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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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