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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
skillet cornbread |
1 (8-ounce) package seasoned breadcrumbs (we tested with pepperidge farm) |
2 tablespoons poultry seasoning |
1 tablespoon rubbed sage |
1 1/2 teaspoons salt |
1 1/4 teaspoons pepper |
4 stalks celery, thinly chopped (about 1 cup) |
2 cloves garlic, minced |
1 large onion, chopped |
1 (1-pound) package chicken gizzards |
2 stalks celery, quartered |
1 medium onion, quartered |
1 tablespoon poultry seasoning |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 (20-ounce) container chicken livers, drained |
2 (12-ounce) containers fresh select oysters |
2 large eggs, lightly beaten |
Directions:
1. Crumble Skillet Cornbread into a large bowl. Add breadcrumbs and next 7 ingredients; stir well. Cover and let stand at room temperature 8 hours.
2. Place chicken gizzards in a large saucepan. Cover with water; add 2 stalks celery and next 4 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes.
3. Add chicken livers to saucepan; simmer 15 additional minutes or until tender. Drain, reserving 3 1/2 cups cooking liquid. Reserve gizzards and livers for giblet gravy, if desired.
4. Drain oysters, reserving liquid. Combine eggs, reserved cooking liquid, and reserved oyster liquid; add to cornbread mixture (dressing will be very moist).
5. Spoon cornbread mixture into a greased 13 x 9 x 2 baking dish. Push oysters gently and evenly into cornbread mixture. Bake dressing at 350° for 1 hour.
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