Recipe Roundup
Pecan Stuffing for Wild Duck

1 cup finely chopped celery
1 cup finely chopped onion
1 cup seedless raisins
1 cup pecan meats, chopped
1/2 cup cooked crumbled bacon
Fresh ground pepper
4 cups soft bread crumbs
1/2 cup milk, scalded
2 eggs, beaten

Mix together all but milk and eggs. Add hot milk to the beaten eggs and then to the dry mixture. Toss lightly. Bake with fowl or in separate greased baking dish at 325 degrees for about 1 hour. Serves 6 to 8.

Serving size: 1 large serving spoonful. Per serving: 290 calories, 8 g protein, 16 g fat, 31 g carbohydrates, 270 mg sodium, 55 mg cholesterol

Cook’s Quip: Barbara Baronas, member of Central Texas Electric Cooperative, sent us a funny story about dressing: “While I won’t include a recipe for the stuff you put in the turkey, I thought you might like to hear what my grandfather, Owen Yoder, always said about it: ‘If you have one helping, it’s called dressing. Your second helping is called filling, and your third helping is called stuffing!’”


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