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
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
Yields
1 batch