Jiffy cornbread dressing is made with deliciously tasting cornbread that has been crumbled and combined with fresh veggies and other complimentary ingredients that fills your kitchen with the most incredible smell.
1 Cutting board for dicing vegetables and gizzards
Ingredients
Homemade Cornbread
1cupall purpose flour
¾cupcornmeal
2eggs
⅓cupgrapeseed oil(or avocado oil)
⅓cuphoney
1cupmilk
1tablespoonbaking powder
½teaspoonkosher salt
Jiffy Cornbread (or follow instructions on package)
2boxesjiffy cornbread
2egg
⅔cupmilk
Gizzards
1-¼lbschicken gizzards(diced)
5+cupswater(for boiling RESERVE 3 cups)
½tablespoonkosher salt
½TBSP garlic powder
½tablespoononion powder
Other Ingredients
5cupslow sodium chicken broth
4stalksgreen onion(diced or ½ cup )
3stalkscelery(diced or 1 cup)
1green bell pepper(diced or 1 cup)
1orange bell pepper(diced or 1 cup)
½cuponion
12ozherb seasoned classic stuffing
3tablespoonpoultry seasoning
1-½tablespoongarlic powder
1tablespoonkosher salt(Plus an additional 1 tsp)
½tablespoondijon mustard
1teaspoonblack pepper
Instructions
Rinse chicken gizzard and place in a large pot of water. Season water with kosher salt, garlic powder, onion powder. Boil gizzards until tender - 1.5 to 2 hours. Remove the gizzards from the boiling water DO NOT DISCARD the water. When gizzards are cool to the touch - dice then up. Set aside.
Jiffy & Homemade Cornbread
Preheat oven to 350 degrees F. Get 2 mixing bowls. To one mixing bowl add the ingredients for the jiffy cornbread. Mix just until combined. Then, add to baking dish lined with parchment paper. To the other mixing bowl, combine the ingredients to make the homemade cornbread and mix just until combined. Then, add to baking dish lined with parchment paper.
Place both baking dishes into preheated oven and bake for 25 minutes. Check for doneness by inserting a toothpick or butter knife into each. If the toothpick or butter knife comes out clean - the cornbread is done. After taking the cornbread out of the oven, place on a clean plate. Set aside
Dice Vegetables
Dice green onion, bell pepper, celery, and onion. Set aside
Assemble
In a large bowl or pot, crumble up the jiffy cornbread and the homemade cornbread, add in the gizzards, herb seasoned classic stuffing, and pour in 3 cups of the water from the pot of gizzards. (If it doesn't make 3 cups it's okay, substitute later with low sodium chicken broth).
Add your poultry seasoning, garlic powder, kosher salt, black pepper, an all the diced vegetables. Mix well until combined. Add in the remaining chicken broth a cup at a time while mixing all ingredients after each cup has been added. Then, add in dijon mustard and mix. Taste test to see if you need to add more seasoning.
Preheat oven to 375 degrees. Lightly spray casserole dish with cooking oil then add dressing into dish. Bake in oven for approximately 1 hour. If the top of the dressing appears to brown too quickly before it's completely done, gently lay a sheet of foil paper over the top. Allow it to cool for 5 -10 minutes and serve.