Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 Celery ribs (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 consistency you like (Western-style
dressing tends to be a bit dryer than the Southern version).
