Good Afternoon All! I have been meaning to blog about my mom's Corn Bread Stuffing for some time now but always forget to take pictures. I remember when I tried her recipe for the first time about 8 years ago for Thanksgiving. I called her probably a thousand times to make sure I was doing it correctly. LOL! See, my mom just eye ball her ingredients which made it harder on me. She never have the exact measurements to any of the things she cooks. I guess that's where I get it from because it took me some time to re-do a lot of my dishes so that I can share the exact measurements with you guys. It sure isn't easy to do I tell ya that. I don't even like stuffing and neither does my girls so I only make this during the holidays when I have friends and family over.
Below is the list of ingredients that I use and of course I added my own twist to my mom's recipe. It wouldn't be me if I didn't! I promise to come back and update this blog with pictures and measures that next time I make it. I have not mastered my mom's stuffing yet but I am working on it. LOL! Don't get me wrong, each time I've made it everyone enjoyed it. So I must be doing something right huh?
Mom’s Corn Bread Stuffing My Way....
Ingredients:
Corn bread mix
Corn Meal
Chicken gizzards
Chicken necks
Hot and spicy ground sausages
Eggs
Onions, finely chopped
Green and red peppers, finely chopped
Celery, finely chopped
Sage (half and half)
Smoked paprika (half and half)
Butter
Sugar
Poultry seasoning (half and half)
Red pepper flakes (half and half)
Garlic powder
Salt and Pepper (half and half)
Preheat oven at 400 F.
Cook chicken necks and gizzards with onions, red and green peppers and all other ingredients in a pot except for celery, sugar, butter, sausage, egg and corn meal.
Save some of the chopped peppers and onions for later use. (If you use Jiffy corn bread mix, prepare following box instructions and set aside.)
Fry up the sausage in a pan and set aside.
Once gizzards and necks are tender (where you can just strip the meat from the bones), *save the juices*; in a large bowl, combine gizzards (finely chopped), chicken necks (discharged bones), sausage, onions, peppers, celery, eggs, the rest of the seasoning and all other ingredients and mix well.
Pour mixture into a baking dish and place cubes of butter on the top of mixture; bake at 350 degrees in the oven.
Enjoy!
Jill's Comfort Zone
