Grandma Nita’s Cornbread Stuffing With Sausage and Giblet Gravy

The aroma alone could transport me back to Thanksgivings at Grandma Nita’s. The entire house, usually smelling faintly of lilac and dusting powder, would be completely overwhelmed by the savory scent of sausage and herbs, all anchored by the comforting, slightly sweet fragrance of freshly baked cornbread. I remember sneaking into the kitchen before dinner was served, hoping for a spoonful of that delectable stuffing, the anticipation building with each passing minute until the grand feast was finally unveiled. Grandma Nita’s cornbread stuffing wasn’t just a side dish; it was the heart of the holiday.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 2 hours 30 minutes
• Servings: 10
• Yield: One large baking dish
• Dietary Type: Not Gluten-Free

Ingredients

For the Cornbread:

• 1 1/2 cups cornmeal
• 1/2 cup flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 egg
• 2 cups buttermilk
• 2-3 tablespoons bacon drippings

For the Dressing:

• 1/2 loaf Italian bread (not baguette)
• 1 turkey giblets (neck, gizzard, heart)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 small bunch celery leaves
• 1 onion, chopped
• 1/4 cup carrot, chopped (about half a carrot)
• 1 bay leaf
• 1 tablespoon parsley, chopped
• 1 egg
• 1 lb pork sausage
• 3 onions, chopped
• 1/2 stalk celery, chopped
• 4 cups water
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 1/2 teaspoon sage (or to taste)
• 1 egg (optional)
• 1 (7 ounce) can mushrooms, with juice

For the Gravy:

• 4 tablespoons cornstarch, heaping
• 1 cup water
• 1 (7 ounce) can mushrooms, finely diced (optional)

Equipment Needed

• Large cast-iron skillet
• Large baking bowl
• Saucepan
• Large frying pan
• Measuring cups and spoons
• Knife
• Cutting board

Instructions

1. Prepare the Cornbread: In a large mixing bowl, combine the cornmeal, flour, salt, baking soda, and egg. Add the buttermilk and bacon drippings, and mix until just combined. Be careful not to overmix.

2. Bake the Cornbread: Pour the cornbread batter into a large cast-iron skillet. Bake at 450°F (232°C) for 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let cool slightly.

3. Dry Out the Italian Bread: While the cornbread is baking, dry out the Italian bread by baking it in the same oven for a couple of minutes. Watch it closely to prevent burning. You want it lightly toasted and firm.

4. Crumble the Breads: Once both breads are cool enough to handle, crumble the cornbread and pull the Italian bread apart into small chunks. Place both in a very large mixing bowl.

5. Cook the Giblets: In a saucepan, combine the turkey giblets, salt, pepper, celery leaves, 1 chopped onion, chopped carrot, bay leaf, and parsley. Add the whole egg (in shell) and 4 cups of water. Bring to a boil, then reduce heat and simmer for 30 minutes.

6. Sauté the Sausage: In a large frying pan, combine the pork sausage, 3 chopped onions, and chopped celery. Fry until the sausage is fully cooked and browned, breaking it up with a spoon as it cooks.

7. Combine Ingredients: Add the cooked sausage mixture to the crumbled bread in the large bowl.

8. Add Mushrooms & Broth: Add the can of mushrooms (with the juice) to the bowl. Then, add about 1/4 cup to 1/2 cup of the broth from the cooked giblets, adding enough moisture to moisten the bread without making it soggy.

9. Optional Egg Binder: If desired, add the additional egg to the mixture to help the stuffing hold together better. This is helpful if you prefer a firmer stuffing.

10. Season to Taste: Add salt, pepper, and sage to taste. Mix well to ensure all ingredients are evenly distributed.

11. Bake the Stuffing: Transfer the stuffing mixture to a greased baking dish. Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until heated through and lightly browned on top.

12. Prepare the Giblet Gravy: Carefully remove the cooked egg from the giblet broth. Finely dice the boiled egg and the cooked gizzard from the turkey giblets. Grate the liver (also from the giblets).

13. Combine Gravy Base: In a saucepan, combine the diced egg, gizzard, grated liver, and the juice from boiling the giblets. Turn the burner on high and bring to a boil.

