November 23, 2021 at 5:08pm | Kim Sitton


This is my attempt at putting the recipe handed down from generation to generation in our family onto paper. I learned it from my momma, who learned it from hers, who learned it from hers.

You may need to adjust the broth or raw eggs as humidity and elevation can make a difference. You want the stuffing very moist, almost a little soupy, or it will be dry. If you are not afraid of a little raw egg, taste the stuffing raw and adjust seasoning accordingly. The type of stock you use can make a difference on the seasoning adjustments.

Put gizzards and hearts, one finely diced onion, 4 ribs finely diced celery and package of gizzards and hearts into medium saucepan. Pour 1 box of chicken broth over them. Add water until pot is ¾ full. Add pepper and garlic to taste. Bring to a boil. Reduce heat to medium-low, cover with lid, and cook for 1 hour and 15 minutes. Set aside to cool.

Melt 2 stick of butter. Dice remainder of celery and 3 onions and add to melted butter. Cook until vegetables are translucent and soft. Remove from heat.

Hard-boil 4 large eggs. Chop and set aside.

Crumble cooked cornbread and toasted bread into a large bowl. Chop gizzards and hearts, reserving cooking liquid. Add chopped meat to cornbread mixture. Add sautéed vegetables with the butter they were cooked in. Add chopped boiled eggs. Add 6 raw eggs and start mixing with your hands. Add broth until you have a very moist mixture (almost the consistency of a thin oatmeal). Add salt, pepper and garlic to taste. Place into a large baking dish. Cook at 375 degrees for 1 to 1 ½ hours, until top has browned.





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