Cornbread Dressing

1 loaf of cornbread, diced or crumbled
1 roasted red pepper, diced small
3/4 cup frozen corn kernels
4-5 sage leaves, chopped
2 tbsp olive oil
1 small onion, diced
1 celery stalk, diced
1 carrot, peeled and diced
1 garlic clove, minced
1 cup chicken broth
1 egg, slightly beaten
Salt and pepper

Preheat oven to 350 degrees.
In a pan, heat the olive oil until it just starts to shimmer. Add in the celery, carrot, onion and garlic and saute until soft - about 5-7 minutes.
In a large bowl, combine the cornbread cubes, corn kernels, sage and sauteed veggies. Add the chicken broth and egg, and stir to combine. Pour everything into a baking dish and bake for 15-20 minutes or until top is golden brown and the dressing is heated through.

*As you should know by now, I LOVE stuffing (or dressing - whatever you call it!). I also LOVE cornbread! So anytime you can put the two together is ok by me! I love the different textures you get in here with the vegetables and the corn kernels. The dressing is so sweet, yet savory. Of course, you can stuff this inside the bird, but do it right before you put the turkey in the oven. Thanksgiving is almost here...can you believe it??

Blessed is the man who does not walk in the counsel of the wicked or stand in the way of sinners or sit in the seat of mockers. But his delight is in the law of the LORD, and on his law he meditates day and night. Psalm 1:1-2