4cupscoarsly crumbled cornbread,
3/4cupcoarsly chopped onion,
1 (4 oz.)4 ounce canchopped green chilies,
1 1/2teaspoonground cumin,
2tablespoonsmargarine or butter,
1poundbulk pork sausage,
3/4cupred bell pepper, finely chopped,
1/4teaspooncrushed red pepper flakes,
1 to 1 1/4cupschicken broth,
1Spread crumbled corn bread in a 15 x 10 x 1-inch baking dish.
2Bake in a 300 degree oven for 10 to 15 minutes, until dry, stirring twice.
3(Or let it stand, covered, at room temperature for 12 hours)In a skillet, cook onion, celery, green chilies, cumin, sage, and garlic in margarine or butter until onion is tender, stirring occasionally.
5Cook sausage and red bell pepper until sausage is no longer pink.
7Toss corn bread with onion and sausage mixtures.
8Stir in crushed red pepper flakes and egg.
9Add enough chicken broth to moisten, tossing lightly until mixed.
10Spoon into a greased 2-quart casserole.
11Bake, covered, in a 350 degree oven for 30 minutes.
12Uncover and bake 10 to 15 minutes more or until top browns
No Nutritional Information Available