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thanksgiving dressing

Rustic Pan Dressing with Giblet Gravy



  • 3 stalks celery diced
  • 2 pkgs Pepperidge Farm cornbread stuffing already baked per instructions
  • 1 onion diced
  • 2 boiled eggs diced
  • 3 turkey livers chopped
  • 1 tsp salt
  • t tsp pepper
  • 4-6 tbsp ground sage to taste
  • 2 eggs whipped for binding
  • 12 frozen biscuits baked

Giblet Gravy

  • 5-6 turkey or chicken livers baked and chopped
  • 2 hard boiled eggs chopped
  • 4 tbsp butter
  • 4 tbsp all purpose flour
  • 4 c turkey or chicken broth
  • 1/2 c milk or half and half
  • 1/2 tsp salt
  • 1/2 tsp pepper



  • 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

Giblet Gravy

  • 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.