Typically this would be for Turkey but I had left over cornbread and a chicken. This recipe makes enough stuffing for a bigger bird but you can bake what will not fit in the chicken.
Corn bread and pork sausage stuffing.
Maybe 6 or 8 cups old corn bread. Cut it into small chunks before it gets too dry and then let it dry out until hard.
1 lb pork sausage. Buy good sausage.
3 stalks celery diced small
1 Red Bell Pepper diced small
1 onion diced small
Handful chopped flat parsley
About 2 cups chicken stock with a about a teaspoon of ground black Pepper
Cook the sausage and crumble as you go. Remove from pan but leave the pork fat in the skillet. Sautee the Celery, Red Bell and Onion until soft and a bit brown in the pork grease. Add the parsley. Add the old corn bread and toss while adding the chicken stock until it soaks up the stock. Thats it. Easy.
Stuff this in your chicken and bake. It was wonderful.