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.
