As a Californian, married into a Southern family, I can warn you that the traditional cornbread stuffing probably isn't gonna be to everyone's 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.
Ingredients
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
Instructions
1.
Crumble the cornbread and white bread into a big bowl.
2.
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).
