Ingredients
4 cup dry cornbread crumbs
1 (from your favorite non-
1 sweet cornbread recipe)
4 cup dry white bread crumbs
1/2 cup butter or margarine
2 onions, chopped
6 ribs celery (including some tops),, chopped
1/2 cup chopped pecans or walnuts
1 can corn, undrained, optional
1 chicken broth/turkey stock to moist, en
1 sage, thyme, salt and pepper to tas, te
Directions
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
Servings: 1 batch
Cornbread Mason-Dixon Stuffing Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is quite feasible to follow the history of recipes far back into distant history, in truth as far back into recorded history as early Egypt, and potentially, even further back. Having said that, in the main part, these early cook books were just very basic pictorial recipes for preparing food.
Interestingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of ancient tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. As we move into The time of the roman empire around 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes prepared by wealthy roman citizens. In his works, he recounts how the roman meals were split into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. Aspicius also recounts how the cooks of his times made use of many different aromatic flavours, including a few that will be familiar to modern cooks such as basil, mint and parsley. In the 15th century, people returning from the crusades brought back many new foods and herbs from Arab cooking, including spices such as parsley and basil. The introduction of these new culinary ideas caused an outbreak in books on cookery, some of which still exist in private collections. The arrival of TV gave us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, allowing everyone to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Cornbread Mason Dixon Stuffing recipe.
