10 to 15 servings
YouTube instructional video is at the bottom of the page.
If you want to make the cornbread for this recipe, link to recipe is at the bottom of the page.
What you’ll need
Salted Butter
Meat
1 1/2 Pounds Chicken Gizzards
1 Pound of Chicken Necks
1 Pound of Diced Ham
Optional
1/2 to 1 Pound of Sausage
You can also use 1 pound of chicken legs for the recipe if you like
Seasonings
One Yellow Onion
One Green Bell Pepper
2 to 3 ribs of Celery
A bunch of fresh sage Chopped. 1/3 Cup is all you need.
You can also use the Sage in a bottle if you like 3 to 4 Tablespoons is all you will need.
For the Stock
Note- In order to get the best possible flavor and stock, you will need a slow cooker for this recipe!
4 cups Water
1/2 teaspoon of Salt
1.2 teaspoon of Chef Paul Prudhomme’s Poultry magic
You already have your 1 1/2 pounds of chicken gizzards
You already have your 1 pound of chicken necks. Also OPTIONAL you can remove the meat off the chicken necks once they’re done and add it to your dressing if you like.
Tools you’ll need
Slow Cooker
9X13 inch Glass or metal pan
10X13 Deep dish Glass pan
Preparation of ingredients
Step 1- Crumble Cornbread into large bowl. Make sure it resembles coarse crumbs. Set aside
Step 2- Chop One Yellow Onion, 1 Green Bell Pepper, 2 to 3 ribs of Celery, and 1/3 cup Fresh Sage until minced If you are using the sage in the bottle then disregard Chopping the fresh sage!
Step 3- Add your Gizzards and Chicken necks into strainer and rinse thoroughly with cold water. Once done chop gizzards in half one by one.
Making the Chicken Stock
Note- In order to get the best possible flavor and stock, you will need a slow cooker for this recipe! The best time to begin making your stock is in the late evening like 10pm or 12am. That way your stock will be done in the morning.
Step 4- Add Gizzards and Chicken necks into slow cooker. Add 4 Cups Water and mix. Add 1/2 Teaspoon of Salt and 1/2 teaspoon of Chef Paul Prudhomme’s Poultry Magic and mix. Cover with lid and let Slow cook for 8 hours.
Step 5- Once done Strain stock into large bowl with a strainer inside to catch the gizzards and chicken necks. Separate the Chicken necks and gizzards as best as you can. ALSO remove any loose bone fragments that you may encounter.
OPTIONAL STEP– Take a fork and CAREFULLY remove the meat off the bones of the chicken necks. Once done removing all the meat discard the chicken neck bones and DOUBLE CHECK THE MEAT FOR ANY SIGNS OF BONE FRAGMENTS. DISCARD ALL BONE FRAGMENTS IF YOU ENCOUNTER THEM.
Making the Cornbread Dressing
Step 6- In a large Saucepan Add 1/2 Stick of Salted butter and let melt.
Step 7- Add 1/2 to 2/3 cup Chopped Onion, 1/2 to 2/3 Cup Bell Pepper and 1/2 to 2/3 Cup Celery and let sauté for 6 minutes. You can add as much as you like. If you feel that you added too much of these seasonings DON’T WORRY as the cooking process will cook it down and you will BARELY recognize it when your dressing is done.
Step 8- Add Gizzards, Chicken meat (from chicken necks) and Diced ham. Also, if you already cooked your sausage add it in as well. Mix until combined.
ONCE DONE MIXING TURN YOUR FIRE OFF ON YOUR STOVE. IT IS NO LONGER NEEDED.
Note: The amount of cornbread crumbs you are adding is 4 1/2 cups. If you happen to get 5 Cups that is fine also.
Step 9- Add HALF of the crumbled cornbread and mix CAREFULLY until well combined. Once Done add the other half of the crumbled cornbread and mix CAREFULLY until well combined.
Note- The 1 1/2 Cups Chicken stock is all you will need to add for this recipe. You can add a little bit more if you like but DON’T ADD TOO MUCH.
Step 10- Add 1 1/2 Cups of Chicken stock and mix with a STURDY SPOON (Wooden Spoon) until well combined.
Preheat Oven to 360 degrees
Step 11- LIGHTLY Spread Butter around the bottom and sides of your baking pan. 9X13 or 10X13 inch Glass or metal pans
Step 12- Add dressing into baking pan and spread around with a large spoon as evenly as possible.
Step 13- Place in a Preheated 360-degree oven and bake for 35 minutes.
Step 14- Once time is up remove dressing out of oven and let cool for 20 minutes before serving. When done the edge of the dressing will be a nice golden brown. Also dressing should be soft and moist on the inside with a nice slightly crunchy on the outside.
OPTIONAL STEP– This will make the top of the dressing a light golden brown.
Preheat oven to 400-degrees
Step 14A- Place Dressing into the Broiler part of your oven and let sit for 2 minutes. DO NOT LEAVE IT ANY LONGER THAN 2 MINUTES. DO NOT LEAVE DRESSING UNATTENDED. Failure to follow these instructions will result in burning of the top of your dressing OR EVEN WORSE.
Step 14B- Remove Dressing out of oven. It should be a nice light Golden Brown at the top. Let dressing cool for 20 minutes before serving. Also dressing should be soft and moist on the inside with a nice slightly crunchy on the outside.
Cast Iron Skillet Cornbread Recipe.
YouTube instructional video