14. Optional Mushrooms (Gravy): If desired, add the optional can of diced mushrooms to the gravy.

15. Season the Gravy: Add salt and pepper to taste.

16. Thicken the Gravy: In a small bowl, mix the cornstarch with the 1 cup of water until smooth. This prevents lumps from forming.

17. Finish the Gravy: Once the sauce has reached a boil, gradually stir in the cornstarch mixture. Continue stirring until the gravy thickens to your desired consistency.

Expert Tips & Tricks

• Make-Ahead Magic: The cornbread can be baked a day or two in advance. Just wrap it tightly and store it at room temperature. The giblets can also be cooked ahead and stored in their broth in the refrigerator.
• Sausage Selection: Use a good quality pork sausage with a good amount of fat for the best flavor and texture. For a spicier kick, use hot Italian sausage.
• Moisture Control: Be careful not to add too much broth to the stuffing mixture, as it can become soggy. Add it gradually until the desired consistency is reached.
• Browning Boost: For a more deeply browned top on the stuffing, broil it for the last few minutes of baking, keeping a close eye on it to prevent burning.
• Crispy Edges: If you prefer crispy edges, spread the stuffing in a thinner layer in the baking dish.

Serving & Storage Suggestions

Serve Grandma Nita’s Cornbread Stuffing hot, alongside roasted turkey, mashed potatoes, and cranberry sauce for a complete Thanksgiving feast. The stuffing pairs well with the richness of turkey and the tartness of cranberry sauce.

To store leftovers, allow the stuffing and gravy to cool completely before transferring them to airtight containers. Store in the refrigerator for up to 3-4 days. You can also freeze the stuffing for up to 2-3 months. To reheat, bake the stuffing in a preheated oven at 350°F (175°C) until heated through. Reheat the gravy gently on the stovetop, adding a little broth if necessary to thin it out.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	341.5 kcal	N/A
Calories from Fat	134 g	39%
Total Fat	15 g	23%
Saturated Fat	4.9 g	24%
Cholesterol	79.8 mg	26%
Sodium	1165 mg	48%
Total Carbohydrate	37.4 g	12%
Dietary Fiber	3 g	11%
Sugars	5.1 g	N/A
Protein	14.5 g	29%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free Option: Substitute the flour in the cornbread with a gluten-free all-purpose flour blend. Be sure to use gluten-free Italian bread as well.
• Vegetarian Version: Replace the pork sausage with vegetarian sausage crumbles. Omit the giblets and use vegetable broth instead of water for cooking the celery, onion, carrot, and herbs.
• Spicy Kick: Add a pinch of cayenne pepper or some chopped jalapeños to the stuffing mixture for a bit of heat.
• Herb Variations: Experiment with different herbs, such as thyme, rosemary, or marjoram, to customize the flavor profile.
• Fruit Infusion: Add some dried cranberries or chopped apples to the stuffing for a touch of sweetness and texture.

FAQs (Frequently Asked Questions)

Q: Can I make this stuffing a day ahead of time and bake it the next day?
A: Absolutely! Assemble the stuffing completely, cover it tightly, and refrigerate it overnight. Add about 15-20 minutes to the baking time when you bake it the next day.

Q: Can I freeze this stuffing?
A: Yes, you can freeze the stuffing after it has been baked. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Q: What if I don’t have bacon drippings for the cornbread?
A: You can substitute the bacon drippings with melted butter or vegetable oil. While bacon drippings add a unique flavor, the other options will work just fine.

Q: Can I use a different type of bread for the stuffing?
A: While Italian bread is traditionally used, you can substitute with other types of sturdy bread, such as sourdough or French bread. Avoid soft breads like sandwich bread, as they can become too mushy.

Q: Is it necessary to use the egg in the stuffing?
A: The egg acts as a binder and helps the stuffing hold together. However, if you prefer a looser stuffing, you can omit it. Just be mindful that it might crumble more easily when serving.

Final Thoughts

Grandma Nita’s Cornbread Stuffing with Sausage and Giblet Gravy is more than just a recipe; it’s a cherished family tradition. It’s a labor of love, a symphony of flavors, and a heartwarming reminder of Thanksgivings past. I encourage you to give this recipe a try and create your own memories around this comforting dish. Feel free to adapt it to your own tastes and preferences, and most importantly, share it with loved ones. Perhaps pair it with a crisp white wine or a light-bodied red for the perfect Thanksgiving meal.