Dressing for Fowl
5 stalks celery, chopped
1 recipe cornbread (pg. 150)
6 slices toast or dry bread
1 large onion, chopped
½ cup drippings from fowl
salt and pepper to taste
Cook celery and onions in very little water until thoroughly wilted. Crumble breads together with fingers. Stir in celery and onions, plus the water in which they were cooked. Season and add drippings. The mixture should be barely moist, not wet. Cook fowl ½ the required time, then stuff lightly with dressing and continue cooking until done. Cook any leftover dressing in a separate pan. This recipe will stuff a large hen or 2 ducks.
This is a good basic dressing. For variation add ½ pint oysters and liquor, 1 cup chopped pecans or 1 teaspoon sage.
Mrs. William D. Galbraith
This is the original recipe from “The Memphis Cookbook”.
I put herbs in – some thyme and definitely a fair amount of sage, maybe three leaves.
I use about equal parts of the cornbread, white bread (baguette) and whole wheat bread. I make the cornbread two days in advance, crumble it and let it dry out. You can stuff the main cavity and also fit some in the neck skin and then if there is still extra, use another baking dish. This depends on how much bread and how big a bird. I did the oyster variation once, but even the French people did not appreciate.