4 cups each, cornbread and biscuit crumbs
2 small onions, minced (about 1 1/2 cups)
4 stalks celery, cut small (about 1 1/2 cups)
2 tsp each black pepper and salt
1 tsp ground cayenne pepper (or to taste)
1 to 2 TBSP rubbed sage (or to taste)
2 cups water
4 cups chicken or turkey broth (approx)
Place onion and celery in a sauce pan with water. Bring to a full boil. While waiting, mix all remaining ingredients except the broth. Pour the boiling water, onions and celery over the bread mixture and toss to mix completely. Add broth until the mixture is soft, but still holds its shape. Taste and adjust seasonings as necessary. Place in a 9x13 inch pan which has been sprayed with cooking oil spray. Bake in a 350 deg oven until browned and firm (about 1 hour).
6 cups rich turkey stock
giblets cut into small pieces
2 cups milk
1/2 cup plain flour
salt and black pepper to taste
Mix flour completely with milk. (I shake it in a tightly closed quart jar). Bring the stock and giblets to a full boil. Stir in the milk mixture. Cook, stirring constantly, until thick. Add salt and pepper to taste. Serve hot.
For the Gluten-free version of this recipe, as well as other Gluten-free recipes for the holidays, visit Stacy McCloud's blog