So what’s the difference between “stuffing” and “dressing”? Well I never knew the difference. I just called it stuffing since that’s what my parents called it. I never knew there was a distinct difference till this year. Stuffing is cooked inside the turkey, where as dressing is cooked in a pan. I know I know, this recipe is technically “dressing” but I just can’t seem to change my ways. It’ll forever be stuffing to me. It’s what I’ve called it my whole life! Call it whatever you want, but I promise you it’s damn good and the name doesn’t matter at the end of the day! I will say however, this dish has the texture and density of stuffing but it’s baked in a pan like dressing. It’s moist, dense, and packed with turkey giblets and flavor. It’s the perfect addition to your thanksgiving table.
I’m not a traditional girl when it comes to holidays. I love to mix things up and try new things when it comes to the menu. But this stuffing is something that I will be cooking every year for the rest of my life. I grew up eating this stuffing as a little girl when my grandmother would make it. My grandmother is now very sick and can no longer cook so my mom and I have taken over the tradition. I’m not sure where my grandmother got her recipe, maybe her mother? Either way, it’s a recipe I’ll cherish forever and continue on the tradition every thanksgiving. I might be biased, but it’s honestly the best stuffing I’ve ever had.
MY GRANDMOTHERS CORN BREAD STUFFING
Prep time: 40 minutes
Cook time: 45-50 minutes
Total time: less than 2 hours
- 2 boxes of your favorite yellow cornbread mix, baked to packed instructions.
- 1 medium white onion, diced small
- 3 stalks celery, diced small
- Turkey giblets and neck
- 4 cups water
- 1 cup turkey drippings
- 1 cup heavy cream
- 2 eggs
- 2 tbsp kosher salt
- 2 tbsp dried sage
Day before thanksgiving: (to save time)
Prepare the cornbread according to package instructions.
Day of thanksgiving:
Preheat oven to 425 degrees F.
Add 4 cups water to a pot along with turkey giblets and neck. Bring to a boil then reduce to a simmer for 10 minutes. Turn off heat and remove giblets and neck from the stock.
Cut giblets and neck meat into tiny pieces. Set aside giblets and stock for later use.
In a large bowl, combine cooked corn bread and eggs. Mix till moist. Add in onion, half of the chopped giblets and neck meat, celery, salt, sage, heavy cream and chicken drippings. Mix together with your hands in order to incorporate everything thoroughly. The texture should be moist at this point.
Slowly add in the giblets stock to the mixture. You will end up using about 2.5 cups. The texture should be very moist (like a batter).
Note: the left over giblets, neck meat and stock will be used for the gravy. Save them separately in Tupperware in the fridge till ready to make.
Spray a large 10×12 baking dish with cooking spray and add in stuffing mixture.
Cook the stuffing for about 45-50 minutes. Use a toothpick to test the center of the stuffing. If it comes back clean, it is ready. Be sure not to overcook or else the stuffing will be dry.