Cornbread Dressing
1 onion, diced
4 celery stalks, chopped
4 garlic cloves, minced
1 red bell pepper, diced
4 tablespoons butter
1 teaspoon poultry seasoning
1 teaspoon salt
1/4 teaspoon black pepper
3/4 to 1 pound chicken giblets
2 boxes cornbread mix
2 eggs (for the cornbread mix)
2/3 cups milk (for the cornbread mix)
1-1/2 cups chicken or turkey stock
Mix the cornbread according to package directions. bake in a shallow baking pan for 20 to 25 minutes or until golden brown. Meanwhile, sauté the onions, celery, garlic, and red bell peppers in butter until tender. Season with poultry seasoning, salt and pepper. Place giblets in a medium sized saucepan and cover with water. simmer giblets for 20 minutes or until cooked through. Drain and cool slightly. chop the giblets finely.
Crumble the cornbread into a large bowl. Add vegetables and chopped giblets. Stir to combine. Stir in chicken broth. Place dressing in a buttered 9x12 baking dish. Bake at 350 degrees for 45 minutes or until brown on top.
Make ahead tips:
Prep the vegetables up to 3 days ahead. Store in Ziploc baggies. Bake the cornbread up to three days ahead, crumble and store in Ziploc baggie.
Variations:
Add poblano or jalapeno peppers, and fresh corn. Don't like giblets? Substitute cooked ground pork sausage, pate, or create a vegan version with no meat (use vegetable broth).
Serves 8
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