well, it's almost time...any favorite dressing recipes?
one package of
Pepperidge Farm cornbread dressing mix
one skillet of home-made cornbread
3/4 pound of Jimmy Dean sausage
celery & onion to taste
3 small packs of oysters (NOT canned!!!)
two whole duck legs
boil duck until ready; set aside to cool. the liquid from this will be what we use to keep the stuffing moist
brown sausage, and saute celery and onion.
cut up oysters...don't make a mush, but cut them into small pieces
Pepperidge Farm mix and skillet cornbread. fairly fine.
in a mixing bowl put oysters (with their liquid), cornbread, sausage, celery & onion.
pick the meat off duck legs and cut up into fairly uniform small pieces and put that in as well.
put the duck leg bones back in the boiling pot and simmer until you have all their flavor out...i like to cut up my duck legs into about 4 pieces each leg, so the bones yield all their flavor at this point.
strain liquid from the duck boiling and add to the cornbread-celery-oyster-duck meat mix above...you don't want it soupy, but their should be plenty of liquid...dry stuffing is no joke and err on the side of a little too much, rather than a little too little...
...add a little poultry seasoning at this time...not too much!
put in a baking dish and cook at @ 400 degrees for around a hour...check. you want it cooked through. leave it in a little longer than you think.
serve (dare i say it) with gravy, turkey, mashed taters and all the trimmings.
your family will universally proclaim it the beast dressing they have ever had.
ps-edit- ooopps...forgot to mention...COVER THE BAKING DISH TIGHTLY!...use foil and if it came with a top, use that also. baking the stuffing covered helps insure moist stuffing. take the cover off for the last 15 minutes or so, so it can brown.