Dressing and Giblet Gravy

1 pan cornbread
1/2 c. chopped onion, can use dried onion
1 c. chopped celery, I use sliced water chestnuts
1 t. salt
giblet juice
1/4 t. pepper
1/2 t. sage
1 egg
8 oz. Pepperidge Farm Herb stuffing

Brown onion and celery in skillet. Crumble cornbread in large bowl. Add all other ingredients, except giblet juice. Pour in giblet juice and mix well. (Add some chicken broth, if needed~~depending on how moist you want it, and to keep it from drying out as much when baked) Using a spoon or ice cream scoop, place mounds in 9x13 sprayed dish. Bake at 350 degrees until well done.

Giblet Gravy:

Giblets: liver, gizzard, neck
flour
milk
2 hard boiled eggs, sliced
water
seasonings

Boil giblets in water until well done. Slice and place back in water. Place flour, mixed with a little milk, in giblets. Add eggs to gravy. Season to taste. Serve over dressing.

Have been making this every year for Thanksgiving/Christmas for a long time : )