JALAPENO CORNBREAD DRESSING

1/2 cup unsalted butter
2 medium onions, chopped
4 ribs celery, chopped
5 jalapeno peppers, seeded and minced
4 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon salt (to taste)
8 cups crumbled day-old cornbread
3 cups chicken stock, divided use

Preheat oven to 400 degrees F. Butter a 2 quart ovenproof pan or casserole.

In a heavy skillet, melt butter over medium heat. Add onion, celery, jalapeno, and garlic and saute until softened.

Add thyme and salt and cook for another minute or so.

In a large bowl, mix cornbread with 2 cups stock. Add more stock if mixture is too dry. It should be very moist but not soupy. Spoon the mixture into prepared casserole.

Bake for 30 minutes or until firm.

Servings: 8
Source: Texas Home Cooking