1 recipe cornbread (from a box or homemade recipe)
3 tbsp. butter
1 1/2 onions, coarsely chopped
1/2 c. celery
4 cloves garlic, coarsely chopped
1 can chopped green chilies
2 tsp. powdered cumin
1/2 tsp. ground sage
1 lb. sage-flavored pork sausage
1 red bell pepper, chopped
1 generous shake of cayenne pepper
1 egg, beaten
2 c. chicken broth

After making cornbread, break into small chunks. Spread on cookie sheets and bake at 250 degrees for 45 minutes until dry. Grease a 2 quart casserole dish.

Saute in 2 tablespoons butter, onion, celery, garlic, chilies, cumin and sage until lightly browned; set aside. Fry sausage and red bell pepper, breaking up sausage with fork, until lightly browned. Drain grease.

Toss onion mixture and sausage mixture with cornbread, adding the cayenne and a beaten egg. Pour into greased baking dish. Pour chicken broth over mixture and bake, covered, in a 350 degree oven about 30 minutes. Uncover and return to oven for an additional 10 or 15 minutes. Makes 6 to 8 servings.