• 4 cups white bread cubes • 4 cups corn bread cubes • 1 cup chopped celery • 1 cup diced onion • ¼ pound butter • 1 can cream of mushroom soup • 1 teaspoon dry mustard • ½ teaspoon oregano • 1 teaspoon marjoram • 1 teaspoon thyme • 1 cup dry white wine
Mix thoroughly bread cubes, celery, and onions. Mix separately mustard, marjoram, thyme and oregano. Then mix into bread crumbs and onions. Melt butter and mix with soup, add this to bread and spices. Mix thoroughly. Add wine and mix again. If too dry, moisten with additional wine. Bake pheasant, stuffed, with bacon over breast, at 250 degrees for 2 to three hours, or until done. Dressing can be cooked separately with excellent results. Baste pheasant every 30 minutes with wine. Bake in covered roasting pan.