Southern Dressin’ and Giblet Gravy

By Janet Crow

Guest Columnist

My favorite part of our Thanksgiving meal is the dressin’ and giblet gravy. I always make sure to cook enough, not just for the family, but so I can have leftovers for breakfast the next morning.

Many folks prefer stuffing, but I grew up with good ole dressin’ and I am so thankful that my Grandmother taught me how to make hers. Every time I make this, and I don’t just wait till Thanksgiving, memories of her crumbling up those biscuits and cornbread, adding just the right amount of seasonings and broth and the aroma of those pans of dressin’ baking up in the oven always come to mind. I could not wait for it to come out of the oven so I could get my corner piece of dressin’ and then load it up with the delicious giblet gravy. For more family recipes please follow me on Facebook at

Southern Dressin’ and Giblet Gravy

6 C. roughly crumbled cornbread

2 C. roughly crumbled biscuits (about 3 med. homemade biscuits)

2/3 C. diced celery

1 med. onion finely chopped

4 T. butter

4 C. chicken or turkey broth (use broth from your turkey or chicken if at all possible)

2 large eggs, beaten

1/4 C. milk

1/2 tsp. ground sage

1/2 tsp. poultry seasoning

1/2 tsp. salt

1/2 tsp. pepper

In a large bowl mix together the cornbread and biscuits by hand crumbling up a little more. In a skillet, melt the butter and saute the celery and onions for 4-5 minutes over med. high heat. Add this to the bread mixture. Add the broth, eggs, milk and seasonings. Stir to combine well, it should look somewhat soupy. Pour into a lightly greased 15x10x2 baking dish (or 2 smaller dishes). Bake in a 400 degree oven for 35-40 minutes or until golden brown on top. Remove and allow to sit for 10 minutes before slicing. Serve with the giblet gravy.

Giblet Gravy:

1 pkg. giblets and neck from a turkey

3 C. chicken or turkey broth

1 T. butter

3 T. all purpose flour

1 T. corn starch

1/4 C. milk

salt and pepper to taste

2 large hard boiled eggs, peeled and chopped

Place the giblets and neck in a pot and cover with the broth, cook over med. high heat for 30 minutes. Remove from heat and remove giblets and neck, then pull any meat off the neck bone and chop the giblets up, set aside. Return the broth to med. high heat and add the butter. In a bowl, whisk together the flour and cornstarch, add the milk and whisk to combine. Whisk this into the pot and whisk until it begins to thicken a little. Add back in the giblets and stir in the eggs. Cook until it is the consistency you prefer. We like ours as a thin gravy. Season with salt and pepper to taste.
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