Southern Cornbread Stuffing


"One taste of this and everyone will insist you make the stuffing every year. My grandmother was from Aalabama and she passed it down to my mom who passed it down to me. You'll love's so traditional and flavorful and surprisingly easy to prepare."


2 h 0 servings yields 14
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Original recipe yields 0 servings



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  1. Boil turkey necks-gizzards-and livers together in lightly salted water for 1 hour. Remove from water and pick meat off the necks and cut the gizzards and livers into small pieces.Set aside.Reserve will use this in the stuffing as well.
  2. Bake cornbread and allow to cool...break into small pieces.
  3. In a skillet...melt butter and fry the celery and onions 10-15 minutes...add sausage and cook another 10-15 minutes until done.
  4. In a large bowl or pot combine cornbread--eggs--poultry seasoning--sausage,celery,and onion mixture--neck meat,gizzards,and livers-- white bread-- and salt and pepper. Add broth from boiling the turkey necks slowly one cup at a time. Mix well with hands until everything is saturated. Make sure you pick up everything from the bottom of the bowl. Continue adding broth until you are able to form the stuffing into a ball. You can use some to stuff the turkey and should have enough left over so you can put it in a pan and cover with aluminum and bake seperately. Bake the stuffing at 350 for 30 minutes then uncovered for 10 more.
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