Cornbread and Sausage Dressing

1 pan prepared Cornbread

½ cup Butter

½ cup chopped onion

½ cup chopped Red Bell Pepper

½ cup chopped Celery

220 grams pork sausage, cooked

1 tsp dried sage

½ tsp dried thyme

½ tsp poultry seasoning

½ teaspoon salt

¼ tsp ground black pepper

1 egg

1 cup chicken stock

Preheat oven to 160 C. Melt butter in a large skillet over medium heat.

Cook vegetables until soft, but not brown. In a large bowl combine

cooked sausage, vegetables, and seasonings and egg. Stir to combine

well. Crumble cornbread into bowl folding together ingredients.

Moisten with chicken stock. Transfer to a greased baking pan.

Bake for 1 hour.