Cornbread Mason-Dixon Stuffing

Recipe Ingredients

4 cups	250g / 8.8oz	Dry cornbread crumbs
		(from your favorite non-
		Sweet cornbread recipe)
4 cups	584g / 20oz	Dry white bread crumbs
1/2 cup	99g / 3.5oz	Butter or margarine
2		Onions - chopped
6		Celery - (including, some tops), chopped
1/2 cup	73g / 2.6oz	Chopped pecans or walnuts
1		Corn - undrained, optional
		Chicken broth/turkey stock - to moisten
		Sage - thyme, salt and
		To taste

Recipe Instructions

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 weird.

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 consistency you like (Western-style dressing tends to be a bit dryer than the Southern version).

Kathy in Bryan, TX

Source:
Serving Size : 0 Preparation Time :0:00

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.