Yield: 10 Servings
|1 \N||Recipe your favorite cornbread (9-inch skillet)|
|1 pounds||Chicken necks or wings|
|1 medium||Onion; quartered|
|2 \N||Ribs celery|
|2 \N||Bunches green onions; chopped|
|2 cups||Chopped celery; leaves and all|
|¼ teaspoon||Freshly ground black pepper|
|¼ teaspoon||White pepper|
|¼ teaspoon||Cayenne pepper|
|1 pack||(8-oz) Pepperidge Farm herb stuffing mix|
|3 \N||Eggs; lightly beaten|
|\N \N||Dry parsley|
|\N \N||Sage to taste|
|\N \N||Thyme to taste|
|\N \N||Basil to taste|
|\N \N||Dry mustard to taste|
|\N \N||Garlic salt to taste|
|\N \N||Lemon juice to taste|
|\N \N||Worcestershire sauce|
|\N \N||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 sauted 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
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .