Cornbread Stuffing

Name: Cornbread Stuffing
Ingredients: 1 (8 1/2 ounce) box cornbread mix; 14 ounces cream-style corn; 2 celery ribs, diced small; 1 medium onion, chopped fine; 4 ounces chicken gizzards, chopped fine; 1 cup chicken broth; 1 -2 tablespoon Lawry's Seasoned Salt; 2 minced fresh garlic cloves

8 ingredients

5 steps

Ingredients

1 (8 1/2 ounce) box cornbread mix
14 ounces cream-style corn
2 celery ribs, diced small
1 medium onion, chopped fine
4 ounces chicken gizzards, chopped fine
1 cup chicken broth
1 -2 tablespoon Lawry's Seasoned Salt
2 minced fresh garlic cloves

Directions

1

put together cornbread according to package instructions, omitting milk and substituting the milk for creamed corn (use 1 egg and use creamed corn instead of milk). Bake and set aside.
2

Season gizzards with seasoned salt, then toss gizzards into a frying pan with a touch of oil so they wont stick. cook until browned and set aside. DO NOT DRAIN!
3

In a large baking dish, crumble the cornbread, but don't turn it into breadcrumbs :).
4

To that, add cooked gizzards with it's liquids, celery, onion, and garlic. Pour chicken broth over the entire mixture and toss lightly with your fingers to distribute the broth throughout the cornbread.
5

Bake at 350 degrees for about 15 minutes until liquid is absorbed and the top of the cronbread is slightly browned. Now that's good stuffing!