How To Make Cornbread Dressing\rbr\rbrThe Best Cornbread Stuffing Recipe Ever\rbr\rbrBoil chicken gizzards for 30-45 minutes or until tender\rbr\rbrMeanwhile, make your cornbread\rbr\rbrIn a big bowl combine 1-12 Cups of Cornmeal, 1 Cup of Sugar, 12 Cup of All Purpose Flour, 1 tsp of Baking Powder, 3 Tbs Parsley, 2 Tbs of Sage, 2 Tbs of Season Salt, 2 Tbs of Garlic Powder, 2 Tbs of Onion Powder, 1 tsp of Black Pepper then stir in well\rbr\rbrCombine wet ingredients\rbr\rbrIn a big bowl combine 1-12 sticks of buttermargarine, 3 battered eggs, 1-12 cups of Buttermilk and 23 cups of vegetable oil\rbr\rbrThen combine both the dry and wet ingredients and stir in well\rbr\rbrPlace in a baking pan and bake on 350 for 45 minutes or until done\rbr\rbrMeanwhile, chop up 2 medium onions, 3 stalks of celery, half of red pepper and half of orange pepper into small pieces\rbr\rbrSqueeze 16oz sweet Italian sausage meat out of pork skin and chop up sausage meat also chop up cooked 1 cup of gizzards into small pieces as well\rbr\rbrPlace a pan over medium heat and add 3 tbs of oil\rbr\rbrPlace chopped up meat into the pan and fry for 15 minutes before adding chopped vegetables.\rbr\rbrFry until done.\rbr\rbrAfter cornbread is done, break it up into small pieces and place it into a big bowl\rbr\rbrAdd 3 cans of (10oz) cream of chicken and 1 can of (10oz) cream of celery. Add chicken broth and stir. Add meat and vegetables to the bowl or cornbread and stir in well\rbr\rbrPlace cornbread stuffing back into the baking pan and bake for 30 minutes.