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Cook onion, green pepper and celery In butter until tender. Meanwhile,^combine crumbled corn bread, bread cubes, pepper, poultry seasoning, pecans, giblets and cooked onion mixture. Toss together to mix well. Combine chicken broth and eggs. Pour over bread • mixture and mix until all Ingredients are moistened. Use to stuff a fowl (about 6 pounds) or spoon Into greased 7xll-inch pan. Bake in moderate oven (350°F.) 45 to SO minutes or until golden brown. How to Stuff and Konst Chicken or Small Turkey (about 6 lbs.)
Wash bird Inside and outside. Dry well. Season Inside with salt Fill neck cavity with stuffing. Fasten neck skin securely to back with skewers. Stuff body cavity well, but do not pack. Close opening with skewers, then lace shut with cord. Tie drumsticks to tall. Brush entire bird with melted fat. Place on rack In shallow pan, breast side up, and cover loosely with aluminum foil or cheesecloth dipped in melted fat. Roast in a slow oven (825° F.) about % hour per pound for turkey and about 20 minutes per pound for chicken or until internal temperature is 190s F. If using foil, remove during last 20 minutes so bird will brown.
Helpful Hint: To separate grease from gravy juices easily, just drop a few ice cubes into the pan, then remove them quickly with tongs or dotted spoon. Grease will adhere to ice.
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