Cornbread Stuffing

Ingredients

Batter

• 10 ounces cooked chicken
• 6 whole eggs
• 2 ounces melted butter
• ½ tsp baking soda
• ½ tsp salt

Gizzard mix

• 1 ½ pounds chicken hearts
• 1 ½ pounds chicken gizzards
• 1 tbs salt
• ½ tbs garlic
• ½ tbs black pepper
• 2 cups water or broth
• Stuffing mix
• 2 tsp thyme
• 2 tsp sage
• 2 tsp onion powder
• 2 tsp garlic
• 2 tsp salt
• 1 tsp rosemary
• 1 tsp black pepper
• ⅓ cup butter
• 2 eggs
• 1 cup broth

Instructions

• Blend batter ingredients until smooth.
• Bake in a greased pan at 350 degrees from 30-50 minutes depending on pan size, until center is set and top is golden.
• Add all gizzard ingredients to a slow cooker and let cook for at least 8 hours or overnight.
• Strain from broth and save broth for later.
• Preheat oven to 300 degrees.
• Dice up your cornbread to your desired size. Pictured is about ¾” cubes.
• For more traditional bagged/boxed stuffing, dice cornbread and gizzards really small.
• Place cornbread cubes on sheet pan and bake for 20 minutes to dry out.
• Let cornbread cubes cool.
• Heat up your 1 cup broth saved from earlier and add in butter. Stir until melted.
• Turn off heat.
• Mix in all other spices.
• Let broth mixture cool 5-10 minutes.
• Whisk egg into broth mixture once it is cooled.
• Combine gizzard mixture with the cornbread cubes.
• Stir in broth/egg mixture until all the bread has soaked up the liquid.
• Bake at 350 degrees for 60 minutes with the lid on.
• Remove lid and cook 10 more minutes to get a crunchy crust on top.

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