This duck and dressing 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.
Ingredients
- 1 (4 pound) whole duck
- 10 cups water, or more as needed
- 1 (9×9 inch) pan prepared cornbread, crumbled
- 4 prepared biscuits, chopped
- 1 large onion, chopped
- 1 teaspoon dried sage
- 1 teaspoon ground black pepper
- ½ teaspoon garlic salt
- ½ teaspoon salt
- 8 large eggs
Directions
Step 1
Place duck in a 12-quart stockpot with enough water to cover by 2 to 3 inches. Bring to a boil, reduce heat to medium-low, and simmer until meat is tender, about 1 hour. Remove duck from broth, allow to cool, and pull meat from the bones into bite-sized pieces. Reserve broth.
Step 2
Preheat the oven to 375 degrees F (190 degrees C).
Step 3
Mix together cornbread, biscuits, onion, sage, pepper, garlic salt, and salt in a large roasting pan. Beat eggs in a bowl; pour over cornbread mixture. Add duck pieces to the pan; mix thoroughly. Stir in reserved duck broth until dressing is very moist (about the consistency of thick pancake batter).
Step 4
Bake in the preheated oven until a spoon inserted into the center of dressing can stand up, 45 minutes to 1 hour.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 461 | |
% Daily Value * | |
Total Fat19g | 24% |
Saturated Fat5g | 26% |
Cholesterol226mg | 75% |
Sodium1064mg | 46% |
Total Carbohydrate43g | 16% |
Dietary Fiber3g | 12% |
Total Sugars7g | |
Protein28g | |
Vitamin C3mg | 16% |
Calcium154mg | 12% |
Iron4mg | 21% |
Potassium285mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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