Any meat cornbread stuffing recipes?

looking for a cornbread stuffing recipe that includes turkey kneck meat and chicken gizzardsAny meat cornbread stuffing recipes?
first off never use jiffy for dressing unless you want the sweetest tasting dressing youve ever had. you can buy packages of cornbread or make it from scratch. bake your cornbread with some sage. dice your celery, yellow/white onions, and carrots, saute them in butter or olive oil.put your gizzards and turkey neck in pot with some water and season well then bring it to a boil. heat up your stock/broth in a pot. next, begin to gradually incorporate the hot stock in to your corn bread until you get the consistency you want. season to taste. chop up your turkey meat with gizzards and add them to the dressing as well as the veggies.use the seasoned liquid from gizzards to make gravy by combining hot oil and flour to make a roux. cook the roux until it is brown. add that liquid to the roux and beat it with a whisk. bake your dressing on 325 until the top is browning.


email me for specific directions.Any meat cornbread stuffing recipes?
SOUTHERN STYLE CORNBREAD TURKEY OR


CHICKEN DRESSING





In a large saucepan, boil turkey wings cut from turkey, two will not be enough so buy an extra package of wings. Add giblets; season with salt and pepper and boil until meat is tender. Remove meat from bone and set aside. Set broth aside.


Bake cornbread in large black skillet; crumble into large bowl. Add cut up green onions, round onions, celery, 2 to 3 beaten eggs, and 3 chopped boiled eggs. Add 1 box of prepared stuffing mix. Toss together then add as much broth as desired. To prevent dryness after baking, add enough broth to make soupy. Place in shallow baking dish and add pieces of turkey meat from wings; bake at 400 degrees until lightly browned on top and set. Being careful not to overcook. Dressing needs to be moist not dry. Add ingredients to taste.





If you want to stuff the turkey, allow the stuffing mix to be a little dryer than you do cooking in open pan.
I have one but it uses Chicken Livers. I make two jiffy boxes of corn muffin mix and crumble them into a bowl. I add one large container of ground sage and two eggs and some salt and pepper. I trim the Livers and coat them in flour and I fry them with some onions in some butter and EVOO. I then add them to the cornbread mixture and add some chicken broth...enough to make it wet, but not soupy. I then bake everything at 350 degrees for 30-45 minutes. Enjoy!