Cornbread Mason-Dixon Stuffing

(from your favorite NON- SWEET cornbread recipe) 4 c Dry white bread crumbs 1/2 c Butter or margarine 2 Onions, chopped 6 Ribs celery (including -some tops), chopped 1/2 c Chopped pecans or walnuts 1 cn Corn, undrained, OPTIONAL Chicken broth/turkey stock -to moisten Sage, thyme, salt and -pepper to taste 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