Cornbread Stuffing

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1 batch of Carnivore Cornbread 

Blend 10 ounces cooked chicken, 6 whole eggs, 2 ounces melted butter, ½ tsp baking soda and ½ tsp salt until smooth. Bake in a greased pan at 350 degrees from 30-50 minutes depending on pan size, until center is set and top is golden.


Gizzard mix

1 ½ pounds chicken hearts

1 ½ pounds chicken gizzards

1 Tbs salt

½ Tbs garlic

½ Tbs black pepper

2 cups water or broth


Stuffing mix

2 tsp thyme

2 tsp sage

2 tsp onion powder

2 tsp garlic

2 tsp salt

1 tsp rosemary

1 tsp black pepper

⅓ cup butter

2 eggs

1 cup broth


Add all gizzard ingredients to a slow cooker and let cook for at least 8 hours or overnight. Strain from broth and save broth for later.


Preheat oven to 300 degrees.

Dice up your cornbread to your desired size. Pictured is about ¾” cubes.

For more traditional bagged/boxed stuffing, dice cornbread AND gizzards really small.

Place cornbread cubes on sheet pan and bake for 20 minutes to dry out.

Let cornbread cubes cool.

Heat up your 1 cup broth saved from earlier and add in butter. Stir until melted.

Turn off heat.

Mix in all other spices.

Let broth mixture cool 5-10 minutes.

Whisk egg into broth mixture once it is cooled.

Combine gizzard mixture with the cornbread cubes.

Stir in broth/egg mixture until all the bread has soaked up the liquid.

Bake at 350 degrees for 60 minutes with the lid on. 

Remove lid and cook 10 more minutes to get a crunchy crust on top.


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