Southwestern Cornbread Dressing

4 cups coarsly crumbled cornbread,

3/4 cup coarsly chopped onion,

1/2 cup chopped celery,

1 (4 oz.) 4 ounce can chopped green chilies,

1 1/2 teaspoon ground cumin,

1/2 teaspoon ground sage,

4 cloves garlic, minced,

2 tablespoons margarine or butter,

1 pound bulk pork sausage,

3/4 cup red bell pepper, finely chopped,

1/4 teaspoon crushed red pepper flakes,

1 egg, beaten,

1 to 1 1/4 cups chicken broth,

Directions

1 Spread crumbled corn bread in a 15 x 10 x 1-inch baking dish.

2 Bake 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.

4 Set aside.

5 Cook sausage and red bell pepper until sausage is no longer pink.

6 Drain.

7 Toss corn bread with onion and sausage mixtures.

8 Stir in crushed red pepper flakes and egg.

9 Add enough chicken broth to moisten, tossing lightly until mixed.

10 Spoon into a greased 2-quart casserole.

11 Bake, covered, in a 350 degree oven for 30 minutes.

12 Uncover and bake 10 to 15 minutes more or until top browns

Nutritional Information

No Nutritional Information Available