Real Cornbread Dressing

A savory cornbread stuffing with sausage, chicken giblets, celery, carrots and onion.

Ingredients:

• 2 lb mild breakfast sausage
• 1 lb chicken giblets, cooked and finely chopped
• 2 large onions, diced
• 5 stalks celery, thinly sliced
• 4 carrots, minced
• 6 eggs
• 6 cups chicken stock
• 1 lb butter
• 2 16 oz cans evaporated milk
• 1 tbsp ground black pepper
• 1 1/2 teaspoon salt
• 2 tbsp poultry seasoning
• 2 tsp thyme
• 3/4 cup granulated sugar
• 3 lb toasted cornbread, crumbled

Directions:

Brown sausage, add onions, celery and carrots. Continue cooking, adding butter and evaporated milk, then simmer on low until vegetables are tender, yet still firm. Remove from heat to let cool slightly. In a large bowl, add seasonings to cornbread, including sugar. Add cooked ingredients and stir with hands. When mixed, add eggs, all at once and continue stirring. Add 1 cup stock at a time, until desired consistency is reached. Stuff poultry, or place in a casserole and cook 1 hour.

Number of Servings: 10

Notes from the Cook: This is my family-s all time favorite at Christmas and Thanksgiving.