This is asouthern style recipe for dressing (some say stuffing), because of the presenceof corn bread. The further south, the more corn bread. The further north, morewhite bread. Pecans are the ingredientthat makes it so very special to East Texas.
4 cups ofcubed corn bread
4 cups ofcubed white bread (I like french, crust and all)
4 cupschicken broth or stock
1 cup dicecelery
1 cup diceonion
1 cuppecans ( I like halves, slightly broken)
1 stick(1/2 cup) butter
salt,pepper, garlic powder, sage, to taste
I used 1teaspoon of salt, pepper, and garlic. I used 2 tablespoons of dried sage.
Sage willvary in strength from one source to another. Dried is actually stronger thanfresh. My advice is add it last, add little amount at a time, and taste it toyour preference. Don't worry about it not being yet baked. There are no raweggs used in this recipe.
In askillet, lightly saute the onions and celery. In a large mixing bowl, add bothbreads, sautéed vegetables, and broth.Gently mix. Add seasonings and pecans. Taste for sage strength. Mixture shouldfit in a 2 quart baking dish that has been lightly pre-greased. Top with onestick of butter. Cut the butter in small pieces or melt first, then pour overtop. Bake at 350 degrees, for about 40 minutes. You want it to be golden brown on the top. Adding driedcranberries(craisons), before baking, is an option.