Cornbread Mason-Dixon Stuffing

* Exported from MasterCook *

CORNBREAD MASON-DIXON STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Dry cornbread crumbs
(from your favorite NON-
SWEET cornbread recipe)
4 c Dry white bread crumbs
1/2 c Butter or margarine
2 Onions, chopped
6 Ribs celery (including
-some tops), chopped
1/2 c Chopped pecans or walnuts
1 cn Corn, undrained, OPTIONAL
Chicken broth/turkey stock
-to moisten
Sage, thyme, salt and
-pepper to taste

As a Californian, married into a Southern family, I
can warn you that the traditional cornbread stuffing
probably isn't gonna be to his taste. The first time I
had the stuff, I found it gritty, nasty, and just
plain wierd.

Wes, on the other hand, was less than enthralled by
the sage-laden stuff that *I* think ought to go into a
bird. Now, we compromise, with a dressing that we
both enjoy.

Crumble the cornbread and white bread into a big bowl.

Melt the butter in a large frying pan, add the onions
and celery, and cook over low heat until the
vegetables are soft, but not browned. Dump the
butter/vegetable mixture over the bread. Stir in the
nuts, canned corn and its liquid (if used),
seasonings. Add broth to moisten to the consistancy
you like (Western-style dressing tends to be a bit
dryer than the Southern version).

Kathy in Bryan, TX



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