Cornbread Mason-Dixon Stuffing
Cornbread Mason-Dixon Stuffing recipe
Cornbread Mason-Dixon Stuffing recipe
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
cornbread
|
* |
| 4 | cups |
white bread
|
|
| ½ | cup |
butter
or margarine |
|
| 2 | each |
onions
chopped |
|
| 6 | each |
celery stalks
|
|
| ½ | cup |
pecans
chopped |
|
| 1 | can |
corn
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
cornbread
|
* |
| 946 | ml |
white bread
|
|
| 118 | ml |
butter
or margarine |
|
| 2 | each |
onions
chopped |
|
| 6 | each |
celery stalks
|
|
| 118 | ml |
pecans
chopped |
|
| 1 | can |
corn
|
*
|
Directions
Cut the cornbread and white bread into small cubes, placed 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).
