Wild Duck Dressing

Recipe from Oxmoor House

More From Oxmoor House


  • Southern Cornbread
  • 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


  1. Combine 4 cups Southern Cornbread crumbs and breadcrumbs in a large bowl; set aside. (Reserve remaining cornbread for other uses.)
  2. Sauté celery, onion, and green pepper in bacon drippings until tender; add to crumb mixture, stirring well.
  3. 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.
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