Mrs. Edna is the original OG Thanksgiving Queen, surpassing my mother. How, you might ask, is this possible? It’s because Mrs. Edna is my grandmama! Mrs. Edna’s Classic Stuffing is a third generation recipe for stuffing and it’s the only way stuffing should be made. I still remember my first Thanksgiving away from my family and I had stuffing at a friends. It was so disappointing – I really thought everyone made stuffing how my family does it.
I have never tried a stuffing quite like this one. We don’t put dried fruit (big NO) in our stuffing and we don’t put the stuffing inside the turkey. My families stuffing is more like a pâté/cornbread mix. So if you don’t mind chicken liver and you like a little southern flare in your food, Mrs. Edna’s Classic Stuffing recipe could be your new favorite holiday recipe.
Now this is not like my Classic Cornbread recipe – this recipe is specifically for stuffing. It is not supposed to rise a ton and it should not be sweet.
You can use whatever pork sausage you choose, BUT make sure you’re using ground pork sausage with no casein.
The Gizzards and Chicken Liver
Gizzards and chicken liver can be found at your local grocer (went to my butcher for the chicken liver and Walmart for the gizzards). Growing up, my grandma didn’t have much so our family utilized every bit of the chicken: from the livers, to the feet. THESE NEED TO BE CLEANED – TRIMMED AND WASHED. With gizzards, there will be a film on it that needs to be taken off and fat to be trimmed. The liver also needs the fatty parts removed. If you watch this video up to the 1 minute and 42 second mark, this is how I would clean the gizzards (this isn’t the clearest video but you can see which parts of the gizzards needs to be cut off).
This recipe takes some time! I recommend making the cornbread, cleaning the gizzards and livers and sauteing the ground pork sausage the day before, getting the hard parts out of the way.
Mrs. Edna’s Classic Stuffing
- Cast Iron Skillet
- 2 Cups Finely Ground Cornmeal
- 1 Cup All-Purpose Flour
- 1 ½ Tbsp Organic Poultry Seasoning
- 1 ½ Tbsp Ground Sage
- 1 tsp Black Pepper
- 1 tsp Salt
- 2 Small Eggs
- 2 Tbsp Vegetable Oil
- 2 Cup Almond Milk, Unsweetened
- 16 Oz. Ground Pork Sausage
- 1 lb Chicken Livers, Cleaned
- 1 lb Chicken Gizzards, Cleaned and Trimmed
- 32 oz Chicken Broth
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1/2 Tbsp Ground Sage
- 1 Medium Yellow or White Onion, Minced
- 1 Cup Celery, Finely Chopped
For the Cornbread
- Preheat oven to 370°F
- Mix the cornmeal, flour, poultry seasoning, sage, salt and pepper together. In a separate bowl, whisk the eggs, then add in the vegetable oil and almond milk, stirring until mixed. Mix the dry with the wet until the batter is well combined without chunks.
- Place in oiled cast iron skillet and bake for 20 minutes, or until you can poke it with a fork and the fork comes out clean.
For the Stuffing
- In a skillet, thoroughly cook the sausage and then set aside.
- After thoroughly cleaning the livers and gizzards (refer to video), add the chicken broth, gizzards, livers, salt, black pepper, garlic powder, onion powder and sage to a pot.
- Place the pot on medium and cook for about 25 minutes. Once cooked, let the livers and gizzards cool for about 10 minutes.
- Using a draining spoon, scoop the gizzards and livers out, making sure you are not scooping out the broth, and either manually chop them into little pieces of use a food processor to pulse 6-7 times. *
Combining all the Ingredients
- Mix the stuffing and the cornbread together, adding the broth little by little. You want your stuffing to have moisture but you don't want it to be runny.
- When all ingredients are well combined, place your stuffing into an oiled cast iron skillet.
- Bake for about 25-30 minutes until the stuffing is browned on the top. Serve with gravy or by itself.
- Refrigerate for up to 4 days or freeze!