Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         chicken or turkey giblets
   5      cups          water
   1      rib           celery - halved
   1      medium        carrot - halved
   1      small         onion - quartered
     1/2  teaspoon      salt
   2      boxes         corn muffin mix - 1 lb each
   1      cup           fresh parsley - minced
     3/4  cup           green onions - finely chopped
     3/4  cup           celery - finely chopped
     1/2  cup           green bell pepper - finely chopped
   1      teaspoon      fresh garlic - minced -- (or 1/2 tsp garlic
                        -- powder)
     3/4  teaspoon      black pepper
     3/4  teaspoon      cayenne pepper
     1/2  teaspoon      poultry seasoning
   1      pound         sausage mixture - uncased -- preferably spicy
     1/2  cup           butter
   2      cups          reserved giblet broth - fat skimmed from
                        -- top

Preparation:

Queen Ida writes, "A moist and spicy holiday dressing" is how my daughter, Ledra, describes this piquant dish as prepared by my daughter-in-law. The dressing is fully cooked, and needs only a few minutes in the oven or microwave to reheat. Despite the modern shortcut (a muffin mix), it takes a little time to prepare, but the giblets and broth can be cooked a day early, cooled, and refrigerated until the next morning. Ingredients may be halved to serve 6 as a dressing to accompany roast chicken or duck." 1. Place giblets, the water, celery halves, carrot, quartered onion, and salt in a large, deep saucepan. Bring just to a boil, skim until foam (if any) subsides, reduce heat, and boil slowly until giblets are tender (about 1 hour). Drain, reserving solids and liquids separately. Chop giblets or pulse in a food processor. 2. While broth cooks (if you are making the dressing all in one day), prepare corn muffin mix according to package directions and bake in a cake pan until golden brown. Let cool; crumble into small pieces. 3. Meanwhile, chop the vegetables and mix the garlic and seasonings; reserve. 4. In a large skillet or Dutch oven, brown the sausage. Drain off the fat and add the butter, vegetables, and seasonings. Cook, stirring occasionally, over medium-high heat, until vegetables wilt. Add reserved giblet broth and giblets and bring to a simmer. Simmer about 20 minutes. Stir in crumbled corn bread. Stir in additional chicken broth a small amount at a time, folding together well, until mixture is moist but not soggy. Taste carefully and correct seasonings. Dressing should be spicy to your palate. Pack mixture into an ovenproof or microwaveable pan, and reserve while preparing the remainder of the meal. 5. Reheat shortly before serving. From Cookin' with Queen Ida ISBN 1-55958-050-X Source: Cookin' with Queen I