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“This is a thanksgiving winner! This recipe has developed over the years and is soooo good!”
1hr 55mins
1 pan

Ingredients Nutrition


  1. Bake corn bread the night before.
  2. Clean gizzards, heart and liver.
  3. Bring to a boil and then simmer with 1/4 of onions, salt, pepper, bay leaves, and 1 clove garlic for about an hour.
  4. In a large bowl, crumble cornbread and set aside.
  5. Cumble and brown sausage in a large skillet.
  6. Drain on paper towels and set aside.
  7. In the same skillet, add margarine and saute remaining onions, garlic, peppers, celery, corn, parsley and mushrooms.
  8. Add sage, poultry seasoning, and goya packet and cook another minute.
  9. Add sauted veggie mixture to crumbled cornbread.
  10. Mix well.
  11. Add sausage.
  12. Take cooked turkey parts, cut them up and add to cornbread mixture.
  13. Mix well.
  14. Remove bay leaves from simmer pot and pour broth over cornbread mixture to moisten.
  15. Add chicken broth as needed.
  16. Stuff bird.
  17. Put any remaining stuffing in a baking dish and bake at 350 for about 55 minutes.
  18. Can be made a day in advance and covered tightly in fridge.

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