Recipe - Cornbread Turkey Dressing

1 Recipe your favorite
cornbread (9inch skillet)
1 pound Chicken necks or wings
1 md Onion; quartered
2 Ribs celery
Salt
Peppercorns
2 Bunches green onions;
chopped
2 cup Chopped celery; leaves and
all
4 tablespoon Butter
One fourth teaspoon Freshly ground black pepper
One fourth teaspoon White pepper
One fourth teaspoon Cayenne pepper
One half teaspoon Paprika
1 pack (8oz) 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: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.