Cornbread Dressing With Giblets and/or Sausage Show caption Advocate staff photo by HEATHER MCCLELLAND -- The recipe for Cornbread Dressing With Giblets and/or Sausage is from 'The Shadows-on-the-Teche Cookbook.' The Shadows Service League of New Iberia December 05, 2012 0 Comments Related Stories Gourmet Galley: Heritage dressings Advocate-tested recipeCornbread Dressing With Giblets and/or SausageMakes 2 quarts. Recipe is from “The Shadows-on-the-Teche Cookbook” published by The Shadows Service League of New Iberia.1 lb. giblets and/or ½ lb. sausage2⁄3 cup butter½ cup chopped onions½ cup chopped bell pepper½ cup chopped celery2 quarts crumbled cornbread, cookedSalt and pepper to tasteChicken or turkey stock for moistening1. Chop giblets. Sauté in butter until cooked. If using sausage, omit the butter and cook the sausage with the giblets. Add the onion, bell pepper and celery. Cook until wilted.2. Add the crumbled cornbread. Season with salt and pepper to taste. Moisten with stock to consistency that you prefer. Toss lightly.3. Use to stuff turkey or chicken or turn into a shallow, buttered casserole dish and bake at 350-degrees until lightly browned on top.