MSGID: 1:229/452 4A5D4F56
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Why is corn bread stuffing not proper?

 JW> It's an American South thing, and simply un-Canadian!

 DD> Not just the South part of Uh-murrika. All over the bleeding map. Even
 DD> in Canuckistan.

 JW> I can assure you that Canadians rarely make cornmeal anything. Which
 JW> is a shame as it can make some very tasty things.

No tacos or burritos? Do I sniff a potential market here? 
 
 DD> Well, yeah. Or both. But, if you're adding sausage for me make sure
 DD> it's sage sausage. Which works waaaaay better than Italian sausage.

 JW> Yeah, definitely sagey breakfast sausage. I wouldn't consider anything
 JW> else for poultry stuffing.

Here's my current favourite bread stuffing .....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Whole Wheat-Sausage Stuffing
 Categories: Stuffing, Pork, Breads, Vegetables, Herbs
      Yield: 6 Servings
 
    1/2 lb Bulk pork sausage
    1/2 c  Chopped bell pepper
    1/2 c  Chopped onion
    1/2 c  Chopped celery
      1 c  Chicken broth
      1 ts Salt
    1/2 ts Sage
    1/2 ts Crushed rosemary
    1/2 ts Thyme
      4 c  Whole-grain wheat bread
           - cubes
 
  Brown sausage. Add bell pepper, celery and onion; cook
  until crisp-tender.
  
  Stir in chicken broth and seasonings; bring to a boil.
  Remove from heat. Stir in bread cubes; toss lightly until
  moisture is absorbed. Cover and let stand about 5 minutes.
  
  Makes 6 servings
  
  From: http://www.recipelink.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... I have seen the evidence.  I want DIFFERENT evidence...
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