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Grandma Huffsmith's Dressing (stuffing), with Ann's Changes & and Cornbread Saturday, December 24, 2016, 12:40 PM

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Dressing / Stuffing

Chop

• 1 large onion chopped
• 6 celery branches chopped
• 6 Tbsp margarine
• 3 cloves garlic, chopped (Ann's addition)

Sauté in frying pan for 5 to 10 min. Add

• 1 lbs hamburger meat
• 2-3 sweet sausage links, without casing (Ann's addition)
• salt & pepper
• 3 large cloves of garlic

cover and cook slowly until meat is done

Mix

• Cornbread
  • Can use Jiffy Mix to make the cornbread
• 8 to 10 bread slices or 2-3 slices and Pepperidge Farm Herbed Seasoned Classic Stuffing¹

Crumble all together then mix with meat mixture

Add

• ~3-4 cups broth [from livers and necks and gizzards ... optional]
• 1 tsp poultry seasoning
• 1 tsp cumin (added 2023-11-23)
• Fresh or dried parsley, to taste

Cook for 45 min at 325°F

Gravy

To make gravy, cook livers, gizzards, and necks slowly (with salt and pepper) in

• 6 cups water.

chop livers, gizzards, and necks. Use drippings left from cooking fowl. Pour broth and livers into pan and stir up. Thicken in frying pan

Cornbread

Ingredients

• 1 cup corn meal
• 1 cup sifted flour
• 1/4 cups sugar (optional)
• 4 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 1 cup milk
• 1/4 cup shortening, soft

Directions

Mix all until smooth (1 min). Bake in 8" sq. greased pan. Preheat oven to 425°F. Cook 20 to 25 min

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