Title: Pecan-Cornbread Stuffing
Categories: Poultry, Dressings
Yield: 12 Servings

6 c Cornbread dried & cubed
1/2 c Basmatic rice uncooked
3/4 c Onion coarse chopped
1 c Pecans coarse chopped
1 c Oysters raw & chopped
1 tb Black pepper ground
1 tb Salt
1 1/2 tb Soy sauce
1 tb Sage ground
2 Garlic cloves minced
1/4 lb Butter
4 c 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