Breadcrumb Dressing

Recipe from Oxmoor House

More 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)


  1. Combine giblets, neck, and water in a large saucepan. Cook 30 minutes. Drain, reserving 3 1/2 cups broth. Discard giblets and neck.
  2. Sauté celery in butter until tender. Combine celery, remaining ingredients, and reserved broth in a large mixing bowl; stir until well blended.
  3. Spoon mixture into a well-greased 9-inch square baking pan. Bake at 350° for 40 to 45 minutes.
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