Jalapeno Corn Bread Dressing

This has been a Thanksgiving favorite with Chris’ family for many years now. I introduced my family to it a few years ago, and it was a hit. Since the weather is cold and grey, we’ve decided to roast a chicken, make some jalapeno dressing and sauteed turnip greens and watch some Manchester United games (trying to catch up on games this season).

4 cups torn bread (or bagged stuffing mix)
3 cups crumbled corn bread
1 stick butter
1 medium onion
1 bunch of green onions
2-3 stalks celery with leaves (if no leaves, add some chopped fresh parsley)
1/2 cup chopped pickled jalapenos (or more)
1/2 cup of jalapeno juice (or more)
Chicken/Turkey broth to desired moisture level
1 egg (optional)
Sage, thyme, salt, pepper to taste

Saute chopped vegetables (except jalapenos) in butter until soft. Stir into bread crumbs. Add jalapenos, juice, broth, and egg, if using. Put in greased baking dish or covered casserole and bake at 350 for 30-45 minutes, until cooked, but not dry.


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