Corn Bread Stuffing - Jennifer

This is a Craiker family recipe that I BELIEVE my mother-in-law got from her mother-in-law. It is something my husband cannot do without, so despite the fact that my mother makes her own stuffing, I make this in addition so that he can have his corn bread stuffing.

13x9 pan of cornbread
2 pieces of stale bread
2 cans cream of chicken
3-4 cans of chicken broth
1 medium bell pepper
1 medium onion
sage to taste
salt and pepper to taste

Crumble bread into large bowl. Saute pepper and onion in butter until tender. Combine w/cornbread. Add soup. Add broth until you get a soupy texture (probably won't take ALL cans, just slowly add) Add sage to taste - a generous amount - add salt and pepper to taste (but be sure to be light on the salt). Stir all together, pour into a baking dish.

Bake at 325 until liquid is evaporated and top is golden brown. (approx. 30-45 minutes)

You may want to make sure the mix isn't too deep when baking or it will take a long time to cook.

**sorry, I know this is one of those approximate recipes so it can be hard to follow.