Cornbread Mason Dixon Stuffing
Ingredients| 4 cup dry cornbread crumbs 1 (from your favorite non- 1 sweet cornbread recipe) 4 cup dry white bread crumbs 1/2 cup butter or margarine 2 onions, chopped 6 ribs celery (including some tops),, chopped 1/2 cup chopped pecans or walnuts 1 can corn, undrained, optional 1 chicken broth/turkey stock to moist, en 1 sage, thyme, salt and pepper to tas, te |
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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
Servings:
1
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