Corn Bread and Jalapeno Stuffing

• 4 cups finely crumbled corn bread
• 4 tablespoons butter
• 2 cups finely chopped onions
• 1 tablespoon finely minced garlic
• 1 turkey gizzard
• 1 turkey liver
• 1 turkey heart
• 1 cup finely chopped sweet green peppers
• 1 cup finely chopped celery
• 1 cup finely chopped parsley
• 2 tablespoons finely chopped bottled jalapeno peppers
• 1 cup canned cream-style corn
• 2 hard-cooked eggs, coarsely chopped
• 1/4 pound finely cubed Gruyere or Cheddar cheese, about 2/3 cup
• 2 raw eggs, well beaten
• Salt to taste if desired
• Freshly ground pepper to taste
• 1/2 cup rich turkey or chicken broth

1. Crumble corn bread and set aside.
2. Heat butter in deep skillet and add onions and garlic.
3. Cook, stirring, until onions are wilted.
4. Trim tough membranes from gizzard, liver and heart.
5. Chop soft parts fine.
6. There should be 1/3 to 1/2 cup.
7. Add to onion mixture and cook, stirring often, about 2 minutes.
8. Add green peppers and celery and cook, stirring often, about 3 minutes.
9. Remove from heat and let stand briefly.
10. Add parsley, chopped jalapeno peppers, corn bread, cream-style corn, hard-cooked eggs, cheese and raw eggs.
11. Blend well.
12. Add salt and generous grinding of pepper.
13. Add broth and blend well.

corn bread, butter, onions, garlic, turkey gizzard, turkey, turkey heart, sweet green peppers, celery, parsley, jalapeno peppers, corn, eggs, gruyere, eggs, salt, freshly ground pepper, turkey

Taken from cooking.nytimes.com/recipes/718 (may not work)