Bacon-Jalapeno Stuffing

• 1/4 lb bacon, diced
• 2 tablespoons butter
• 1 onion, chopped
• 3 celery ribs, chopped
• 1 jalapeno, diced
• 1 tablespoon thyme
• 3/4 teaspoon chili powder
• 3 cups chicken broth
• 2 eggs
• 1 cup shredded monterey jack pepper cheese
• 8 cups white bread cubes, toasted
• 6 cups crumbled cornbread (unsweetened buttermilk)
• salt (to taste)
• pepper (to taste)

1. In a large deep skillet, saute 1/4 pound diced bacon in 2 tablespoons butter for 5 minutes; transfer to paper towels.
2. Season with salt and pepper and add 1 chopped onion, 3 chopped celery stalks, 1 diced jalapeno, 1 tablespoon thyme and 3/4 teaspoon chili powder; cook 5 minutes.
3. Pour in 3 cups chicken broth. Simmer until step 5.
4. In a large bowl, mix 2 eggs, 1 cup diced pepper jack cheese and the bacon.
5. Add to the bowl 8 cups toasted white bread cubes, 6 cups crumbled cornbread and the hot broth mixture.
6. Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.

bacon, butter, onion, celery, thyme, chili powder, chicken broth, eggs, shredded monterey jack pepper cheese, white bread, crumbled cornbread, salt, pepper

Taken from www.food.com/recipe/bacon-jalapeno-stuffing-467644 (may not work)