CORNBREAD JALAPENO DRESSING

6 to 8 cups cornbread cubes
1 cup (2 sticks) butter
2 cups chopped onion
2 cups chopped celery (including some leaves)
1/2 cup finely chopped jalapeno peppers
2 teaspoons ground sage
2 teaspoons dried thyme leaves
2 teaspoons poultry seasoning
Salt and freshly ground black pepper to taste
2 eggs, slightly beaten
1 1/2 cups turkey or chicken stock

Preheat oven to 350 degrees F. Butter a large baking dish.

Place cornbread in a large bowl and set aside.

In a large skillet over medium heat, melt butter. Add onions, celery and jalapeno peppers. Saute until tender. Do not brown.

Remove from heat. Stir in sage, thyme, poultry seasoning, salt and pepper. Add to cornbread. Stir in eggs. Add turkey or chicken stock, 1/2 cup at a time, until mixture is moist but not wet. Taste and adjust seasoning. Spoon dressing into prepared baking dish.

Cover and bake 45 to 50 minutes, until dressing is browned, or stuff turkey with dressing and bake as directed.

Makes 9-10 cups
Source: B. Smith Rituals and Celebrations by Barbara Smith