2 pans of cornbread *
*I use Aunt Jemima Self Rising White Cornmeal Mix and prepare it per the directions on the back. You'll want it to have some crunchy edges so it's okay to "overcook" it just a little.
Finely and thinly chop:
1 small onion
3 stalks celery
Put in a sauce pan and cover with chicken broth.* Bring to a boil and let simmer for 30 minutes.
*I use Swanson's Chicken Broth in the large box (found in the soup aisle).
**You will also want to take the extra turkey parts that you find in the body cavity of the turkey and cover them with water and boil them for 30-40 minutes. Discard the "parts" but save the broth and add it to the celery and onions.
Both of these steps can be done ahead.
In a large, greased, (disposable) pan, crumble up the cornbread and add 4-5 slices white bread (also crumbled.) Toss with your hands to evenly mix.
Whisk or mix together 4 scrambled eggs, the cooled celery and onion broth, two cups of chicken broth and 1 teaspoon (+) of black pepper. (You should not need salt because of the chicken broth.) Pour mixture evenly over the cornbread and white bread mixture.
The mixture should be "soupy" at this point. If it's not, add more broth. (When the eggs cook, it will thicken everything up.)
Put in a pre-heated 375 degree oven. Reduce heat to 350 degrees and bake for approximately 30 - 45 minutes.
Juli's "Pretend" Giblet Gravy
Bring 2 cups of chicken broth to a boil.
Whisk together 1 Tablespoon cornstarch with 2 Tablespoons water (so it's not lumpy. If you need to add a little more water, it's okay.)
Add 1 finely chopped boiled egg to boiling broth.
Whisk in the cornstarch mixture.
Add 1/3 cup cooked dressing and 2 T real butter.
Serve over dressing.
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