Southern Cornbread Dressing Recipe

  • 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
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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