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Farmgirl challenged me to post Sharn Jean's recipe for stuffing; I finally got her to hold still long enough for me to write it down. In spite of her admonishment that "the cooks will know how to do it", I got as many specifics as I could. Here it is!


Ingredients for cornbread

2 cups yellow corn meal
2 cups flour
2 Tbs baking powder
2 and 1/2 cups milk
1 tsp. salt
2 eggs
1/2 cup vegetable oil

Mix ingredients in a mixing bowl; pour into a greased, 9X13" cake pan.
Place into a preheated 400 degree oven and bake for 30 to 35 minutes.
Cool; crumble and allow to dry for a couple of days.

Ingredients for Stuffing

Dry Cornbread (above)

1-14oz package of Seasoned Bread Stuffing Mix (Sharn Jean uses Pepperidge Farm)

2 cups chopped celery

2 cups chopped onion

2 cups chicken broth

2 cups (approximate) turkey broth/drippings

Salt, pepper and sage to taste

Heat onion, celery and chicken broth in a sauce pan until celery is tender.

Mix cornbread and bread stuffing mix in a large bowl; add onion/celery/chicken broth.

Add turkey drippings to effect a wet (but not soupy) mix; add salt, pepper and sage to taste.

Add 3 eggs and mix well

Place in a large pan, 3 or 4 inches deep. Bake at 350 degrees for about 1 hour, until brown around edges and done in the center.

Best served with giblet gravy.

Note: The boss says that the amount of celery, onion and seasoning (I like a lot of sage) is pretty much a personal preference, and you will have to adjust it to your own liking.



Giblets from turkey...gizzard, neck, tail, heart (not liver)

2 or 3 eggs; boiled

2 cups chicken broth (approximate)

flour/water thickener

salt and pepper

Cook the giblets in sauce pan in about 2 cups of chicken broth until done (about an hour or so). Remove giblets, drain and allow to cool. Strain the broth.

Boil eggs until done; slice/dice.

Cut up giblets; tease any meat from the neck. Discard the tail

Add turkey drippings and/or chicken broth to make however much gravy you want. Bring to a boil; add the flour/water thickening until it is the right consistency. Add the eggs, giblets and seasoning to taste. I always apply the gravy liberally to my dressing and mashed potatoes; some folks prefer cranberries on their dressing.
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