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Ingredients
- 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
Details
Preparation
Step 1
Spread crumbled corn bread in a 15 x 10 x 1-inch baking dish.
Bake in a 300 degree oven for 10 to 15 minutes, until dry, stirring twice.
(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.
Set aside.
Cook sausage and red bell pepper until sausage is no longer pink.
Drain.
Toss corn bread with onion and sausage mixtures.
Stir in crushed red pepper flakes and egg.
Add enough chicken broth to moisten, tossing lightly until mixed.
Spoon into a greased 2-quart casserole.
Bake, covered, in a 350 degree oven for 30 minutes.
Uncover and bake 10 to 15 minutes more or until top browns
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