| 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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