Ingredients
2
lb homemade or purchased cornbread, cut into 1/2-inch cubes (11 cups)
1/2
cup butter
1
lb bulk pork sausage
1
cup coarsely chopped onion
1
red bell pepper, coarsely chopped
1
stalk celery, thinly sliced
1
to 2 serrano chiles, seeded, finely chopped (1 to 2 tablespoons)
1
bunch collard greens, ribs removed, coarsely chopped (6 cups)
2
cups Progresso™ chicken broth (from 32-oz carton)
2
eggs, slightly beaten
1/4
cup chopped fresh Italian (flat-leaf) parsley
2
tablespoons chopped fresh thyme leaves
Preparation
Heat oven to 325°F. Grease or spray 2 cookie sheets. Place cubed cornbread on cookie sheets. Bake 20 to 25 minutes or until dry and crispy. Cool completely on cookie sheet.
Meanwhile, in 6-quart Dutch oven, melt butter over medium-high heat. Cook sausage in butter 8 to 10 minutes, stirring frequently, until no longer pink. With slotted spoon, transfer sausage to large bowl; set aside. Add onion, bell pepper, celery and serrano chiles to Dutch oven. Cook 4 to 6 minutes, stirring occasionally, until tender and lightly browned on edges.
Add greens; cook 1 to 2 minutes or until wilted. Add broth; heat to simmering. Cook 1 to 3 minutes, stirring frequently, using spoon to release browned bits from bottom of pan. Remove from heat. Cool 5 minutes.
Spray 13x9-inch (3-quart) glass baking dish with cooking spray; set aside. Add eggs, parsley and thyme to bowl with sausage. Stir in cornbread. Pour broth mixture over stuffing ingredients in bowl. Pour into baking dish. Cover with foil; bake 30 minutes. Uncover; bake 15 to 20 minutes longer or until browned and crisp on top. Cool 5 minutes before serving.
