6 slices white bread from 1 1/4 lb. loaf 1/2 cup finely chopped onions (2 small) 1-1 1/2 tbsp. finely chopped parsley 1/3 cup yellow corn meal 1/8 tsp. pepper 3/4 - 1 tsp. poultry seasoning or sage 2 small eggs 1 cup milk 1 cup coon broth, from parboiling coon or 1 chicken bouillon cube dissolved in 1 cup water
Bread should be 2-3 days old, but not stale enough to be dry. Tear into course crumbs and place into mixing bowl. Add rest of ingredients and stir gently until well blended. 4 cups dressing are enough for 4-5 lbs. fowl or 2-3 lbs. coon.
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