Recipe Database
Pheasant Stuffing
Pheasant Stuffing

Start with any Southern cornbread dressing
8 c. baked cornbread
Place in a large bowl and breakup with fingers.
Heat in a large skillet over med. high heat:
1 stick butter
2c. finely chopped onion
1c. finely chopped celery
1 finely chopped bell pepper
2 cloves minced garlic
Sauté for 5 minutes.
Remove from heat and stir in:
1 c. shredded cooked pheasant
1/4c. minced fresh parsley
1 1/2 tsp. dried sage
1 tsp. dried thyme
1 tsp. salt
2 tsp. black pepper
Stir in the bread crumbs and toss until well combined.
Stir in 1 c. stock if needed
2 large beaten eggs

Pour into a shallow buttered baking dish. bake uncovered in a 350 degree oven until the top has formed a crust and is heated thru, about 30 to 40 minutes.