Oyster And Corn Bread Stuffing

Cooking Instructions

In a medium-sized frying pan, saute the celery and onion in the butter until transparent. Set aside. Cook the giblets (the heart, liver, gizzard, neck, and tips of the wings) in about 1 quart of water. Cover and simmer until the gizzard is tender, about 1-1/2 hours. Allow the meat to cool in the broth and in the meantime make the corn bread crumbs. I simply break up the corn bread and place it on a cookie sheet in a very low oven until the bread is dry enough to crumble up into very small pieces. Place the crumbs in a large mixing bowl.

Remove the meat from the bones and coarsely grind the meat, reserving the broth. Place the meat and sauteed vegetables in the bread-crumb bowl along with the remaining ingredients. Add about 3 cups of the giblet broth and season with salt and pepper to taste. The amount of broth that you add will depend upon how moist a dressing you like.

Wine Pairing(s)

Seventh Moon Chardonnay

Yellow Tail Chardonnay

Koala Ranch Chardonnay

ZD Reserve Chardonnay

Landmark 'Overlook' Chardonnay

Clos Du Val Chardonnay

Barnard Griffin Chardonnay

Stonehaven Chardonnay

Buehler Chardonnay

Storrs Chardonnay