Cornbread Western Mason-Dixon Stuffing
Author: Kitchens
  • 4 Cups dry cornbread crumbs (from your favorite non-sweet cornbread recipe)
  • 4 Cups dry white bread crumbs
  • 1/2 Cup butter
  • 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 moisten
  • sage, thyme, salt and pepper to taste
  1. Crumble the cornbread and white bread into a big bowl.
  2. 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).
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