Giblet Gravy

Ingredients

• 8 servings pepper black freshly ground
• 7 slices oven-dried bread white
• 8 tablespoons butter 
• 0.8 cup buttermilk 
• 2 cups celery chopped
• 2  chicken bouillon cubes 
• 4 cups chicken broth 
• 7 cups chicken stock see 
• 1 cup self-rising cornmeal 
• 3 tablespoons cornstarch 
• 1  hardboiled egg sliced
• 2  eggs 
• 5  eggs beaten
• 1 large onion chopped
• 1 tablespoon poultry seasoning 
• 2 teaspoons poultry seasoning 
• 1 teaspoon sage 
• 1 teaspoon salt 
• 8 servings salt and pepper freshly ground
• 1  sleeve saltine crackers 
• 0.5 cup self-rising flour 
• 2 tablespoons reserved cornbread stuffing mix uncooked
• 8 servings giblets from turkey cooked (liver, heart, gizzard, and neck)
• 2 tablespoons vegetable oil 
• 0.3 cup water cold

Equipment

• bowl
• frying pan
• oven
• pot

Directions

1. Chop the giblets and the meat that has been removed from the neck. Using a saucepot, bring the stock to a boil.
2. Add the giblets, bouillon cubes, poultry seasoning, and raw stuffing to the mixture.
3. In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly. Reduce the heat and continue to cook for 2 to 3 minutes.
4. Add the salt and pepper, to taste, and add the sliced boiled egg.
5. Preheat oven to 350 degrees F.
6. In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines, and mix together and set aside.
7. In a large skillet, saute the chopped celery and onion in butter until transparent, approximately 5 to 10 minutes.
8. Pour
9. Sauteed mixture over cornbread mixture.
10. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning, and mix well.
11. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy.
12. Pour mixture into a greased pan and bake until dressing is done, about 45 minutes.
13. Serve with turkey as a side dish.