2 Tbsp olive oil
1 each red, yellow, and orange bell peppers, diced
1 1/2 medium onions, minced
3 ribs celery, diced
1 cup chicken or turkey stock
6 fresh sage leaves, thinly sliced
2 Tbsp minced fresh marjoram or oregano
1 to 2 tsp salt
1/2 to 3/4 tsp freshly ground pepper
7 to 8 cups baked cornbread, diced into 1/2 inch cubes
1. Saute peppers, onions and celery in olive oil, cooking until tender but not browned, 10 to 15 min.
2. Add stock, sage, marjoram, salt, and pepper and cook over medium heat for 3 to 5 min.
3. Preheat oven to 350 degrees. In a large bowl, combine cornbread and vegetable mixture, being careful not to overmix.
4. Transfer mixture to a baking dish. Bake 30 to 40 minutes, or until golden brown and heated through.
Yield: 8 servings
I made this for Thanksgiving last year and LOVED it! It was a big hit. I'm pretty sure I'll never go back to regular stuffing again! If you like to put sausage in your stuffing, you could easily add it into this recipe as well!
Recipe from Country Living Magazine