Recipe(tried): Cornbread Stuffing - Here is one for you. JACKIE.

JACKIE:
Good afternoon. Here is one I make all the time. It is a cornbread stuffing. Of course you can use the day old bread type or herbed cubed bread if you wish. I also use italian sausage in this recipe or you can use pork sausage or whatever your imagination can drum up. It freezes very well.

CORNBREAD STUFFING

1 1/4 cups chopped onion
1 1/4 cups bite-sized celery
1/2 cup chopped carrots (bite sized)
1 1/2 TBSP vegetable oil or olive oil
1 cup of mixed green & Red peppers (Bite-Sized)
1 TBSP each crushed ANISE & FENNEL seed (OPTIONAL)
12 to 16 oz (1 pound) sausage of your choice (or your favorite entry)

1 can chicken broth mixed with 1/4 cup water.
12 oz corn-bread or your choice of bread stuff
Salt/pepper, sage and all other condiments including white wine to your taste

Place the first 3 ingredients in your sauce pan with about 1 1/2 Tbsp of vegetable oil or olive oil. Simmer covered till softened about 15 minutes.

Then mix in peppers, anise, and fennel seed. If using Italian sausage remove the meat from the casing first and use the chicken broth to keep the concoction moist as it simmers.

Place a 1/3 of the bread-stuff In a large container and place a like amount of the vegetable concoction. Mix lightly. Repeat 2 additional times. Do not over-mix. While doing this technique add chicken soup to keep it moist. Remember Jackie, When it is in the oven the moisture will evaporate. so keep it moist.

Bake at 275 degrees for 35/40 minutes. Cool & wrap well for freezing purpose.

Good Luck & have a nice day.

~Chef Dunask.