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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
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