Jalapeno Cornbread Stuffing

• 7 cups crumbled Jalapeno Cornbread (see below)
• 5 cups crumbled biscuits (Bisquick biscuits are fine, or any biscuit recipe)
• 3 hard-cooked eggs, chopped
• 1/2 stick unsalted butter
• 1 and 1/2 cups finely chopped onion
• 1 teaspoon finely minced garlic
• 1 cup finely chopped green pepper
• 1 cup finely chopped celery
• Salt and freshly ground pepper
• 3 eggs, lightly beaten
• 3/4 cup or more of turkey or chicken broth (everything should be moist, but not gummy)

1. Combine crumbled cornbread, biscuit crumbs, and chopped eggs in large bowl and toss lightly to mix well. Set aside.
2. Melt butter in large skillet over medium heat. Add onion and garlic and saute until softened. Add green pepper and celery and cook until crisp-tender, about 3 minutes. Season with salt and pepper. Let cool slightly.
3. Add onion mixture to cornbread mixture and blend well. Stir in eggs, Blend in enough broth to moisten lightly.
4. Bake in oven @ 375 degrees until lightly browned.
5. Jalapeno Cornbread:
6. 2 cups yellow cornmeal (preferably stone ground)
7. 2 cups cream-style corn
8. 2 cups (8 ounces cheese) grated sharp cheddar cheese
9. 1/2 cup (1 stick) unsalted butter, melted
10. 1 cup buttermilk
11. 1/4 to 1/2 cup drained, canned chopped green chilies
12. 4 eggs, lightly beaten
13. 2 teaspoons baking soda
14. 1/4 teaspoon salt
15. 2 tablespoons (1/4 stick) unsalted butter
16. Preheat oven to 375 degrees. Combine cornmeal, corn and cheese in large bowl and blen well. Add melted butter, buttermilk, chilies, eggs, baking soda and salt and mix thoroughly.
17. Melt 1 tablespoon butter in each of two 9 inch cast iron skillets or heavy 9 inch baking pas until melted but not browned. Divide batter between skillets, smoothing with spatula. Bake until done for approx. 30 minutes.

crumbled biscuits, eggs, unsalted butter, onion, garlic, green pepper, celery, salt, eggs, turkey

Taken from www.epicurious.com/recipes/member/views/jalapeno-cornbread-stuffing-50059319 (may not work)