• 1 medium onion, chopped
• 2 medium celery ribs, chopped
• 6 sausage links, coarsely chopped
• 1 Tbs. canola oil
• 3 C. crumbled corn bread
• 1 C. cooked corn
• 2 scallions, chopped
• 1/2-1 C. vegetable stock
• 1/4 C. chopped fresh parsley
• 1 tsp. dried herbs (such as oregano, thyme or sage)

In large nonstick skillet over medium heat, sauté onions, celery and sausage in oil 15 minutes until golden brown. Add cornbread, scallions, parsley and seasonings and toss together gently. Add enough stock to attain desired moistness. Cook without stirring until underside begins to brown; about 5 minutes. Stir and cook until underside browns once more. Remove from heat and serve as a side dish or stuff into tomatoes or bell peppers.

Yield: 6 cups