Southern Cornbread Dressing and Giblet Gravy

Ingredients:

6 C. crumbled cornbread
8 biscuits, crumbled
1 medium onion, chopped
1 stalk celery, diced
5 T. butter, melted
3 large eggs, beaten
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. rubbed sage
1 tsp. poultry seasoning
4 C. chicken broth
1/2 - 1 C. milk

Directions:

In a large bowl combine the crumbled cornbread and biscuits. Add the onion and celery and mix well. Add the melted butter, eggs, seasonings and chicken broth. At this point stir in 1/2 C. milk, you want it a little soupy, add more milk if needed. Pour into two prepared (buttered) baking dishes...one 10x13 and one smaller one.

Pour the dressing to about 1" thickness in the baking dish (Nannie always said you want thin dressing not thick). Bake at 375 degrees for 45-50 minutes or until golden brown on top and set.

GIBLET GRAVY:

Ingredients:

2 C. water
Giblets from hen or turkey (neck, gizzard, liver and heart)
1 large egg
1 T. butter
2 T. milk
1/4 C. all purpose flour
1 T. cornstarch
pinch each of salt and pepper

Directions:

Place the giblets in a pot and cover with 2 C. water, bring to a boil and reduce the heat to medium, drop in the egg to boil along with the giblets. Cook for 20 minutes. Remove the egg and place in a cool bowl of water. Remove the giblets and set aside to cool enough to chop up and then pull as much meat as you can off the neck bone.

Combine the flour and the cornstarch in a bowl. Add in 1/4 C. of the water (broth from the pot) and whisk well. Add the 2 T. milk to the pot along with the butter and bring back up to a boil. Whisk in the flour mixture until smooth. Cook for 2-3 minutes to thicken up (this is not a thick gravy).

Remove from heat, stir in the chopped giblets, peel the egg and chop up and add to the mixture then salt and pepper to taste. Stir to combine well and serve over the top of the dressing.

Courtesy & Thanks to Janet's Appalachian Kitchen