Cornbread dressing from scratch | Made with fresh cornbread gizzards chicken thigh meat and ham

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining moisture.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasoning

Homemade broth is fresher and lower in sodium.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a vegan binding agent.

chicken broth

🥗Healthier: low-sodium chicken broth

💰Cheaper: water with chicken bouillon

Water with bouillon is a cost-effective alternative.

Chop half of a yellow onion.

Rinse off celery, green bell pepper, and fresh parsley with cold water.

Chop three ribs of celery and half of a green bell pepper.

Cut two cloves of garlic in half and press with a garlic press.

Chop 1 oz of fresh parsley until it resembles coarse crumbs.

Cube half a pound of ham into small pieces.

Rinse chicken thighs with cold water and trim excess skin and fat.

Place chicken thighs in a bowl and season with 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/2 teaspoon Tony Sacher's seasoning, and 1/2 teaspoon Chef Padome's seasoning. Coat the chicken thighs with the seasonings.

Preheat a saucepan over medium heat for 1-2 minutes and spread salted butter around the pan.

Add chicken thighs to the hot saucepan and sear for 3 minutes on each side.

After 6 minutes, add 5 cups of water to the saucepan.

Add 1/8 cup chopped yellow onion, 1/8 cup chopped celery, 1 tablespoon chopped parsley, 3 bay leaves, 1/4 teaspoon salt, and 1/4 teaspoon Tony Sacher's seasoning. Stir to combine.

Cover the saucepan and let simmer for 45 minutes, stirring occasionally.

At the 30-minute mark, remove chicken thighs and let cool for 10-15 minutes.

Let the remaining stock simmer for an additional 15 minutes, then strain it into a bowl, discarding solids. You should have about 2 cups of chicken stock.

Remove skin from chicken thighs and chop the meat into small bite-sized pieces.

Rinse chicken gizzards with cold water and place in a bowl. Remove any fat or skin from the gizzards.

Set a 7-quart slow cooker to high and add 3 cups of water.

Add 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/2 teaspoon Tony Sacher's seasoning, 1/2 teaspoon Chef Padome's seasoning, 1/8 cup chopped yellow onion, 1/8 cup chopped celery, 1 tablespoon chopped parsley, and 3 bay leaves. Stir to combine.

Add chicken gizzards to the slow cooker and cover with a lid. Let slow cook for 8 hours.

After 8 hours, strain the gizzards and broth, discarding bay leaves. You should have about 2 cups of chicken broth left.

Chop the chicken gizzards into small pieces.

Crumble the homemade cornbread into a large bowl until you have 8.5 cups of crumbs.

Preheat the fire to medium heat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens