Game Bird Stuffing

• 1 1/2 qt. cornbread
• 3 to 4 slices whole wheat bread
• 3 c. chopped celery
• 3 c. chopped onions
• 3 c. chopped parsley
• 1 pt. mushrooms with juice
• 2 c. chopped pecans
• 6 hard-cooked eggs
• salt, black and red pepper to taste
• 3/4 c. long grain rice

1. Mix cornbread and whole wheat bread, add celery, onion and parsley.
2. Dampen well with stock from boiled neck and gizzards in seasoned water.
3. Mix dressing thoroughly and fry in small amount of salad oil until celery and onions look wilted.
4. Add eggs, mushrooms with juice and pecans.
5. Season well with salt and pepper.
6. In another skillet, fry the rice in a small amount of oil until golden brown.
7. Add enough stock to cover rice and let cook 10 minutes, stirring constantly.
8. Then add rice to first mixture, mix well.
9. Stuff bird or bake separately.

cornbread, whole wheat bread, celery, onions, parsley, mushrooms, pecans, eggs, salt, long grain rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=407537 (may not work)