My family LOVES this dressing, and I make it on more occasions than just holidays because it's so darned tasty! It's especially good if you make your own homemade cornbread and biscuits. Let the cornbread and biscuits "dry out" overnight before using for best results.
If you want to make this the BEST, make homemade cornbread and biscuits. Let the cornbread & biscuits sit overnight to dry, then crumble both in the quantities shown. Do not use boxed "sweet" cornbread mix.
Chop giblets and cook in butter in a medium skillet over medium heat, 2 minutes. Stir in celery and onion and cook until tender. Add 3 cups of the broth and stir in seasonings.
Crumble cornbread and breadcrumbs in a large bowl. Pour broth mixture (3 cups broth & veggies/spices) over the bread, stirring to combine and let sit for 15 minutes so the liquid can be absorbed. Taste at this point, and adjust seasonings as desired. Pour 1 more cup of broth over the bread then add sour cream and eggs, mixing well. Use remaining broth to adjust moistness of dressing. The mixture should be VERY moist at this point, but not soupy.
Pour mixture into greased cassrole and bake at 375 deg. for 45 min to an hour until firm and browned.