Jalapeno Dressing

• 1 batch cornbread
• 6 slices day old white bread, torn into bite size pieces
• 1/3 to 2/3 c. finely chopped pickled jalapeno peppers
• 1/4 to 1/2 c. pickled jalapeno pepper juice
• 2 c. chopped green onions
• 1/4 c. bacon drippings, butter or mayonnaise
• 2 c. chopped celery with leaves
• 1 c. water
• 1/4 tsp. salt and black pepper
• 1 c. turkey or chicken broth

1. Crumble cornbread into
2. a large bowl.
3. Add white bread, jalapeno peppers and juice; toss to mix.
4. Heat bacon drippings in a large
5. skillet
6. over
7. medium-high
8. heat.
9. Add
10. onions and celery.
11. Cook 3
12. minutes, stirring twice.
13. Add water, salt and black pepper.
14. Reduce heat
15. to
16. medium,
17. cover and cook 5 to 7 minutes.
18. Celery is crisp-tender.
19. Add bread to mixture.
20. Stir in broth a
21. little
22. at
23. a time until well blended and stuffing was moist as
24. desired.
25. Spoon into turkey or bake in a greased 4 quart baking dish in 350u0b0 oven about 30 minutes until heated through. Makes 14 cups, enough for 12 to 15 pound turkey.
26. My husband loves this, he doesn't like chicken in his dressing.

batch, white bread, jalapeno peppers, pepper juice, green onions, bacon, celery, water, salt, turkey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=487821 (may not work)