Pecan-cornbread stuffing

12 Servings

Ingredients

Quantity Ingredient
6 cups Cornbread dried & cubed
½ cup Basmatic rice uncooked
¾ cup Onion coarse chopped
1 cup Pecans coarse chopped
1 cup Oysters raw & chopped
1 tablespoon Black pepper ground
1 tablespoon Salt
1½ tablespoon Soy sauce
1 tablespoon Sage ground
2 Garlic cloves minced
¼ pounds Butter
4 cups Water

Directions

Mix bread, water, & soy sauce together until all water is absorbed. Melt butter and add to mixture. Blend in pecans, onions, oysters, garlic, pepper, salt, sage, & rice. Put into a large casserole and bake for 1 hour 20 minutes at 350 deg. F. or use most of this to stuff a large turkey.

Origin: Kitchen of Madelline St. Jacques, Mobile, Al. circa 1977.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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