Squab and Dressing

Cornbread (9” x 13” pan)
1/2 c. celery
1/4 c. onions
2 tbsp. sage
1 tsp. poultry seasoning
3 eggs
6 slices of white bread, toasted dry
1/2 q. chicken broth
1 stick of butter
4 squab*
Salt and pepper

Sauté the vegetables in half the butter until the onions are translucent. Crumble the bread and cornbread together in a large bowl. Beat the egg; add the spices to the eggs and pour over the bread. Stir in the vegetables. Pour the broth into the mixture. Mix together until all bread is moistened. Wash the birds thoroughly inside and out. Salt the birds inside. Rub butter on birds. Stuff the birds with dressing and place in a baking dish. Cook in a 350 degree oven for one and a half hours or according to directions on birds’ package. Remainder of dressing can be baked in a separate pan or in the same pan as the birds.

*Cornish hens can be used in place of squab.