Corn Bread Stuffing
(8 cups)
4 cups finely crumbled corn bread
4 tbsp butter
2 cups finely chopped onions
1 tbsp minced garlic
1 turkey gizzard
1 turkey liver
1 turkey heart
1 cup finely chopped sweet green peppers
1 cup finely chopped celery
1 cup finely chopped parsley
1 cup canned cream-style corn
2 hard-cooked eggs, coarsely chopped
1/4 lb (about 2/3 cup) finely cubed Gruyere or cheddar cheese
2 eggs, well beaten
salt and freshly ground pepper to taste
1/2 cup rich turkey or chicken stock
Crumble corn bread and set aside.
Heat butter in deep skillet and add onions and garlic. Cook, stirring, until onions are wilted.
Trim tough membranes from gizzard, liver and heart. Finely chop soft parts. There should be 1/3 to 1/2 cup. Add to onion mixture and cook, stirring often, about 2 minutes.
Add green peppers and celery and cook, stirring often, about 3 minutes. Remove from heat and let stand briefly. Add parsley, corn bread, corn, hard-cooked eggs. Blend well. Add salt and a generous grinding of pepper. Add broth and blend well.