Faye's Duck Dressing

Faye's Duck Dressing

2 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h 45 m
  • Ready In

    3 h 15 m
Recipe by  Lu

“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.”

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Adjust Servings

Original recipe yields 8 servings



  1. 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.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. 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).
  4. 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.

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Reviews (2)

Rate This Recipe
Michelle Surney

Michelle Surney

i will be making oyster&duck dressing for ThanksGiving



From recipe submitter: although this recipe includes sage, and it can certainly be used if you like sage dressing, the original recipe should not include sage. The key to this recipe is making sure you add enough liquid to the dry ingredients.

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Amount Per Serving (8 total)

  • Calories
  • 461 cal
  • 23%
  • Fat
  • 19 g
  • 29%
  • Carbs
  • 42.8 g
  • 14%
  • Protein
  • 28.2 g
  • 56%
  • Cholesterol
  • 263 mg
  • 88%
  • Sodium
  • 1131 mg
  • 45%

Based on a 2,000 calorie diet



previous recipe:

Apple Pecan Corn Bread Dressing


next recipe:

Rigatoni with Duck, Onions, Apple and Red Wine