Combine cornbread, biscuits, and chopped egg in a large bowl and toss lightly to mix well. Set aside

Melt butter in a large skillet over medium heat. Add onion and garlic and sauté until softened. Add green pepper and celery and cook until crisp-tender, about 3 minutes. If using, add the gizzard, liver, and heart or chicken livers and sauté just until they lose their raw color. Season with salt and pepper. Let cool slightly.

Add the buttermilk, cider vinegar, and sugar to the cooled cooked mixture, and then add that to the cornbread mixture and gently blend well. Stir in eggs. Blend in enough broth to moisten lightly, starting with half a cup and increasing if needed. You want it very moist but not “wet”.

At this point it can be tightly wrapped and frozen up to a week or refrigerated for up to 2 days. Before continuing with the recipe make sure to bring stuffing to room temperature.

Heat oven to 350°F.

To bake outside the turkey, place stuffing in a 9 x 13″ baking dish. Place that dish in a larger, high sided baking dish like a roasting pan. Fill roasting pan with water so that it comes about halfway up the sides of the stuffing dish. Bake for 40 minutes.

To bake inside the turkey, simply stuff the clean turkey and cook the turkey as you intended. Try it smoked like my Aunt Brenda & Uncle Jim do! This makes enough to stuff a 17-20 lb bird.