Recipe number 18070 is

Cornbread Mason-Dixon Stuffing

The ingredients are:
4 cup Dry cornbread crumbs (from your favorite NON- SWEET cornbread recipe) 4 cup Dry white bread crumbs 1/2 cup Butter or margarine 2 Onions, chopped 6 Ribs celery (including some tops), chopped 1/2 cup Chopped pecans or walnuts 1 can Corn, undrained, OPTIONAL Chicken broth/turkey stock to moisten Sage, thyme, salt and pepper to taste

The recipe yield is:
1 batch

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

Grains; Stuffing; Poultry

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