Sausage & Corn Bread Stuffing

  • 4 Tbsp butter
  • 3 stalk celery, chopped (about 3/4 cup)
  • 1 large onion, chopped (about 1 cup)
  • 1 red bell pepper, chopped (about 1 cup)
  • 1 green bell pepper, chopped (about 1 cup)
  • 1 andouille sausage, thinly sliced
  • 2 cups corn bread, crumbled
  • 1 14.5oz can chicken broth
  • 2 large eggs, lightly beaten
  • 1/2 cup chestnuts, crumbled
  • 1/4 cup parsley, chopped
  • 2 Tbsp sage, minced (if fresh), 3 Tbsp dried

Preheat oven to 350 degrees.  In large skillet over medium heat, melt butter.  Add celery, onion, peppers and saute’ 3 to 4 minutes, or until soft.  Add sausage and cook 3 minutes more.  Pour mixture into large bowl and let cool.

Gently stir in remaining ingredients.  Transfer to buttered 9×12″ casserole dish.  Bake, uncovered, 35 – 40 minutes, or until top is lightly browned.

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