| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | California | Grains, Stuffing, Poultry | 1 | Batch |
INGREDIENTS
| 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 |
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 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
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