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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Family favorite for over 40 years. Ingredients:
1 bag purchased cornbread mix |
2 small onions finely chopped |
1 tsp salt |
1 tsp black pepper |
3 tbs sage |
3 stalks celery finely chopped |
2 tbs poultry seasoning |
5 hard-boiled eggs coarsely chopped |
4 lbs chicken gizzards boiled and ground coarsely |
4 cans chicken broth |
1 bag herbed bread crumbs |
garlic powder to taste |
onion powder to taste |
Directions:
1. I usually make a 9 x 14 pan of cornbread according to mix directions.
2. When cornbread, gizzards, and eggs are cooked let cool to touch.
3. Crumble cornbread, grind gizzards, chop eggs and combine with all other ingredients.
4. Should be moist but not wet.
5. Sprinkle more poultry seasoning on top, be generous.
6. I place in 9x14 cake pans and bake for about 1 hour, depends on the moisture content.
7. I am a dump cook so taste as you go to achieve the taste that is desired.
8. If you like a particular ingredient, you can increase the amount and not hurt the recipe.
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