Title: Cornbread Mason-Dixon Stuffing
Categories: Grain Stuffing Poultry
Yield: 1 Batch

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

previous

next