Ingredients
4 cups waterTurkey gibletsCORNBREAD:1-1/4 cups all-purpose flour3/4 cup yellow cornmeal1/4 cup sugar2 teaspoons baking powder1/2 teaspoon salt1 large egg1 cup milk1/4 cup vegetable oilDRESSING:2 celery ribs, finely chopped1 large onion, finely chopped1 cup chopped pecans1 cup butter, cubed6 cups cubed soft bread (1/2-inch cubes)2 large eggs, beaten1-1/2 teaspoons poultry seasoning1 teaspoon salt1/2 teaspoon pepper
Preparation
In a large saucepan, bring water and giblets to a boil. Reduce heat; cover and simmer for 2 hours.
Meanwhile, in a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Combine the egg, milk and oil; stir into dry ingredients just until moistened. Transfer to a greased 9-in. square baking pan.
Bake at 400° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut cornbread into 1/2-in. cubes; set aside.
Strain broth, discarding giblets. Set broth aside; cool slightly. In a large skillet, saute the celery, onion and pecans in butter until vegetables are tender. Transfer to a large bowl. Stir in the cornbread, cubed bread, eggs, seasonings and enough reserved broth to reach desired moistness (about 1-1/2 cups). Save remaining broth for another use.
Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 35 minutes. Uncover; bake 8-10 minutes longer or until a thermometer reads 160° and top is lightly browned.
