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Duck Dressing
Sent in by Britt Gunn.
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~ 8 whole ducks
~ 4 packages cornbread mix
~ 6 boiled eggs
~ 1 large white onion, chopped
~ 1 large bell pepper, chopped
~ 1 bunch celery, chopped
~ 1 bunch green onions, chopped
~ salt and pepper
~ sage
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In a large pot, boil the ducks for 1 hour. Cool then remove meat from bones. Discard skin, fat and shot. Save broth.
While ducks are boiling, prepare the cornbread per package instructions. Let cool.
In a large bowl, crumble the cornbread. Add the chopped veggies and eggs.
Add enough broth to make moist but not to runny.
Season to taste with salt, pepper and sage. Mix well.
Spread evenly into baking dish and bake at 375 degrees until top is brown and dressing has thickened.
Serve with the duck meat.
Enjoy.
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