1 lb. chicken gizzards
1 box (1 lb. 3 oz.) Ballard cornbread mix
2 tbsp. chopped parsley
2 tbsp. chopped shallots
1 1/2 lb. ground pork (Owens)
1 c. chopped onions
1 c. chopped celery
1 c. chopped bell pepper
1 (16 oz.) can Robert's Big R tomatoes
1 tsp. sugar
Salt to taste

Boil gizzards with chopped onions, celery and bell pepper (retain liquid). In pot cook pork with chopped onions, shallots, celery and bell pepper. When well sauteed add can of whole tomatoes and cook well. In a large bowl place ground gizzards, crumbled cornbread, parsley and sugar. Mix well with hands. Add enough liquid from gizzards to moisten.