MIKE'S CORNBREAD STUFFING
11/13/2003
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Yield: 12 large portions

4 quarts stale cornbread
2 cups diced bacon
2 cups diced onion
2 cups diced celery
1-1/2 cups diced red pepper
1/4 cup fresh garlic
2 tablespoons ground sage
1 teaspoon ground black pepper
1 pint good strong chicken stock
1 cup green onion
1/2 cup chopped fresh parsley

Brown bacon and leave grease in pan. When brown and rendered good add celery, onion, red pepper and spices.

Cook until veggies are tender. Add chicken stock, about 1/2 the stock first, and green onion. Stir this mixture into dry bread crumbs.

Add remaining stock if needed or if you like the dressing moister.

Bake covered at 350 degrees for 1 hour, uncover and bake another 15-30 minutes.

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