Southern Corn Bread Stuffing

Title: SOUTHERN CORN BREAD STUFFING

Categories: Stuffing

Yield: 8 Servings

Giblets from a turkey

20 oz Condensed chicken broth

1/2 c Margarine

1 c Onion; chopped

1 c Celery; chopped

3 tb Poultry seasoning

1 lg Cornbread, pan

-make a few days in advance

4 sl White bread

3 Egg; slightly beaten

1 ts Pepper

1 c Pan drippings; from cooked

-turkey

Boil the turkey giblets in Salted water for 45

minutes. pour off water and set giblets aside to cool.

When cool, chop. In large saucepan, combine broth,

margarine, onions, celery and poultry seasoning. Boil

15 minutes. Heat oven to

325 F. Grease a large

baking pan with margarine and crumble cornbread finely

into it. Tear white bread into small pieces and mix

with corn bread by hand. Add eggs and pepper and mix

well by hand. Pour boiling broth over corn bread

mixture and mix well, adding half of the giblets. sake

for about an hour, basting occasionally with pan

drippings. Bake until lightly crispy around the edges.

Put the remainig giblets in gravy and serve with

turkey. --