Cornbread mason-dixon stuffing

 
                       CORNBREAD MASON-DIXON STUFFING
 
 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                    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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