Cornbread Dressing

A southern-inspired cornbread dressing with a few additions that attribute to ALL of the flavors of this delectable dish!
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Course: Dinner, Side Dish
Cuisine: American
Keyword: cornbread dressing with turkey giblets, giblet cornbread dressing recipe, old fashioned southern cornbread dressing recipe, soul food cornbread dressing
Servings: 12 servings

Equipment

  • 1 9" Round Cake Pan
  • 1 Medium nonstick skillet
  • 1 small or medium saucepan
  • 1 13 x 9 baking pan

Ingredients

  • Turkey Neck, Gizzards, Heart and Liver (from inside the turkey; thawed, cooked, and meat cut and diced)
  • 1 recipe Honey Cornbread
  • 1 box Stovetop Stuffing (We used Savory Herb, but you can try any flavor blend you like)
  • 1 sleeve Ritz Hint of Salt crackers
  • 3 Tbsp unsalted butter
  • 1 12 oz frozen bag of Mirepoix vegetables (onions, celery, carrots)
  • 2 tsp ground sage
  • 1 tsp ground thyme
  • 1 tsp salt
  • 2 tsp ground black pepper
  • 1 tsp organic turmeric
  • 1 tsp Better than Bouillon Roasted Garlic Base
  • 2 cups Simple Truth Organic® Low Sodium Free Range Chicken Broth
  • 2 cups Simple Truth Organic® Gluten Free Low Sodium Vegetable Broth
  • 1 bay leaf
  • 1 14.5 oz condensed creamed soup (We used mushroom, but feel free to use what you like)
  • 1 large egg (beaten just enough to combine white and yolk)

Instructions

Honey Cornbread:

  • NOTE: Prior to assembling the dressing, it's critical that you make your Honey Cornbread a day or so in advance. However, if you're pressed for time, at least make it a few hours before you need it, allowing it time to fully cool and harden a bit.

Mirepoix Vegetables:

  • Let's grab that skillet and get that butter melting (medium-high heat), so we can saute the mirepoix vegetables.
  • Cook the vegetables until they soften and your onions are a bit translucent.
  • Add in the garlic base and seasonings. Turn off the heat, stir the ingredients, and set aside to let cool a bit.

Turkey Neck, Gizzards, Heart and Liver:

  • After thawing the turkey, removing the bag and its contents from the innards, you will need to wash the turkey neck, gizzards, heart and liver.
  • In your saucepan, add the turkey parts, enough water (or chicken broth) to cover them, and the bay leaf.
  • Turn heat to medium-high and bring to a boil. Once boiling, you can turn off the heat, remove the pan from the heat and allow to cool.
  • Once the meat is cooled, use a paring knife to remove all of the meat from any bone, and dice to bite-sized pieces.

Dressing Assembly:

  • Preheat your oven to 350°F.
  • Spray the bottom of your 13x9 baking dish with PAM spray or wipe with a neutral oil to prevent from sticking.
  • In your baking dish, crumble the honey cornbread along with the sleeve of crackers.
    NOTE: You can do this in a large mixing bowl and transfer it to your baking dish, or if you want to eliminate extra dishes for the spouse, the baking dish's fine!
  • Add the cooked vegetables and diced turkey meat to the cornbread cracker mixture.
  • Add the condensed creamed soup and egg, while folding all of the ingredients together. Fold until well combined and leveled out in the baking dish.
  • Cover the dish with foil and baked for an hour.
  • We know it's tempting but it's not quite done yet...remove the dish from the oven, as well as the foil from the dish and bake for 30 more minutes.
  • Once the 30 minutes are up, remove from the oven, let cool for a few minutes.
  • Serve hot and enjoy amongst other soulful favorites!
Tried this recipe?Let us know how it was!

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