So, admittedly – I’m a dork cook! I’ve learned to cook because I had to and I can follow directions. Thank goodness for my mother and her patience and the fact that she typed up all her recipes way back in 1991 and put them in a binder for me. The truth is, her recipes are basic, easy, and delicious so even a dork cook, like me, can whip out a Thanksgiving Dinner that will taste like Mom made it.
With that in mind, I’m going to share my mother’s recipe for Homemade Cornbread Dressing. Don’t be afraid because it is really, really easy to make. Here we go!
Mimi’s Cornbread Dressing
1 Pan of cornbread
4 slices stale bread, toasted
1 package Pepperidge Farm Herb seasoned stuffing (8 oz.)
1 diced onion
1 cup diced celery
4 tablespoons butter of margarine
3 eggs, slightly beaten
salt and pepper to taste
cooked, chopped, turkey giblets
4 cups giblet broth
Saute onion and celery in butter. Cook the turkey giblets in water with 1 rib of celery and salt, pepper, etc. for several hours or until tender. Remove celery stalk from broth. Remove giblets from broth and reserve broth. Chop cooled giblets. Crumble breads and stuffing mix, add sauted vegetables, eggs, chopped giblets and broth. If not wet enough add a little water. Place in a large flat baking dish. Bake at 350 degrees for 30 minutes.