Cornbread dressing

Since Thanksgiving is upon us I will share my Grandma's cornbread dressing. I make me a bit different, but taste pretty dog on close to hers. I will share both.

Grandma's Cornbread Dressing:

liver, gizzards, kidneys from turkey
3 boxes of cornbread stove top
1 cup of cornmeal
1 medium onion, chopped
4 stalks of celery, chopped
5 1/2 cups of water


In a pot boil liver, gizzards, and kidneys from the turkey with salt and pepper. Once they are done, remove from pot to cool. Once they have cooled, dice them.

Preheat oven to 350 degrees.

In a bowl mix stove top and cornmeal, add meat, onion, and celery. Bring water to a boil. Pour water into stuffing mix, make sure to get all the stuffing moist. Butter the bottom of a 11 x 9 baking dish. Place stuffing into the dish and bake for about 30 mins or until brown and crusty.


My take on Cornbread Dressing:

1 large package Pepperidge farms cornbread stuffing
1/2 cup cornmeal
1/2 cup turkey
3 Tbsp onion powder
3 Tbsp garlic powder
1 Tbsp sage
2 Tbsp celery seeds
4 cups chicken stock

Preheat oven to 350 degrees.

Bring chicken stock to a boil with onion powder, garlic powder, sage, and celery seeds. Add turkey, cornbread stuffing and cornmeal. Mix till all moist, if it seems a bit dry just add some water or more chicken stock to finish moistening it.

Butter an 11 x 9 baking dish, put stuffing in dish, bake for 30 mins or until brown and crusty.