2
cups crumbled cornbread
1-½
cups dry breadcrumbs
3
cups stock (preferable pork or ham)
½
cup melted butter or margarine
1/3
cup finely diced onion
3
eggs
1/3
teaspoon pepper
1-teaspoon
salt
1-teaspoon
poultry seasoning
Beat eggs slightly, combine all
ingredients and mix well. Pack lightly in into prepared bird just before
roasting. Enough for 3 ½ or 4 pound bird.
If dressing is cooked outside the
fowl, add a little more liquid, pour into greased baking dish and bake at 425
degrees about 30 minutes.