Lunch: Cornbread Stuffing with Sweet Peppers, Onions, and Celery

Cindy Pawlcyn's sweet cornbread stuffing complements her Southwestern-style Roast Turkey with Pipian Sauce for a grade-A Thanksgiving feast.

Ingredients

1 stick unsalted butter
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 1/2 medium onions
3 stalk celery
1 c. chicken or turkey stock
6 fresh sage leaves
2 tbsp. fresh marjoram or oregano
2 tsp. salt
3/4 tsp. Freshly ground pepper
8 c. Cornbread

Instructions

In a large sauté pan over low heat, melt butter. Add bell peppers, onions, and celery, cooking until tender but not browned, 10 to 15 minutes. Add stock, sage, marjoram, salt, and pepper and cook over medium heat for 3 to 5 minutes.
Preheat oven to 350 degrees F. In a large bowl, combine cornbread and vegetable mixture, being careful not to overmix. Transfer mixture to a baking dish. Bake 30 to 40 minutes, or until golden brown and heated through.

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