Crumble cornbread into the seasoned sausage, onion, & peppers, add some chicken broth, and you’re done. Bake it a bit if you’d like a crispy top. 
*****
Chipotle & Pepper Corn Bread-Sausage Stuffing
(30 minutes (plus 30 minutes for making the cornbread), serves 
4 c. cornbread, crumbled (best if made with chopped green chilies and whole corn (frozen works fine, thaw and drain); I just use two boxes of Jiffy for the cornbread)
1 large onion, chopped
a little oil for frying
2 lbs. mild Italian sausage (turkey sausage also works, less rich)
1 c. white wine
3 large bell peppers (red, orange, yellow), chopped
1 can chipotles, chopped (buy canned chipotles and use the sauce they’re in — if you want it less spicy, reduce how much sauce you put in)
1 t. salt
a few grinds black pepper
1 c. chicken broth
1. Make cornbread according to box directions.
2. Sauté (on medium-high) the onions in the oil until golden.
3. Add the sausage and sauté until cooked through and browned. De-glaze pan with wine.
4. Add the bell pepper and sauté until soft.
5. Add the chipotles in sauce, salt and pepper and stir well.
6. Break up and stir in cornbread.
7. Stir in broth.
