A little tip for when your in a rush; you can cut all the veggies in this recipe ahead of time and the breading. Just cook as instructed below let cool. Once cooled plastic wrap your cornbread and drain and plastic wrap the veggies ziploc in a freezer bag and freeze until needed. Take out tge day before and let it defrost in the fridge and prepare as instructed below. For the broth use a ice tray to freeze or use a Tupperware container to save broth and freeze you can defrost in the microwave.
Homemade Old Fashion Cornbread Stuffing
Cornbread cooked and crumbled
1 tbsp. Sage
1 tbsp. Poultry spice
1 tbsp. Celery salt
1 stalk of celery sliced
2/15oz. Can whole corn. or 1 bag frozen
1 small pack giblets
1 chicken quarter leg
1 red bell pepper diced
1 onion diced
2/32 oz. chicken broth
In a large pot, heat 1 tbsp. Butter over medium-high heat, add celery, onions, and bell peppers and sauté for 2 minutes, then add the chicken broth, to this add the turkey neck, the chicken leg, the inside stuff that comes in the cavity of the Turkey, the giblets, sage, Celery salt, and poultry spice, boil until the giblets are tender enough to dice up.
While you have this pot going get your cooked cornbread and crumble, to this add the whole corn, sprinkle with a little bit of thyme and wait to add salt to your taste liking until everything is mixed, taste then add salt if needed. Sprinkle sage and poultry spice. Now scoop out the cooked mixture you just boiling (SAVE THE BROTH FROM THIS), scoop (onion, celery, bell pepper) make sure not to burn yourself and add this to the corn bread and set aside, pull out the chicken (shredded chicken then chop into small pieces), turkey neck (pull meat of the Turkey neck bone once you have done this then chop into smaller pieces), the gibblets, slice and dice into small pieces, add all of the meat you just cut up to the cornbread mixture and mix, now add a cup at a time of the broth that you just saved add mix well and taste to see if it needs salt or anymore of the other spices, if it's still to dry continue to add the broth until you get a smooth pasty cornbread mixture (not soggy, just moist). If you do add anything at this point make sure to mix it well.
The the rest of the broth you will be using it to make the gravy.
Once you mixed it, dump it into your baking dish that has been sprayed with nonstick spray, smooth it out and bake @ 325° for 30 minutes rotating the pans making sure not to burn yourself. Bake another 30 to 45 minutes or until golden brown and the toothpick you insert comes out dry. (if the top is browning to much cover with foil and continue to bake).
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