Southern-Style Stuffing with Gizzards and Gravy

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Give stuffing the long-overdue respect it deserves.

By Matt Horn
Nov 9, 2023
3 Hours
10 - 12 Servings

As part of our Thanksgiving 2023 menu, Chef Matt Horn of Oakland, CA’s Horn Hospitality is here to change your preconceived notions about stuffing, once and for all. This hybrid approach to a Southern-Style stuffing makes use of both white French bread and homemade Southern-Style Cornbread, so it’s anything but dry or tasteless. This recipe can be assembled the day before, so you can put it straight in the oven come Turkey Day. Don't forget to top it off with our killer recipe for Make-Ahead Gravy.

If you can’t find turkey gizzards, use chicken gizzards, or increase the sausage amount to 1 ½ cups.

Note: This recipe was developed using Diamond Crystal kosher salt. If using Morton’s, reduce salt by half.

Southern-Style Stuffing with Gizzards and Gravy

Give stuffing the long-overdue respect it deserves.

Matt Horn

3 Hours
10 - 12 Servings
  • 1 pound day-old Southern-Style Cornbread (link)(about half the loaf), crumbled into bite-size pieces
  • 1 pound day-old white French bread, cut into ½-inch cubes
  • 12 tablespoons (1 ½ sticks) unsalted butter, divided, plus more for pan
  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped cleaned turkey gizzards, patted dry
  • ½ cup diced smoked sausage or andouille
  • 2 slices thick-cut bacon (about 3 ounces), chopped
  • 1 ½ cups diced celery (about 4 stalks)
  • 1 medium sweet Vidalia or yellow onion, diced (about 2 cups)
  • 1 green bell pepper, diced
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 2 tablespoons finely chopped rosemary
  • 2 tablespoons finely chopped sage
  • 2 tablespoons finely chopped thyme
  • 3 cups low-sodium chicken broth, divided
  • ¼ cup finely chopped parsley, plus more for serving
  • 2 large eggs
  • 1 cup Make-Ahead Gravy (prepared separately)

    Preheat oven to 250F.


    Place crumbled cornbread on a Sheet Pan and cubed bread on another Sheet Pan. Bake, stirring occasionally, until dry to the touch, about 45 minutes.


    Once dried, transfer both breads to a large mixing bowl and set aside.


    Increase oven to 350F.


    Butter a 9x13” Baking Dish; set aside.


    Heat a large Carbon Steel or Stainless Clad Frying Pan over medium-high. Add oil. Add gizzards and sear, 4–5 minutes. Add sausage and bacon and cook until fat is rendered, 3–4 minutes.


    Add celery, onions, bell pepper, salt, and pepper. Sauté until vegetables soften, 5–7 minutes. Add rosemary, sage, thyme, and 1 stick butter and melt, stirring to combine.


    Transfer mixture to bowl with bread.


    Stir in parsley and 2 cups chicken broth. Taste and adjust seasoning.


    In a separate bowl, whisk together remaining 1 cup chicken broth and eggs. Pour over bread mixture and toss well to combine.


    Transfer mixture to prepared Baking Dish. Cube remaining ½ stick butter and dot over top.


    Cover with foil and bake for 40 minutes. Remove foil and continue baking until top is golden brown, another 30–40 minutes.


    To serve, top with parsley and pour prepared gravy over top or serve on side.