cornbread stuffing
 
1   15ounce box corn bread mix
1   12ounce package sage-flavored sausage
12 large  mushrooms, chopped
1   green bell pepper, chopped
1   red bell pepper, chopped
1 large  yellow onion, peeled and chopped
2 tsp  dried marjoram (divided)
1 tsp  dried oregano
  salt and pepper
 
make corn bread according to package directions. cool. crumble sausage 
into small pieces over a bowl. dump sausage into a large skillet and cook 
over medium high-heat until you can't see any pink places on it. stir it 
once in a while. when it's done, take the pan off the heat. line a plate 
with a paper towel, and drain sausage on it. carefully chop mushrooms, 
green and red peppers, and onion. put them in a large mixing bowl and 
sprinkle with 1 teaspoon of the marjoram. mix together with your hands or 
a mixing spoon. once the corn bread is cool, crumble it into the mixing 
bowl with the vegetables. add remaining 1 teaspoon marjoram and the 
oregano. add salt and pepper to taste. then mix in the sausage. 
 
baking alone: if you are not stuffing the turkey, place the mixture in a 
greased 9 x 13-inch pan. cover with foil and bake at 350 degrees for 35 to 
45 minutes. or stuff the turkey: but don't pack the stuffing in tightly, 
just push it in firmly. 
 
 
 
 
(ID: 78072) Mirror: rec.food.recipes: Tue, Oct 21, 2003


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