Jalapeno Corn Bread Stuffing

• 5 cups corn bread cubes
• 5 cups toasted bread cubes
• 2 hard-cooked eggs, chopped
• 2 tablespoons unsalted butter
• 2 cups finely chopped onion
• 2 large cloves garlic, minced
• 1 1/2 cups green bell peppers
• 1 cup finely minced celery
• Salt and freshly ground black pepper to taste
• 2 lightly beaten eggs
• 1 cup good quality chicken stock (approximately)

1. Combine corn bread, bread cubes and chopped eggs in large bowl; mix lightly.
2. Set aside.
3. Melt butter in large skillet and saute onions over medium heat until they have softened.
4. Add garlic and saute 30 seconds more.
5. Add peppers and celery and cook until tender but still crisp.
6. Season with salt and pepper.
7. Cool slightly.
8. Add onion mixture to corn bread mixture, blending well.
9. Stir in beaten eggs and enough stock to moisten lightly.
10. Freeze up to a week or refrigerate up to 2 days.
11. Bring stuffing to room temperature.
12. To bake outside turkey, place in pan about 10 by 15 inches; cover with foil and place stuffing pan in a larger pan with sides.
13. Pour in enough water to come halfway up side of pan.
14. Bake at 350 degrees for 50 minutes, or, if cooking alongside turkey baking at higher temperature, place in oven 10 minutes before turkey is to be taken out, then reduce to 350 degrees and bake another 30 minutes while turkey rests.

corn bread, bread cubes, eggs, unsalted butter, onion, garlic, green bell peppers, celery, salt, eggs, chicken stock

Taken from cooking.nytimes.com/recipes/782 (may not work)