At one time or another, you have probably had cornbread dressing --- especially if you are from the southern U.S. This dish is often served with baked chicken or turkey, and is a staple at many Thanksgiving dinners. But few people outside the southern states have had it served with gizzards. In fact, most people have no clue what that is. The gizzard is an organ located in the digestive tract of birds as well as other mammals. The purpose of this organ is to help grind down food and work as a secondary stomach. Combine this meat with cornbread dressing for a true "Soul Food" meal.
Step 1
Boil the gizzards. Place a stockpot half-filled with water on the stove and turn the heat on "High." Bring the water to a boil and then place the chicken gizzards into the water. Reduce the heat and allow the gizzards to simmer for 30 minutes. Drain the water and place the gizzards in a bowl.
Step 2
Chop the gizzards into small pieces. The pieces should be no bigger than the nail on your pinkie finger. Set the chopped gizzards aside.
Step 3
Preheat the oven to 350 degrees Fahrenheit.
Step 4
Crumble one pan of cornbread into a bowl. Add 1 pack of crumbled crackers, 2 c. chicken broth, 2 c. cream of chicken soup, 1 tbsp. sage, 1 c. diced hard-boiled eggs and the chopped gizzards into the bowl. Mix the contents up until everything is moist from the broth. If you need to add more broth, do so one cup at a time. You do not want the consistency to be watery.
Step 5
Cover the bottom of an aluminum pan with 1/2 can of cream of chicken soup. This will help prevent the dressing from burning and sticking.
Step 6
Scoop the dressing mix into the pan and smooth it out until it evenly coats the pan.
Step 7
Cover the pan with foil and place in the oven. Cook for 30 to 45 minutes, or until the top is a light brown color and crunchy. Serve hot.
Tips and Warnings
- For a heart-healthy version, use low-fat chicken broth and cream of chicken soup.
Things You'll Need
- Chicken gizzards
- Water
- 1 pan cornbread
- 1 pack crackers, crumbled
- 2 cans chicken broth
- 2 1/2 cans cream of chicken soup
- 1 tbsp. sage
- 1 cup hard-boiled eggs, diced
References
- Southern Plate: Classic Comfort Food That Makes Everyone Feel Like Family; Christy Jordan; 2010
- The Family Kitchen: Easy and Delicious Recipes for Parents and Kids to Make and Enjoy Together; Debra Ponzek; 2006
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