Peppery Cajun Stuffing

• 1/2 c. butter or margarine
• 2 c. chopped onions
• 1 c. chopped red pepper
• 1/2 c. chopped celery
• 2 c. dry bread crumbs
• 1 1/2 c. chicken broth
• 1 c. finely chopped pecans
• 2 tsp. minced fresh garlic
• 1/2 to 1 tsp. ground red pepper
• 1 tsp. black pepper
• 1 tsp. dried thyme
• 1/2 tsp. dried oregano
• 1/2 tsp. fennel seed

1. In heavy 10 to 12-inch skillet, melt 1/4 cup margarine.
2. Add 1 cup onions, also the red pepper, celery and fennel.
3. Cook until onions are done.
4. Add rest of onions.
5. Cook about 5 minutes.
6. Heat remaining 1/4 cup margarine in small pan until it turns golden color; add to mixture.
7. Add rest of ingredients and cook over low heat for 5 minutes, stirring constantly.
8. Makes about 4 cups.

butter, onions, red pepper, celery, bread crumbs, chicken broth, pecans, fresh garlic, ground red pepper, black pepper, thyme, oregano, fennel seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=742786 (may not work)