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the beginnings of cornbread dressing |
two pans of 2-day old, dry cornbread
6 stalks celery
1 large onion
2 large bell peppers
1 cup chopped mushrooms (optional)
4 eggs (hard boiled)
1 package chicken giblets (optional)
4 cups chicken broth (approximately two cans although homemade is better)
salt, garlic salt and pepper to taste
1 tablespoon sage
2 teaspoons poultry seasoning
1/2 cup butter (1 stick)
Preheat oven to 350ºF. Boil chicken giblets with 1-teaspoon salt and just enough water to cover for about 45 minutes. Separate the giblets from the broth and save both. Chop giblets into small pieces (less than 1/4 inch). Make hard boiled eggs by boiling for 10 minutes at a rolling boil. Peel and chop into 1/2” to 1” pieces. Egg pieces should be identifiable in the dressing. Finely chop celery, onion, and bell peppers. In a skillet melt butter being careful not to scorch and add chopped vegetables. Cook until vegetables are barely tender, but don’t over cook.
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Crumble cornbread into a large bowl. Pour half of chicken broth over cornbread and stir. Add salt, pepper, sage, and poultry seasoning to cornbread. Add chopped giblets if you are using them. Add cooked vegetables and stir until mixed well. Add additional chicken broth if needed to make the make the dressing very moist. It should be almost soupy. Add chopped boiled eggs and blend gently. Pour ingredients into baking dish. Taste the dressing and add anything you think necessary. Cook uncovered for about 30-40 minutes in preheated 350ºF oven until the top of the dressing is brown. The inside should be moist but not runny. Do not overcook.