In a skillet, heat butter and shortening and then
sauté onion and celery until soft and onion is translucent.
Add nuts and toss. Remove from heat and set aside.
In a large bowl, mix cornbread, white and wheat breads. Add onion
mixture, including butter in which vegetables were cooked. Add eggs
and mix well. Stir in sage, thyme and salt and pepper to taste. Moisten
with chicken broth until stuffing forms a ball when lightly pressed.
Cover with foil and bake in a greased 11 x 7-inch casserole dish
at 350 degrees F for 20 minutes.
Uncover, and bake until dressing is lightly browned on top, about
15 minutes.
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