| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Greek |
Bread |
10 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 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.
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