4 c  Dry cornbread crumbs

           (from your favorite NON-
           SWEET cornbread recipe)
      4 c  Dry white bread crumbs

    1/2 c  Butter or margarine

      2    Onions, chopped

      6    Ribs celery (including

           -some tops), chopped
    1/2 c  Chopped pecans or walnuts

      1 cn Corn, undrained, OPTIONAL

           Chicken broth/turkey stock
           -to moisten
           Sage, thyme, salt and
           -pepper to taste
  As a Californian, married into a Southern family, I can warn you that the
  traditional cornbread stuffing probably isn't gonna be to his taste. The
  first time I had the stuff, I found it gritty, nasty, and just plain wierd.
  Wes, on the other hand, was less than enthralled by the sage-laden stuff
  that *I* think ought to go into a bird.  Now, we compromise, with a
  dressing that we both enjoy.
  Crumble the cornbread and white bread into a big bowl.
  Melt the butter in a large frying pan, add the onions and celery, and cook
  over low heat until the vegetables are soft, but not browned. Dump the
  butter/vegetable mixture over the bread.  Stir in the nuts, canned corn and
  its liquid (if used), seasonings.  Add broth to moisten to the consistancy
  you like (Western-style dressing tends to be a bit dryer than the Southern
  version).
  Kathy in Bryan, TX