Creole Stuffing

• 4 cups cubed cornbread
• 2 cups cubed crustless day-old whole wheat bread
• 1 cup chopped, fully cooked ham
• 34 cup chopped smoked kielbasa
• 12 cup finely chopped sweet red pepper
• 12 cup finely chopped green pepper
• 14 cup finely chopped celery
• 3 tablespoons finely chopped onions
• 2 12 teaspoons creole seasoning (see Note)
• 2 eggs, lightly beaten
• 1 -1 12 cup chicken broth

1. In a large bowl, combine the first 10 ingredients; add enough chicken broth to moisten.
2. Transfer to a greased 2 quart baking dish.
3. Cover and bake at 325 for 60 minutes.
4. Uncover and bake 10 minutes longer or until lightly browned.
5. NOTE:You may substitute the following spices instead of creole seasoning: 1 teaspoon each garlic powder and paprika and 1/4 teaspoon each cayenne pepper, dried thyme and ground cumin.

cornbread, whole wheat bread, kielbasa, sweet red pepper, green pepper, celery, onions, creole seasoning, eggs, chicken broth

Taken from www.food.com/recipe/creole-stuffing-20451 (may not work)