Cornbread and Sausage Stuffing
2007-11-22
Chris Shenton

1	batch	Cornbread [don't remember how much]
3/4 - 1	pound	Sausage, cooked, drained
1 - 2 	Tbs	Butter or Bacon fat (maybe)
1 1/2	Cup	Bell Pepper, chopped
3/4	Cup	Onion, chopped
3	stalk	Celery, chopped (1 1/2 Cup)
1	Tbs	Thyme, fresh
1/4	Cup	Parsley, chopped
2	tsp	Sage, dried, ground
2	Tbs	Garlic, minced
1/4	tsp	Chili Flakes	
1	tsp	Salt
1/4	tsp	Ground Black Pepper
1	cup	Chicken Stock

Cube and bake cornbread until dry and a bit hard.
Cook sausage, drain, keeping some fat in the pan.
Cook Onion, Celery, Bell Pepper, Chili in fat until soft;
if needed, add Butter.
Combine crumbled cornbread, sausage, onions, celery;
add Sage, Garlic, Salt, Pepper, and mix well.
Add Chicken Stock to dry mixture 1/4 Cup at a time,
tossing gently until evenly moist.
Butter casserole and bake at 350F for 30-60 minutes, 
until interior is 160F; blast under broiler to brown.