| | Directions | | Beat eggs slightly. Combine all ingredients and mix well. Pack lightly into prepared bird just before roasting. Enough for 3 1/2 to 4 lb bird. If the dressing is cooked outside the fowl, add a little more liquid, pour into greased baking dish and bake at 425° about 30 minutes. Drippings from the fowl may be used for making the stock when dressing is baked alone. |
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| Ingredients | | - |  | 2 cups crumbled cornbread |
| - | | 1 1/2 cups dry bread crumbs |
| - | | 3 cups stock (preferable pork or ham) |
| - | | 1/2 cup melted butter or margarine |
| - | | 1/3 cup finely diced onion |
| - | | 3 Eggs |
| - | | 1/3 teaspoon pepper |
| - | | 1 teaspoon Salt |
| - | | 1 teaspoon poultry seasoning |
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