# Southern-Style Stuffing with Gizzards and Gravy - Made In

Stuffing is often the least exciting part of a Thanksgiving spread, but Oakland’s own Chef Matt Horn has a recipe that will make it the star.

As part of our [2nd annual Thanksgiving menu](/blogs/thanksgiving-menu-2023), 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](https://madeincookware.com/recipes/southern-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](https://madeincookware.com/recipes/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._

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URL: https://madeincookware.com/recipes/southern-style-stuffing