Grandmothers Southern Dressing With Country Sausage And Turkey Gizzards Recipes

GRANDMOTHER'S SOUTHERN DRESSING WITH COUNTRY SAUSAGE AND TURKEY GIZZARDS

Steps:

• For the cornbread: Preheat the oven to 350 degrees F. Grease an 8-inch-square casserole dish with nonstick cooking spray.
• Whisk together the cornmeal, flour, baking soda and salt in a medium bowl. Set aside. Whisk together the melted butter, buttermilk and eggs in another large bowl. Add the wet ingredients to the cornmeal mixture and whisk until just combined.
• Pour the mixture into the prepared casserole dish and bake until golden and firm to the touch, about 40 minutes. Makes 10 cups.
• For the dressing: Preheat the oven to 375 degrees F. Grease a 9-by-13-inch casserole dish with nonstick cooking spray.
• Put the onions, celery and bell peppers in a food processor. Add the gizzards and process until the mixture is very finely minced but not mushy.
• Heat the oil in a large skillet over medium-high heat. Add the vegetable and gizzards mixture and the country sausage and cook, breaking up the sausage into small pieces with a wooden spoon and seasoning with salt halfway through, until the sausage is browned, 5 to 7 minutes.
• Melt the butter in a small saucepan over medium heat. Transfer the sausage mixture to a large bowl and add the cornbread, melted butter, garlic powder and dried Italian seasoning. Season with salt and pepper to taste and gently combine with a rubber spatula. Whisk together the milk and eggs in a small bowl and pour over the cornbread mixture. Add the chicken stock and stir to combine. Stir in the parsley and sage.
• Spread the mixture into the prepared casserole dish, pressing the mixture lightly until packed. Bake until slightly golden and set, 35 to 40 minutes. Serve immediately with hot sauce if desired.

GRANDMA NITA'S CORNBREAD STUFFING WITH SAUSAGE AND GIBLET GRAVY

Steps:

• Mix cornmeal, flour, salt, soda, 1 egg, buttermilk, drippings.
• Place in a large cast-iron skillet and bake 25 minutes at 450F or until golden and a toothpick comes out dry.
• While bread is baking, dry out 1/2 loaf of plain bread by baking it in the same oven for a couple minutes.
• When both breads are cool enough to handle, crumble the cornbread and and pull the Italian bread apart in small chunks.
• In a sauce pan, add giblets, salt, pepper, leaves of celery, 1 chopped onion, 1/2 carrot, chopped, bay leaf, and parsley. Place a whole egg in the water as well. Boil for 1/2 hour.
• In a large frying pan, combine pork sausage, 3 chopped onions, and 1/2 stalk celery. Fry until sausage is done and add to the crumbled bread in a large bowl.
• Mix the bread and sausage mixture, and one can of mushrooms with juice, adding about a quarter cup to half cup of the broth from the giblets for moisture.
• Optional: Add an egg to make the stuffing hold together better.
• Add salt, pepper and sage to taste.
• For the gravy, finely dice the boiled egg and the gizzard of the turkey. Grate the liver. Combine with juice from boiling giblets. Turn burner on high and bring to a boil.
• Optional: Add one can of mushrooms.
• Add salt and pepper to taste.
• For one quart of of gravy, mix four heaping tablespoons of corn starch into a bowl of 1 cup water and mix.
• When the sauce has reached the boil, stir in the starch mixture.