Wild Duck Dressing

Recipe from

Oxmoor House


4 cups fine dry breadcrumbs
1 1/2 cups finely chopped celery
1 cup finely chopped onion
2/3 cup finely chopped green pepper
1/4 cup bacon drippings
1 chicken-flavored bouillon cube
1 quart warm water
2 teaspoons rubbed sage
1 teaspoon poultry seasoning
1 tablespoon salt
1 teaspoon pepper
2 eggs, beaten


Combine 4 cups Southern Cornbread crumbs and breadcrumbs in a large bowl; set aside. (Reserve remaining cornbread for other uses.)

Sauté celery, onion, and green pepper in bacon drippings until tender; add to crumb mixture, stirring well.

Dissolve bouillon cube in warm water. Stir bouillon mixture and remaining ingredients into crumb mixture. Spoon into a lightly greased 13x9x2- inch baking dish. Bake at 350° for 45 minutes or until lightly browned.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1985
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