Cornbread mason-dixon stuffing
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Cornbread mason-dixon stuffing
  Cornbread    Stuffing    Grains    Poultry  
Last updated 6/12/2012 1:01:55 AM. Recipe ID 25303. Report a problem with this recipe.
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      Title: Cornbread mason-dixon stuffing
 Categories: Grains, Stuffing, Poultry
      Yield: 1 Batch
      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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Recipe ID 25303 (Apr 03, 2005)

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