I grew up eating this Cornbread Dressing every Thanksgiving and Christmas. I don't know who gave my Mother the recipe but all I can say is that it is delicious. The bacon is what makes it so special and I hope that you will try it at your next turkey day celebration!
2In a large pot place giblets, heart, liver, gizzard and neck in boiling salted water and turn to simmer. Cook until done. Dispose of giblets as you wish. Save broth and set aside. Note: I didn't find the neck until turkey was cooked, lol!
3Chop the onions.
4Chop the celery.
5Fry the bacon until crisp and save the bacon grease.
6Sauté the onions and celery in the bacon grease until they are tender and golden.
7Crumble the bacon.
8In a very large bowl, empty bag of seasoned bread cubes.
9Crumble the cornbread in with the bread cubes and mix well.
10Add the onions and celery to the bread mixture.
12Add the crumbled bacon.
14Add enough broth to bread, veggie and bacon mixture until it is the consistency of uncooked cornbread. Season with salt, pepper and poultry seasoning to your taste. I just keep adding until I like the flavor. Add some canned chicken broth if you run out of the cooked giblet broth.
15Stuff your turkey!
16Cook additional dressing in a casserole dish at 350 degrees until browned and bubbly. Any leftover dressing can be frozen for a nice roasted chicken in the future.
17Finished dressing! I gave the leftover dressing to my sister for her Christmas dinner with in-laws and this is the picture that she took because I forgot to take a picture of my finished product!