Cornbread Mason-Dixon Stuffing
Cornbread Mason-Dixon Stuffing recipe
Ingredients
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
|
* |
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).
Nutrition Facts
Serving Size 88g (3.1 oz)Amount per Serving
Calories 75546% of calories from fat
% Daily Value *
Total Fat 39g
60%
Saturated Fat 17g
84%
Trans Fat
0g
Cholesterol 61mg
20%
Sodium 1004mg
42%
Total Carbohydrate
29g
29%
Dietary Fiber 8g
32%
Sugars g
Protein
34g
Vitamin A 20%
•
Vitamin C 10%
Calcium 25%
•
Iron 32%
* based on a 2,000 calorie diet
How is this calculated?