---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Southern Corn Bread Stuffing
 Categories: Stuffing
      Yield: 8 Servings
 
           Giblets from a turkey
     20 oz Condensed chicken broth
    1/2 c  Margarine
      1 c  Onion; chopped
      1 c  Celery; chopped
      3 tb Poultry seasoning
      1 lg Corn bread, pan
           -make a few days in advance
      4 sl White bread
      3    Egg; slightly beaten
      1 ts Pepper
      1 c  Pan drippings; from cooked
           -turkey
 
  Boil the turkey giblets in Salted water for 45
  minutes. pour off water and set giblets aside to cool.
  When cool, chop.  In large saucepan, combine broth,
  margarine, onions, celery and poultry seasoning. Boil
  for 15 minutes.  Heat oven to 325 F.  Grease a large
  baking pan with margarine and crumble cornbread finely
  into it. Tear white bread into small pieces and mix
  with corn bread by hand. Add eggs and pepper and mix
  well by hand. Pour boiling broth over corn bread
  mixture and mix well, adding half of the giblets. sake
  for about an hour, basting occasionally with pan
  drippings. Bake until lightly crispy around the edges.
  Put the remaining giblets in gravy and serve with
  turkey.
 
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