Cornbread Mason-Dixon Stuffing Recipe


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

Written cooking instructions as a concept can be found back into antiquity, in fact as far as the early Egyptians, and possibly even further. Interesting though that is, mostly, these old cook books were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.

Fascinatingly, the most ancient recipe found, according to experts in ancient history are a few tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful.

Progressing into The time of the roman empire around 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. He also informs us how the ancient Romans made use of many aromatic flavours, including many that are still in use today like bay, rue and asafoetida.

Over the following few centuries, the powerful families of Europe strove to lay on the most exotic banquets, and as a result chefs and their collection of recipes increased in prestige. However, it wasn`t until the 19th century that fine cooking and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, trying out, and recording recipes to help cooks of their time.

The arrival of TV brought us celebrity TV chefs and the accompanying recipe books.

And that neatly brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes like the ones you can find on sites such as the one you are reading now.

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We hope you enjoy this Cornbread Mason Dixon Stuffing recipe.

 


Cornbread Mason-Dixon Stuffing Recipe, one of many tasty recipes brought to you by Recipes Ideas




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