Cornbread turkey dressing

Yield: 10 Servings

Measure Ingredient
1 Recipe your favorite cornbread (9-inch skillet)
1 pounds Chicken necks or wings
1 medium Onion; quartered
2 Ribs celery
Salt
Peppercorns
2 Bunches green onions; chopped
2 cups Chopped celery; leaves and all
4 tablespoons Butter
¼ teaspoon Freshly ground black pepper
¼ teaspoon White pepper
¼ teaspoon Cayenne pepper
½ teaspoon Paprika
1 pack (8-oz) Pepperidge Farm herb stuffing mix
3 Eggs; lightly beaten
Dry parsley
Sage to taste
Thyme to taste
Basil to taste
Dry mustard to taste
Garlic salt to taste
Lemon juice to taste
Worcestershire sauce
Cavender's Greek seasoning

Bake corn bread and cool. Cook necks or wings with onion, celery, salt and peppercorns in water to cover for 30 minutes. Strain and reserve broth.

Saut‚ green onions and celery in butter until tender. Crumble corn bread into a large bowl. Add saut‚ed vegetables, peppers, paprika and bag of stuffing mix. Add enough broth to soften and mix well. Add 3 eggs and mix.

All of the other various spices should be added to taste, but start with a dash of each. Mix all together well. Bake, uncovered, at 350ø for 1 hour in a greased 9x13 casserole. Yield: 10 to 12 servings.

Add a jar of drained oysters just before baking for Oyster Dressing.

DEBBY BRANSFORD COATES

(MRS. WAYNE)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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