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Now that everybody can cook Corn Bread a dozen different ways, I found the
following suggestion for what to do with all of it. Don Wiss.


From: [log in to unmask] (Nancy Dooley)
Newsgroups: rec.food.cooking
Subject: Recipe:  Cornbread Dressing
Date: Tue, 27 Jun 1995 11:37:59

In response to the request for different kinds of dressing (stuffing), here is
one recommended for domestic duck:

Cornbread Dressing for Domestic Duck

Chopped giblets, heart and liver
1/4 bunch shallots, or large onions
1/2 small clove garlic, sliced thin
3 C. cooked corn bread, crumbled
Salt, red and black pepper
1 sprig parsley
2 T. salad oil

Put oil and chopped giblets in iron skillet and fry until tender but not
brown.  Add shallots, garlic, pepper to taste.  Fry until brown (for 10
minutes), add crumbled corn bread (cooked day before if possible), parsley.
Mix and cook for 15 minutes, then cool sufficiently to stuff duck.

Nancy Dooley