Best Corn Bread Dressing Recipe

In a large saucepan, bring water and giblets to a boil. Reduce heat; cover and simmer for 2 hours. Meanwhile, in a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Combine the egg, milk and oil; stir into dry ingredients just until moistened. Transfer to a greased 9-in. square baking pan. Bake at 400 ° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut corn bread into 1/2-in. cubes; set aside. Strain broth, discarding giblets. Set broth aside; cool slightly. In a large skillet, saute the celery, onion and pecans in butter until vegetables are tender. Transfer to a large bowl. Stir in the corn bread, cubed bread, eggs, seasonings and enough reserved broth to reach desired moistness (about 1-1/2 cups). Save remaining broth for another use. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350 ° for 35 minutes. Uncover; bake 8-10 minutes longer or until a thermometer reads 160 ° and top is lightly browned.