Thanksgiving Recipes: Thelma’s Southern Chicken Gizzard Cornbread Stuffing

The only time of the year that you really get to savor the flavors of your mom’s homemade cooking is during the holiday season. It seems the foodcooked during Thanksgiving and Christmas is sprinkled with some magicalingredients. I say this because the aromatic smells coming from the kitchenduring the holidays will usually whisk you back to a childhood-like anticipation, where you cannot wait to dig into the scrumptious creations. The smell of turkey, ham, potatoes, pies, cakes, and the most important dishof all, your mom’s stuffing, will make anyone’s pallet burst with anticipation.

This Thanksgiving, I decided to try making Thelma’s cornbread stuffing with chicken gizzards. When I say, this stuffing should be its own food group; I’mnot kidding! I want to share my mom’s secret cornbread stuffing recipe with all of you as a holiday gift. I’d also like to wish everyone a safe and happyThanksgiving and hope you enjoy your family, friends, and Thelma’s Chicken Gizzard Cornbread Stuffing! Happy Thanksgiving, everyone!

Thelma’s Chicken Gizzard Cornbread Stuffing


2 pans of cornbread ingredients
2 boxes of Jiffy Corn Muffin Mix
2 eggs
1 stick unsalted butter
½ cup (120 ml) whole milk
2 medium-sized baking pans

Stuffing Ingredients:

1 bag (12 oz) Pepperidge Farm Country Style Cubed Stuffing
2 large onions
1 green pepper
1 large bunch of celery with leaves
2 cups (475 ml) of chicken or turkey broth
Gizzards from a turkey or chicken
1 chicken-flavored bouillon cube
5 cups (1190 ml) of water
2 tablespoons (40 g) sea salt
1 tablespoon garlic powder
1 large aluminum pan

Making Cornbread:

1) Preheat oven to 400 degrees F (204 degrees C).

2) Pour the 2 boxes of Jiffy Corn Muffin Mix into a large bowl and set aside.

3) Over a medium heat, cook ½ stick of butter in a frying pan for about 5 minutes until browned, then place aside.

4) In a small bowl, thoroughly whisk the 2 eggs and milk together, then add to the dry corn muffin mix.

5) Add the browned butter to the corn muffin mixture and stir thoroughly.

6) Heat the remaining butter in the frying pan over a medium flame until thebutter foams.

7) Turn off the flame and pour the melted butter into the bottom of bothbaking pans. Make sure to coat the entire bottom of the pan with the meltedbutter.

8) Pour the cornbread batter into the baking pans evenly over the meltedbutter.

9) Place the baking pans in the oven and bake for 25-30 minutes until thecenter is firm and the top is brown.

10 Remove the cornbread from the oven and let cool for several hours orovernight.

Making Cornbread Stuffing:

1) Place the dry stuffing mix into a plastic Ziplock bag then pound the cubesdown to a chunky consistency. (Do not ground the cubes down to bread crumbconsistency).

2) Place the dry mix into a large bowl.

3) Cut 3 celery stalks into thirds. Make sure to cut off any leaves and stemsthen mince the celery thirds into small pieces. Afterward, mix the celery into the dry stuffing mix.

4) Cut the 2 onions into fourths. Mince onions then mix into dry stuffing mix.

5) Cut the large green pepper in half then cut the half into 1/3 inch (8.5 mm) strips. Mince the strips, then stir into the dry stuffing mix.

6) Crumple both pans of cooled cornbread into the dry stuffing mix and mix thoroughly. Place stuffing mixture aside.

7) On medium heat bring 5 cups of water in a medium-size saucepan to a bowl.

8) Add two stalks of celery with leaves, sea salt, the Bouillon cube, garlicpowder, and gizzards into the bowling water. Reduce heat and allow thegizzards to simmer for 30 minutes.

9) Remove gizzards from water. (Ensure to set the water you cooked thegizzards in aside for use later.)

10) If you would like, you can chop the gizzards into small pieces and mixthem into the dry stuffing mix. If not, through the gizzards away.

11) Beat 2 eggs and add to the dry stuffing mix then pour 1 cup of chicken orturkey broth (from a cooked bird or from a box) into the stuffing mix thoroughly!

12) Slowly stir in 1 cup of water from the saucepan into the stuffing mix. Continue to mix in the water from the saucepan and broth, 1 cup at a timeuntil the mixture is moist but not soupy. You do not want the consistency to be watery.

13) Pour a small amount of broth on the bottom of the aluminum pan. Thiswill help prevent the stuffing mix to dry out and burn.

14) Preheat the oven to 300 degrees F (150 degrees C), scoop the cornbread stuffing mix into the aluminum pan, then smooth the mixture out evenly to coat the pan.

15) Cover the pan with aluminum foil and place in the oven. Cook for 45 to 50 minutes. Take the foil off of the pan the last 15 minutes of cooking. Continue to cook until the top is lightly brown and/or becomes crunchy.

16) Serve hot.

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