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“I like this recipe because it's basic enough for you to add and subtract whatever you want. Feel like you want to add walnuts and cranberries? Go ahead! Not a giblet fan? Leave them out! Whatever suits your fancy!”
READY IN:
1hr 30mins
SERVES:
8-12
YIELD:
1 Pan
UNITS:
US

Ingredients Nutrition

  • 8 inches pan cornbread
  • 1 sleeve saltine crackers or 1 Ritz cracker
  • 7 -10 slices white bread or 7 -10 slices a loaf French bread, Dried
  • 2 cups chopped celery
  • 1 large onion, Chopped
  • 1 green bell pepper, Chopped
  • 2 garlic cloves, Chopped
  • 1 lb jimmy dean sage sausage, Cooked, Crumbled, and Drained (optional)
  • 1 cooked turkey giblets, Gizzards from the Turkey (optional)
  • 12 cup unsalted butter
  • 1 tablespoon poultry seasoning
  • 1 teaspoon sage (May omit if using sage sausage)
  • 6 eggs, Beaten
  • 6 -8 cups chicken stock (I like to use Kitchen Basics Brand)
  • salt and pepper

Directions

  1. Preheat oven to 350 Degrees.
  2. Crumble cornbread, crackers and white bread in a large bowl and set aside.
  3. Saute celery, onion, bell pepper and garlic in butter for 5-10 minutes or until transparent and fragrant.
  4. Pour sauteed vegetables of bread mixture.
  5. Add meat and seasonings and stir well.
  6. Add stock and start with 6 cups; mix well and taste. If it looks dry, add more stock but be careful not to make it soupy.
  7. Give a final taste for flavor before adding beaten eggs.
  8. Add beaten eggs and mix well.
  9. Pour into a greased pan, minimum size 9x13 or 2.5 quart casserole.
  10. Bake 45 minutes to an hour.

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