Just in case you haven’t figured out your Thanksgiving sides…
From a box sold in San Antonio, Texas.
Dressing
Soak:
- 3 cups cornbread
- 2 cups biscuit or light bread crumbs in
- 2 cups stock, milk or water
Fry in hot fat, until golden brown:
- 3/4 cup chopped onion
- 1/2 cup chopped celery, part leaves
Beat until foamy:
- 2 eggs
Combine all ingredients with:
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon poultry seasoning
Add:
- 2 cups stock, milk or water
Mix well. Stuff bird. If dressing is baked in separate pan, bake in moderate gas oven (350 deg. F.) 45 minutes. Enough stuffing for a 6-lb bird.
Yesterdish suggestion: Given our new understanding of food safety, you shouldn’t be stuffing raw birds. If you feel an overwhelming desire to violate poultry with carbs, do it after roasting.