Just in case you haven’t figured out your Thanksgiving sides…

From a box sold in San Antonio, Texas.



  • 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


  • 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.

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