Corn Bread Stuffing
From: Better Homes and GardensSubstitute the giblet cooking liquid for the chicken broth to give this Southern-style stuffing a richer turkey flavor.
Servings: Makes 8 cups
Prep: 25 mins
Total: 1 hr 5 mins
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Ingredients
1 cup finely chopped celery
1/2 cup chopped onion (1 medium)
1/2 cup margarine or butter
1/2 cup chopped, cooked poultry giblets*
1 teaspoon poultry seasoning or ground sage
1/4 teaspoon pepper
1/8 teaspoon salt
4 cups dry bread cubes
4 cups dry corn bread cubes
1 to 1-1/3 cups chicken broth or water
Directions
1. In a small saucepan cook celery and onion in margarine or butter until tender; remove from heat. Stir in giblets, poultry seasoning or sage, pepper, and salt.
2. 2. In a large mixing bowl place dry bread and corn bread cubes; add the onion mixture. Drizzle with enough broth or water to moisten, tossing lightly to mix. Transfer to a 2-quart casserole. Cover and bake in a 325 degree F oven for 40 minutes or until heated through. (Or, use to stuff a 10- to 12-pound turkey; see directions for Classic Roast Turkey.) Makes 8 cups (10 to 12 servings).
Note
To cook giblets: Rinse giblets and neck. Refrigerate liver until needed. In a medium saucepan place remaining giblets and neck. Add enough lightly salted water to cover. Bring to boiling. Reduce heat, cover and simmer for 1 hour. Add liver and simmer 20 to 30 minutes or until tender. Remove giblets and finely chop. Discard neck. Strain broth. Chill giblets and broth until needed.
To cook giblets: Rinse giblets and neck. Refrigerate liver until needed. In a medium saucepan place remaining giblets and neck. Add enough lightly salted water to cover. Bring to boiling. Reduce heat, cover and simmer for 1 hour. Add liver and simmer 20 to 30 minutes or until tender. Remove giblets and finely chop. Discard neck. Strain broth. Chill giblets and broth until needed.
Nutrition Facts
Calories 217, Total Fat 12 g, Saturated Fat 2 g, Cholesterol 41 mg, Sodium 419 mg, Carbohydrate 21 g, Fiber 1 g, Protein 6 g. Daily Values: Vitamin A 24%, Vitamin C 2%, Calcium 5%, Iron 9%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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