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Mrs. Edna's Classic Stuffing

The best stuffing you will ever make.
Prep Time2 hours 30 minutes
Cook Time25 minutes
Course: Side Dish
Cuisine: Southern
Keyword: Classic stuffing, Stuffing recipe
Servings: 8 People
Author: Laressa A.

Equipment

  • Cast Iron Skillet

Ingredients

Cornbread

  • 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

Stuffing

  • 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

Instructions

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!

Notes

*If using a food processor, do not let the gizzards and livers become like pâté: you want little crumbly pieces.