Cornbread Mason-Dixon Stuffing

Title:
Cornbread Mason-Dixon Stuffing

Yield:
1 Batch

Categories:
Grains,
Stuffing,
Poultry




Ingredients:





     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


 


 Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31, 1995.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip