Mom's Sausage and Cornbread Dressing

In a saucepan, bring water to a boil over high heat. Add the chopped giblets and boil for 10-15 minutes, until cooked through. Remove and discard giblets, reserving the flavorful water. (Estimated time: 15 minutes)

Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square baking pan to prevent sticking. (Estimated time: 5 minutes)

In a mixing bowl, combine the corn muffin mix, milk, one egg, and melted shortening. Stir until just combined; do not overmix. Pour the batter into the prepared baking pan. (Estimated time: 5 minutes)

Bake in the preheated oven for 15-20 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Let cool completely. (Estimated time: 20 minutes)

While the cornbread is baking, heat a large skillet over medium-high heat. Crumble the hot Italian sausage into the skillet and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Add the diced celery, onion, and hot peppers to the skillet and continue to cook for another 3-5 minutes, until the vegetables are softened. Drain off any excess grease. Transfer the sausage mixture to a large mixing bowl. (Estimated time: 12 minutes)

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish. (Estimated time: 5 minutes)

Crumble the cooled cornbread into the mixing bowl with the sausage mixture. Add the reserved giblet water, turkey broth, remaining eggs, dried sage, salt, and black pepper. Mix everything together thoroughly until well combined. Transfer the mixture to the prepared casserole dish. (Estimated time: 10 minutes)

Bake in the preheated oven for 45 minutes, or until the dressing is heated through and the top is lightly browned with darker brown edges. Check frequently to prevent burning. Let cool for 10-15 minutes before serving. (Estimated time: 55 minutes)