RECIPE: SPICY CORN BREAD STUFFING

Spicy Corn Bread Stuffing

1/2 pound bulk pork sausage
2 stalks celery, chopped (about 1 cup)
1 large onion, chopped (about 1 cup)
1 3/4 cups Chicken Broth
5 cups Cornbread Stuffing
1/4 cup seeded and chopped cherry peppers (optional)

* Cook the sausage, celery and onion in a 4-quart saucepan over medium-high heat until the sausage is well browned and the vegetables are tender, stirring often to separate meat. Pour off any fat.
* Stir the broth in the saucepan and heat to a boil. Remove the saucepan from the heat. Add the stuffing and peppers and mix lightly.

Thanks Amy!

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