Cornbread-gizzard stuffing taps into the frugal side of soul food, where nothing goes to waste and inexpensive ingredients are prized. It includes poultry gizzards, which are often discarded, and makes for a hearty side dish for roast turkey or chicken. For best results, bake the cornbread at least a day before you make the stuffing, and flavor the dish with crunchy vegetables that you like. Celery and green bell peppers are traditional, while red bell peppers and purple onion add color as well as texture.
Preheat your oven to 425 degrees and grease the baking pan. Mix 2 parts cornmeal and 1 to 2 parts milk. Add an egg, a spoonful of sugar and a small amount of oil, for every 2 cups of cornmeal.
Pour the cornbread batter into the pan and bake for about 25 minutes, or until golden brown on top. Let the cornbread cool completely, preferably overnight.
Mince the gizzard and an onion. Saute the onion in a small amount of butter until the pieces turn translucent. Add the chopped gizzard and saute for about three more minutes. Remove the pan from the heat and let the contents cool slightly.
Preheat the oven to 350 degrees Fahrenheit and grease the casserole dish.
Chop the crunchy vegetables.
Crumble the cornbread into a mixing bowl and add the gizzard-onion mixture. Stir in several handfuls of chopped vegetables and enough chicken broth to moisten the mixture. Season with dried herbs and spices, to taste. Add the broth a little at the time until it's moist but not soupy.
Ladle the cornbread mixture into the greased casserole dish. Bake for about an hour, or until the stuffing has browned on the surface.
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Ellen Douglas has written on food, gardening, education and the arts since 1992. Douglas has worked as a staff reporter for the Lakeville Journal newspaper group. Previously, she served as a communication specialist in the nonprofit field. She received her Bachelor of Arts from the University of Connecticut.