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Old 12-02-2006, 08:30 PM   #11
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This thread is so interesting to read....Once again it points out the diversities of American culture/cuisine/regions etc. (This is a good thing) Being from the deep south stuffing made from bread is almost foreign or unheard of. Hear "dressing" is almost always corn bread based...with maybe a 3 or 4 biscuits thrown in. The recipes are endless with everyone's mother or grandmother's the "World's Best"......One does not have to travel from Maine to Mississippi to find regional differences in taste/experiences...probably right in your own area you will find them....I know folks in the northern part of Mississippi like sorghum syrup....while folks in the southern part prefer cane syrup.
Oh well...just an old man rambling....

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Old 12-02-2006, 08:55 PM   #12
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I do the Luby's recipe with homemade cornbread, all the veggies and chicken stock,tossed in 3 beaten eggs and bake for 50 minutes. It's delicious.
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Old 12-03-2006, 09:15 AM   #13
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Quote:
Originally Posted by Dina
I do the Luby's recipe with homemade cornbread, all the veggies and chicken stock,tossed in 3 beaten eggs and bake for 50 minutes. It's delicious.
What's the Lubby's recipe? Did you mean to say Libby's recipe? And yes, I'm going to quit trying to re-invent the wheel on this one, at least until I get the basic recipe down pat.

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