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,
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.
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
No Nutritional Information Available