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
Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31, 1995.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip
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
Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31, 1995.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip
