When you make corn bread of any kind, don’t worry about the leftovers. They are the foundation of this great side dish. This is the traditional dressing (or stuffing, as it is known farther north) of the South and is always served with giblet gravy and roasted turkey or baked chicken. It’s a classic below the Mason-Dixon line.
½ cup chopped onion
¼ cup chopped celery
¼ cup butter or margarine
4 cups corn bread crumbs
2 cups biscuit crumbs
4 eggs, lightly beaten
2 hard-cooked eggs
½ cup chopped chicken or turkey giblets
1 teaspoon sage
Salt and pepper
2 cups chicken broth
Preheat the oven to 350°. Sauté the onion and celery in the butter in a small skillet. In a large mixing bowl combine the onion, celery, corn bread crumbs, biscuit crumbs, beaten eggs, hard-cooked eggs, chopped chicken or turkey giblets, sage, and salt and pepper to taste. Mix well. Add the chicken broth and mix well. Pour into a greased baking or casserole dish. Bake for 35 to 40 minutes or until golden brown.
YIELD: 8 TO 10 SERVINGS