Corn Bread Stuffing

• 1/4 pound sweet butter
• 6 slices bacon, diced
• 1 medium-size onion, chopped
• 1 pound sweet breakfast sausage meat
• 1 medium-size red bell pepper, cored and chopped
• 2 ribs celery with leaves, chopped
• 1/4 cup chopped parsley
• 2 scallions, chopped
• 6 cups stale crumbled corn bread
• 2 cups stale white bread crumbs
• 1 tablespoon salt
• 1 teaspoon black pepper
• Dash of Tabasco sauce
• 1 cup chicken broth if stuffing is not cooked in turkey

1. In a large skillet, add the butter, and fry the bacon for 3 minutes.
2. Add the onion, and saute for 5 minutes.
3. Add the sausage, red pepper and celery, and cook the mixture for 10 minutes.
4. Place the mixture in a large bowl, and add the parsley, scallions, corn bread and white bread, season with salt, pepper and Tabasco, and stir to combine.
5. When cool, this stuffing can be baked inside the turkey, or if you prefer, add the 1 cup chicken broth, place the stuffing in a casserole, and bake for 40 minutes at 350 degrees.

sweet butter, bacon, onion, sausage meat, red bell pepper, celery, parsley, scallions, corn bread, stale white bread crumbs, salt, black pepper, tabasco sauce, chicken broth if stuffing

Taken from cooking.nytimes.com/recipes/69 (may not work)