Dressing Recipe

This is Mom's famous thanksgiving dressing recipe! Be ready to be in the kitchen for a while. The recipe also requires that you bake the cornbread the day before.

Ingredients

  • 6-8 boxes of Jiffy Cornbread
  • 3-4 green bell peppers
  • 3 stalks of green onion
  • Salt (depends of your taste)
  • Black pepper (don't over do it)
  • 2-3 Tbsp Cumin
  • 3 Tbsp powdered garlic
  • 2 packages of gizzards
  • 3 eggs
  • 1 stick of butter

Prep

Preheat the oven to 350°F and grease aluminum pan to use later. Eggs need to be room temperature.


Instructions

Step 1

Following the directions on the cornbread box, bake the cornbread the night before to insure that it is completely cooled for the following day. (One egg and ⅓ cup of milk per box)

Step 2

In a big pot with water, add the salt, cumin, and powdered garlic. Then add the 2 packs of gizzards to simmer on a medium heat for 3 hours.

Step 3

While that is cooking, chop up the bell peppers and green onions.

Step 4

Melt the butter in a pan on low heat. Once melted, add the chopped peppers and green onions.

Step 5

Once the gizzards are cooked, remove them from the pot and chop them up. Save the broth from the gizzards for later use

Step 6

With the cooled down cornbread, tear up the cornbread into small pieces. Starting first by hand, ripping it apart, then grind it down into a grain-like powder between your palms.

Step 7

Add 3 eggs, the chopped up greens, black pepper, a small amount of the broth, and mix together. Continue adding the broth a bit at a time until it reaches your desired taste (Mom typically adds all the broth). Once finished, it should look like a cake batter.

Step 8

Add the mixture to the greased aluminum pan and cook at 350°F for 45-60 minutes. Be careful to overcook the dressing, monitor while baking. Enjoy!