1 lb. bulk pork sausage
1/4 c. butter
1 c. chopped onion
1 c. chopped green pepper
1 (16 oz.) pkg. Pepperidge Farm corn bread stuffing
1 (1 lb.) can cream corn
1/2 c. chopped pimiento
1 1/2 c. chicken broth

In a large skillet, brown sausage; drain off and discard fat. Add butter, onion and pepper. Cook, stirring frequently until vegetables are tender. Remove from heat. Add corn bread stuffing, cream of corn, pimiento and chicken broth; toss well to combine. Transfer to a 3 to 4 quart casserole dish; cover and bake at 350 degrees for 40 minutes. Makes 12 servings.

Use a 9"x13" pan instead of 3 to 4 quart casserole. Cover with foil while baking. Left overs heated in microwave are very good.