Categories: Grains, Stuffing, Poultry 
      Yield: 1 batch 
  
      4 c  Dry cornbread crumbs 
           (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