1 Recipe your favorite
-cornbread (9-inch skillet)
1 lb Chicken necks or wings
1 md Onion; quartered
2 Ribs celery
Salt
Peppercorns
2 Bunches green onions;
-chopped
2 c Chopped celery; leaves and
-all
4 tb Butter
1/4 ts Freshly ground black pepper
1/4 ts White pepper
1/4 ts Cayenne pepper
1/2 ts Paprika
1 pk (8-oz) 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 350? for 1 hour in
a greased 9×13 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,
Yields
10 Servings
