum size 9x13 or 2.5 quart casserole.
10. Bake 45 minutes to an hour.
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