Rustic Pan Dressing with Giblet Gravy
Pepperidge Farm cornbread stuffing
already baked per instructions
whipped for binding
turkey or chicken livers
baked and chopped
hard boiled eggs
all purpose flour
turkey or chicken broth
milk or half and half
Preheat oven to 375°
Crumble cornbread stuffing and biscuits
Combine all ingredients
Spread in 9x13 inch lightly greased glass baking dish
Bake for 30-35 minutes until top is golden brown and dressing is firm
Heat oil in pan over medium/high heat until you can flick water droplets at it and they skip across the pan.
Add flour, reduce heat to medium, and saute' until roux is just turning brown (stir continuously to avoid scorching).
Add broth, milk, salt, pepper, liver, and eggs.
Let it come to a boil while stirring continuously.
Reduce heat to low and stir until thickened.
A great way to utilize every part of your Thanksgiving bird is to boil the neck in your broth. When it is cooked, pull the bits of meat off the bone and add those morsels to your gravy.