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Add a photoServings: 12
Ingredients
- 1 lg. pan of cornbread, cooked & crumbled
- 6 c. cooked rice
- 6 c. mashed potatoes
- 2 lg. onions, diced
- 4 limbs off 1 stalk celery, diced
- 6 lg. Large eggs, boiled
- 1 pound sausage, cooked in crumbs
- 1 quart. chicken or possibly turkey broth (may take more to moisten)
- Salt & pepper to taste
Directions
- Mix all of the above ingredients together. Bake at 350 degrees for 1 hour or possibly till done. Serve warm with giblet gravy. Leftover dressing may be frzn in smaller containers up to 6 months.
- GIBLET GRAVY: Cook giblets and 2 Large eggs; then chop them up. Add in giblets and Large eggs back to broth along with 1/4 c. minced celery and 1 small onion. Thicken broth with about 1 c. lowfat milk and 2 to 3 Tbsp. cornstarch. Add in 1 to 2 Tbsp. butter. Salt and pepper to taste. (Grandpa Thomas was Jackie's great-great grandfather.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 282g | |
| Recipe makes 12 servings | |
| Calories 463 | |
| Calories from Fat 223 | 48% |
| Total Fat 24.8g | 31% |
| Saturated Fat 7.72g | 31% |
| Trans Fat 0.13g | |
| Cholesterol 172mg | 57% |
| Sodium 399mg | 17% |
| Potassium 553mg | 16% |
| Total Carbs 36.2g | 10% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.95g | 1% |
| Protein 22.3g | 36% |
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