GRAVY FOR THANKSGIVING DRESSING RECIPES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a large baking dish or roasting pan. Prepare the cornbread mix according to package directions, bake, and let cool.
• Remove the cooled cornbread from the pan, and crumble it into a large bowl. Mix in the bread stuffing mix, 1 large onion, 2 stalks of celery, 4 cups of chicken meat, and both cans of condensed soup. Stir in 2 cartons of chicken broth or as needed to moisten the dry ingredients. Stir in the eggs, melted butter, and salt and pepper.
• Lightly pack the mixture into the prepared pan, and bake in the preheated oven until the top is golden brown, 45 minutes to 1 hour.
• To make gravy, place 2 cups of cooked chicken meat, 1 cup of chopped onion, 1 cup of chopped celery, 4 cups of chicken broth, and the hard-cooked eggs in a large saucepan over medium-low heat, and simmer, stirring occasionally, until the vegetables are tender and the broth has reduced slightly, about 45 minutes. Mix the cornstarch with water to make a paste, and stir into the gravy. Bring back to a simmer, and cook until thickened, about 5 minutes, stirring occasionally. Serve over stuffing casserole.

Steps:

• Stuffing:.
• Preheat oven to 350 degrees F.
• Crumble oven-dried bread into a large bowl. Add rice and saltines.
• Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy.
• Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.
• Giblet Gravy:.
• Bring stock and giblets to a boil. Add bouillon and reserved stuffing mixture. Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2 to 3 minutes. Meanwhile, saute mushrooms until browned in butter. Add mushrooms to gravy with egg and salt and pepper, to taste.