Recipe - Pecan-Cornbread Stuffing

6 cup Cornbread dried & cubed
One half cup Basmatic rice uncooked
Three fourths cup Onion coarse chopped
1 cup Pecans coarse chopped
1 cup Oysters raw & chopped
1 tablespoon Black pepper ground
1 tablespoon Salt
1 One half tablespoon Soy sauce
1 tablespoon Sage ground
2 Garlic cloves minced
One fourth pound Butter
4 cup 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini