recipelink.com Chat Room Recipe Swap – 2000-12-20
From: Betsy.at.TKL

Newsgroup: rec.food.cooking
Date: 10/26/1999
Author: Jill McQuown

If I'm going to stuff a bird, I usually make cornbread stuffing (the bags of Pepperidge Farm brand are fine if I don't feel like making the cornbread myself). I'll add diced onion and celery, sauteed in a couple of tablespoons of butter, stir in about 1/2 c. of chicken stock and a large egg or 2 small ones. I also like to stir in about 1 cup of prepared white and wild rice mix... it adds nice seasonings and texture. Bake in casserole at 350 about 30 minutes or in bird.