Title: *Pecan-Cornbread Stuffing
Categories: Southern Poultry Dressing
Yield: 12 Servings
| 6 | c | Cornbread dried & cubed |
| 1/2 | c | Basmatic rice uncooked |
| 3/4 | c | Onion coarse chopped |
| 1 | c | Pecans coarse chopped |
| 1 | c | Oysters raw & chopped |
| 1 | tb | Black pepper ground |
| 1 | tb | Salt |
| 1 1/2 | tb | Soy sauce |
| 1 | tb | Sage ground |
| 2 | | Garlic cloves minced |
| 1/4 | lb | Butter |
| 4 | c | Water |
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.