Cajun Cornbread Stuffing

• 4 cups Cornbread Stuffing Mix
• 6 Tablespoons Butter
• 4 whole Links Of Fully Cooked Spicy Chicken Sausage, Diced Small
• 3/4 cups Bell Pepper (diced Small)
• 3/4 cups Chopped Green Onions
• 1/3 cups Diced Shallots
• 3/4 cups Chopped Celery
• 2 Tablespoons Diced Garlic
• 2 teaspoons Dried Thyme
• 2 teaspoons Dried Sage
• 1 Tablespoon Cajun Seasoning
• 1/2 teaspoons Minced Bay Leaves
• 3/4 cups Egg Substitute Or 3 Large Eggs, Beaten To Blend
• 1 cup Low-salt Chicken Broth

1. Preheat oven to 350 F. Spray a 9x13-inch baking dish with cooking spray. Put the cornbread stuffing mix in a large bowl. Set aside.
2. In a large skillet over medium heat, add butter, sausage, bell peppers, green onions, shallots, celery, garlic, thyme, sage, Cajun seasoning and bay leaves. Cook until softened and fragrant, stirring occasionally, for about 10 minutes.
3. Add sauteed vegetables into the bowl with the bread crumbs. Add beaten egg and chicken broth and mix until combined. Put it into the prepared dish and even the top.
4. Cover the stuffing with foil and bake for 35 minutes. Take the foil off and bake for 15 more minutes.

stuffing mix, butter, chicken sausage, bell pepper, green onions, shallots, celery, garlic, thyme, cajun seasoning, bay leaves, egg substitute, lowsalt

Taken from tastykitchen.com/recipes/holidays/cajun-cornbread-stuffing/ (may not work)