4 c Dry cornbread crumbs -some tops), chopped
(from your favorite NON- 1/2 c Chopped pecans or walnuts
SWEET cornbread recipe) 1 cn Corn, undrained, OPTIONAL
4 c Dry white bread crumbs Chicken broth/turkey stock
1/2 c Butter or margarine -to moisten
2 Onions, chopped Sage, thyme, salt and
6 Ribs celery (including -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 weird.
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).
Kathy in Bryan, TX
Yields
1 batch