Giving Thanks for Dressing.

Now I grew up an army brat so I've heard different terms for this dish.  Stuffing and dressing are most common. I may have a hard time coming up with a recipe because this one wasn't really written down and was passed from my grandmother to my mother to me.  One of those pinch of this, scoop of that type of dish.  I'm going to organize it for you and hope you like it.  Now when I was much younger say, 12-17, I didn't like or eat this stuff.  My dad was convinced I wasn't his child because of it.  I and my tastes buds grew thankfully and this is something I can eat with giblet gravy and dark meat turkey and cranberry sauce all day and next day leftovers set into a sandwich (that may be another post).  Let's get started, shall we?

Cornbread Stuffing
Preheat oven to 350 degrees
I start off making regular cornbread.  Might want to double that recipe depending on how many people you are making it for. Add sugar if it doesn't call for it because it's a southern thing.  I like Pioneer brand cornmeal and just follow directions on the back and bake and set aside.
1 pkg gizzards and livers (chicken)
1 large onion
1 large green pepper
1 stick butter
1 pkg Pepperidge Farm herb stuffing mix
2-3 eggs
1 can chicken or beef stock4-6 TBSP poultry seasoning (yes, I said TBSP, I believe in if you can't see the seasoning, it's not enough)
4 TBSP sage seasoning
2- TBSP season salt
2- TBSP black pepper
2- TBSP onion powder
in a small pot, put gizzards and livers with chopped onions and green peppers with a tsp of poultry and sage seasonings and a bit of salt and pepper on medium heat for about 30-45 minutes.  Scoop out gizzards and livers and chop as fine as possible and return to pot on warm heat
Now you are going to need a huge bowl to mix everything.
crumble the cornbread, add the pepperidge farm, cut butter into 4 squares and put in bowl, Using a spoon, add the gizzards, onions, and juice a cup at a time so butter can melt.  You don't want it steaming because you are going to add eggs and you don't want them to cook right now.  Add 2 eggs first and see how moist the mix is.  If you think your mix is still a bit dry, then open the chicken or beef stock.  Now add the seasonings.  I gave amounts because it sounded right but sometimes you have to eyeball it.  Taste a pinch because that's what we do.  If it tastes bland add either poultry seasoning or sage and pepper.  Spread in a foil lined pan and up the oven degrees to 375 and cook 45 minutes to 1 hour depending on how much you are making.  It should look nicely brown and crisp on top.  Like this:

Going for office potluck tomorrow.  I'll let you know if there are any leftover.  Finger licking good.