Ingredients:
4 C. chicken or turkey broth (use broth from your turkey or chicken if at all possible)
2 C. roughly crumbled biscuits (about 3 med. homemade biscuits)
6 C. roughly crumbled cornbread
1 med. onion finely chopped
1/2 tsp. poultry seasoning
2 large eggs, beaten
1/2 tsp. ground sage
2/3 C. diced celery
1/2 tsp. pepper
4 T. butter
1/2 tsp. salt
1/4 C. milk
Directions:
In a large bowl mix together the cornbread and biscuits by hand crumbling up a little more. In a skillet, melt the butter and saute the celery and onions for 4-5 minutes over med. high heat. Add this to the bread mixture. Add the broth, eggs, milk and seasonings. Stir to combine well, it should look somewhat soupy. Pour into a lightly greased 15x10x2 baking dish (or 2 smaller dishes). Bake in a 400 degree oven for 35-40 minutes or until golden brown on top. Remove and allow to sit for 10 minutes before slicing. Serve with the giblet gravy.
Giblet Gravy
2 large hard boiled eggs, peeled and chopped
1 pkg. giblets and neck from a turkey
3 C. chicken or turkey broth
salt and pepper to taste
3 T. all purpose flour
1 T. corn starch
1 T. butter
1/4 C. milk
Place the giblets and neck in a pot and cover with the broth, cook over med. high heat for 30 minutes. Remove from heat and remove giblets and neck, then pull any meat off the neck bone and chop the giblets up, set aside. Return the broth to med. high heat and add the butter. In a bowl, whisk together the flour and cornstarch, add the milk and whisk to combine. Whisk this into the pot and whisk until it begins to thicken a little. Add back in the giblets and stir in the eggs. Cook until it is the consistency you prefer. We like ours as a thin gravy. Season with salt and pepper to taste.
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