Pecan-cornbread stuffing
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Cornbread dried & cubed |
| ½ | cup | Basmatic rice uncooked |
| ¾ | cup | Onion coarse chopped |
| 1 | cup | Pecans coarse chopped |
| 1 | cup | Oysters raw & chopped |
| 1 | tablespoon | Black pepper ground |
| 1 | tablespoon | Salt |
| 1½ | tablespoon | Soy sauce |
| 1 | tablespoon | Sage ground |
| 2 | Garlic cloves minced | |
| ¼ | pounds | Butter |
| 4 | cups | Water |
Directions
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