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1
Mix cornmeal, flour, salt, soda, 1 egg, buttermilk, drippings.
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2
Place in a large cast-iron skillet and bake 25 minutes at 450F or until golden and a toothpick comes out dry.
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3
While bread is baking, dry out 1/2 loaf of plain bread by baking it in the same oven for a couple minutes.
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4
When both breads are cool enough to handle, crumble the cornbread and and pull the Italian bread apart in small chunks.
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5
In a sauce pan, add giblets, salt, pepper, leaves of celery, 1 chopped onion, 1/2 carrot, chopped, bay leaf, and parsley. Place a whole egg in the water as well. Boil for 1/2 hour.
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6
In a large frying pan, combine pork sausage, 3 chopped onions, and 1/2 stalk celery. Fry until sausage is done and add to the crumbled bread in a large bowl.
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7
Mix the bread and sausage mixture, and one can of mushrooms with juice, adding about a quarter cup to half cup of the broth from the giblets for moisture.
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8
Optional: Add an egg to make the stuffing hold together better.
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9
Add salt, pepper and sage to taste.
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10
For the gravy, finely dice the boiled egg and the gizzard of the turkey. Grate the liver. Combine with juice from boiling giblets. Turn burner on high and bring to a boil.
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11
Optional: Add one can of mushrooms.
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12
Add salt and pepper to taste.
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13
For one quart of of gravy, mix four heaping tablespoons of corn starch into a bowl of 1 cup water and mix.
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14
When the sauce has reached the boil, stir in the starch mixture.
