* Exported from MasterCook *
*PECAN-CORNBREAD STUFFING
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 c Cornbread dried & cubed
1/2 c Basmatic rice uncooked
3/4 c Onion coarse chopped
1 c Pecans coarse chopped
1 c Oysters raw & chopped
1 tb Black pepper ground
1 tb Salt
1 1/2 tb Soy sauce
1 tb Sage ground
2 ea Garlic cloves minced
1/4 lb Butter
4 c Water
Mix bread, water, & soy sauce together until all water
is absorbed. Melt butter and add to mixture. Blend in
pecans, onions, oysters, garlic, pepper, salt, sage, &
rice. Put into a large casserole and bake for 1 hour
20 minutes at 350 deg. F. or use most of this to stuff
a large turkey. Origin: Kitchen of Madelline St.
Jacques, Mobile, Al. circa 1977.
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Recipe via Meal-Master (tm) v8.05
Title: Sausage - Cornbread Dressing - Slc
Categories: Side dish, Holidays, Southern, Turkey
Yield: 8 Servings
10 ea (2-inch) cornbread muffins,
-crumbled (about 5-1/3 cups)
6 sl Sandwich bread; crumbled
2 ea (10-3/4 ounce) cans chicken
-or turkey broth; undiluted
2 c ;water
2 md Onions; chopped
4 ea Stalks celery; chopped
3 tb Butter or margarine; melted
1/2 lb Mild bulk pork sausage
2 ea Eggs; beaten
1/4 ts Pepper
Soak cornbread and sandwich bread in chicken broth
and water in a large bowl about 10 minutes; stir until
liquid is absorbed.
Saute onion and celery in butter until tender. Add
sausage, and cook over low heat until sausage is
browned; drain. Add sausage mixture, eggs, and pepper
to bread mixture; stir well.
Spoon dressing into a lightly greased 13" x 9" x 2"
baking dish. Bake at 350 degrees F for 1 hour or until
lightly browned. Yield: 8 servings.
Note: 5 cups homemade unsalted chicken broth may be
substituted for canned broth and water, additional
salt may need to be added.
_The Southern Living Cookbook_ Compiled & edited by
Susan Carlisle Payne. Oxmoor House, 1987 ISBN
8487-0709-5 Typos by Jeff Pruett
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