“This recipe is the most requested and loved recipe from my mother-in-law, who is the best cook on the face of the earth. It's our traditional Thanksgiving dressing. It's very rich and worth every calorie.” - by Lu
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Place the duck in a 12-quart stock pot with enough water to cover the duck by 2 to 3 inches. Bring the water to a boil, reduce heat to medium-low, and cook the duck at a simmer until the meat is tender, about 1 hour. Remove the duck from the broth, allow to cool, and pull the meat from the bones in bite-sized pieces. Reserve the broth.
- Preheat oven to 375 degrees F (190 degrees C).
- Mix the cornbread crumbs, chopped biscuits, onion, salt, garlic salt, black pepper, and sage in a large roasting pan. Beat the eggs in a bowl; pour over the cornbread mixture. Add the chopped duck meat to the pan; stir to mix the dressing thoroughly. Stir the reserved duck broth into the mixture until the dressing is very moist (about the consistency of thick pancake batter).
- Bake in the preheated oven until a spoon inserted into the center of the pan of dressing will stand up, 45 minutes to 1 hour.
Nutrition
Amount Per Serving (8 total)
- Calories
- 461 cal
- 23%
- Fat
- 19 g
- 29%
- Carbs
- 42.8 g
- 14%
Based on a 2,000 calorie diet
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