Recipe - Lous 1994 Christmas Cornbread Dressing

5 cup Cornbread
6 sl Bread; dayold, slightly
toasted
2 cup Celery; finely cut
One half cup Onion; finely cut
1 bn Green onion; with tops,
finely cut
One fourth cup Margarine
2 teaspoon Salt
1 teaspoon Celery seed
One half teaspoon White pepper
1 One half pt Chicken stock
3 ounce Evaporated milk
1 Egg; lightly beaten
One half cup Macadamia nuts; chopped

A work in progress. Here's how I did it this time. Saute celery, green
onion, and onion in butter until done but not brown, add seasonings, more
or less than amounts suggested to suit individual taste. Soak the toasted
bread in cold water, squeeeze dry and mix well with the crumbled cornbread.
I have no idea why you do this. (Mother's recipe calls for One half skillet of
cornbread. That makes just about 5 cups.) I used Ross's homemade bread
about equivalent to six "store bought" slices. Combine with the sauted
ingredients. Add nuts and egg. I used honeyroasted nuts because that's
what Ross bought. I don't know if that was better of worse than another
kind. Add about 1.3 cans of chicken stock and the evaporated milk. Add
more liquid (stock, milk, water) if you think it needs it. Mother's recipe
calls for a quart of stock, but I think that's too much. Bake at 350 for
about 50 minutes or until done. I made this a couple of days ahead so I
used canned chicken stock. If I could have, I would have used turkey stock
from the turkey. We served 9 people and had lots left over. NOTES
: This is a combination of Jessamine's Cornbread Dressing and Louisiana
Cornbread Dressing (River Road Recipes, p. 135), with the addition of
Macadamian nuts a la Peter Herndon (our friend from Hawaii). Keith said
"make this kind every time." I made it 2 days ahead and reheated it for
dinner. 11:48 AM 11/9/96
Recipe By : Jessamine Birdwell, Peter Herndon, River Road Recipes

Posted to MCRecipe Digest V1 #288

Date: Sat, 09 Nov 1996 11:54:32 0600

From: Lou Parris lbparris@earthlink.net