Recently in Dressing Category

1 pan of cornbread
1 pan of biscuits
6 boiled eggs, chopped
1 med onion, finely chopped
2 stalks celery, finely chopped
cooked giblets*, chopped
approx. 3 - 4 qts chicken stock
1/2 stick butter
salt
pepper

Cook 1 pan of cornbread. Let cool and crumble into a large baking pan.

Cook 1 pan of biscuits. Let cool and crumble into the pan with the cornbread.

Boil liver, gizzard and neck (*giblets) of turkey in water with the butter and 1/2 chopped onion. When cooked, pick the meat from the neck and chop the liver and gizzard. Reserve the stock. (If you want giblet gravy buy extra from the grocer and cook them all at once with plenty of water to make a good rich stock.)

Add the meat to bread mixture.

Add chopped onion, celery and eggs.

Mix well.

Starting with the broth reserved from the giblets pour a few cups of broth at a time until the mixture is wet. Not soupy but mushy and wet enough that the biscuit and cornbread have fallen apart and are mixed well with the other ingredients.

Bake at 375 for 30 - 50 minutes. You do not want the dressing to be dry. It should brown nicely on top and smell heavenly. When served it should be slightly moist and hot.