Shelly's Recipe

CREOLE STUFFING

Category: Dressing and Stuffing

4 cups cubed corn bread
2 cups cubed crustless day-old wheat bread
1 cup chopped fully cooked ham
3/4 cup chopped smoked kielbasa
1/2 cup finely chopped sweet red pepper
1/2 cup finely chopped green pepper
1/4 cup finely chopped celery
3 tbsp finely chopped onion
2 1/2 tsp Creole seasoning*
2eggs, lightly beaten
1 cup chicken broth (up to 1 1/2 cups)

In a large bowl, combine the first 10 ingredients; add enough chicken broth to moisten. Transfer to a greased 2 quart baking dish. Cover and bake at 325 for 60 minutes. Uncover and bake 10 minutes longer or until lightly browned. Yield: about 6 cups

Note: You may substitute the following spices instead of Creole seasoning: 1 tsp each garlic powder and paprika and 1/4 tsp each cayenne pepper, dried thyme and ground cumin