Cornbread mason-dixon stuffing

1 batch

Ingredients

Quantity Ingredient
4 cups Dry cornbread crumbs
(from your favorite NON-
SWEET cornbread recipe)
4 cups Dry white bread crumbs
½ cup Butter or margarine
2 Onions, chopped
6 Ribs celery (including some tops), chopped
½ cup Chopped pecans or walnuts
1 can Corn, undrained, OPTIONAL
Chicken broth/turkey stock to moisten
Sage, thyme, salt and pepper to taste

Directions

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 weird.

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 consistency you like (Western-style dressing tends to be a bit dryer than the Southern version).

Kathy in Bryan, TX

Submitted By JIM WELLER On 12-09-95

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