This savory and colorful buttermilk cornbread stuffing is studded with corn and bits of red and green bell peppers.

Confetti Cornbread Stuffing

2 packages cornbread mix
1 can whole kernel corn, drained
1/2 cup butter or margarine
2 onions, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
2 teaspoons dried sage leaves
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 large egg
3/4 cup buttermilk or 3/4 cup milk

1. In large bowl, combine cornbread mixes. Prepare according to package directions, adding corn to batter. Bake according to package directions. Cool completely. Crumble into large bowl. Set aside.
2. Melt butter in large skillet over medium heat. Add onions and peppers; cook about 10 minutes, stirring occasionally until vegetables are tender. Remove from heat; add vegetables to cornbread in bowl, salt and pepper. In small bowl, combine egg with buttermilk; mix well. Add to cornbread mixture. Stuff lightly into whole turkey, allowing 3/4 cup stuffing per pound of turkey.

Makes 12 cups stuffing - 24 (1/2 cup) servings.

*Stuffing can be baked at 325°F (160°C) for 50 minutes in a covered 9x13 casserole dish instead of inside turkey; or bake any extra in a covered casserole dish.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.