Southwestern Cornbread Stuffing

• 2 packages pepperidge farms cornbread stuffing mix
• 2 medium onions, chopped
• 1 bunch celery, chopped
• 2 bunches green onions, chopped
• 2 red bell peppers, chopped
• 2 cloves garlic, minced or pressed
• 12 lb mild bulk pork sausage
• 12 lb hot bulk pork sausage
• 4 tablespoons butter
• 1 can low sodium chicken broth
• 1 cup dry white wine
• 12 teaspoon cumin
• 3 tablespoons cilantro, chopped (optional)
• 2 tablespoons olive oil, for sauteing

1. Saute veggies (except green onions and cilantro) in olive oil until softened.
2. Add sausages and cook until no longer pink.
3. Add butter and spices, cook for 2 minutes to blend flavors.
4. Remove from heat and add stuffing mix, wine, green onions and cilantro.
5. Add broth slowly, stopping when stuffing is as moist as you like it (on occasion I've had to add a little water as well- it varies).
6. Use this to stuff your turkey and cook according to it's weight.
7. This can also be cooked in a casserole, covered at 375 degrees for approximately 45 mintues.
8. Remove cover and bake for approximately 10 more minutes until lightly browned on top.
9. When cooking in a casserole, you may want to start with moister stuffing in order to avoid overly dry stuffing.

stuffing mix, onions, celery, green onions, red bell peppers, garlic, pork sausage, pork sausage, butter, chicken broth, white wine, cumin, cilantro, olive oil

Taken from www.food.com/recipe/southwestern-cornbread-stuffing-41015 (may not work)