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1 9x13" recipe of corn bread, cut into 2" cubes and toasted to light brown
Set oven to 350°F. Lightly grease a 9"x13" baking pan or another dish of similar size.
In a skillet, heat the oil and cook the onions, peppers, celery, salt and pepper, stirring often, for 15 minutes or until the vegetables soften. Add the sausage and cook over medium heat, stirring, for 10 more minutes.
Tip the corn bread croutons into a large mixing bowl. Use a rubber spatula to tip in the vegetables and any liquid in the pan into the croutons (Note: there was no extra liquid in my pan, so I poured some of the chicken broth into the pan and deglazed it). Pour 1 cup chicken stock into the mixture. Add parsley and stir thoroughly.
Spread the stuffing in the greased dish, cover with foil, and bake for 30 minutes.
Heat the remaining cup of broth to boiling.
Remove the stuffing from the oven, uncover, pour the hot broth over it, and continue baking uncovered for 15 minutes more, or until top is brown and crunchy.
Serve at once.
Posted by Maxine in RI
Nutritional Info Per Serving: N/A
Margarine (for the dish)
2 tablespoons canola oil
1 large Spanish onion, coarsely chopped
2 green bell peppers, cored, seeded, and coarsely chopped
1 red bell pepper, cored, seeded, and coarsely chopped
2 stalks celery, coarsely chopped
Salt and pepper to taste
1/2 lb. turkey or vegetarian sausage, sliced thin (I used Yves pepperoni slices)
2 cups chicken stock
1/4 cup chopped fresh parsley