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Cornbread Mason-Dixon Stuffing

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





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