Corn Bread-Sausage Stuffing

• 1 pound hot Italian sausage, thinly sliced
• 1 teaspoon olive oil
• 2 cloves garlic, peeled and minced
• 1 medium onion, peeled and diced
• 1 large red bell pepper, cored, deribbed and diced
• 8 cups stale corn bread crumbs
• 4 large scallions, green part only, thinly sliced
• 1 1/2 teaspoons salt
• Freshly ground pepper to taste
• 1 cup dark beer
• Chicken broth, homemade or low-sodium canned, if needed

1. Cook the sausage in a skillet over medium heat, breaking it up with the back of a wooden spoon.
2. Set aside.
3. Heat the olive oil in a medium nonstick skillet, add the garlic and onion and saute for 2 minutes.
4. Add the red pepper and saute until just tender, about 3 minutes.
5. In a large bowl, combine the corn bread crumbs, sausage and onion mixture.
6. Toss in the scallions, salt and pepper.
7. Stir in the beer.
8. Fill the bird loosely with stuffing; place any remaining stuffing in a casserole and moisten with chicken broth.
9. Roast the bird.
10. Bake the extra stuffing, covered, for about 30 minutes.

italian sausage, olive oil, garlic, onion, red bell pepper, bread crumbs, scallions, salt, freshly ground pepper, dark beer, chicken broth

Taken from cooking.nytimes.com/recipes/4372 (may not work)