Breadcrumb Dressing

Recipe from

Oxmoor House


Giblets and neck of baking hen
5 1/2 cups water
1 cup finely chopped celery
3 tablespoons butter or margarine, melted
2 cups cornmeal
4 cups soft breadcrumbs
3 eggs, beaten
1 tablespoon minced onion
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon sage (optional)


Combine giblets, neck, and water in a large saucepan. Cook 30 minutes. Drain, reserving 3 1/2 cups broth. Discard giblets and neck.

Sauté celery in butter until tender. Combine celery, remaining ingredients, and reserved broth in a large mixing bowl; stir until well blended.

Spoon mixture into a well-greased 9-inch square baking pan. Bake at 350° for 40 to 45 minutes.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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