Jalapeno Cornbread Dressing 4 cups crumbled cornbread 10 slices dried bread, cubed 1 lb. Italian sausage 1 1/2 cups chopped celery 1 cup chopped onion 1 1/2 teaspoons salt 1 teaspoon poultry seasoning 1/4 cup jalapeno peppers, seeded and chopped 2 eggs 1 cup turkey broth   In large bowl combine cornbread and bread cubes. In large skillet, over medium-high heat, saute sausage, celery and onion until sausage is no longer pink and vegetables are tender. Cook slightly and combine with cornbread mixture. Add salt, poultry seasoning, jalapeno peppers, beaten eggs and turkey broth. Spoon dressing into lightly greased 3-quart casserole dish. Bake, covered, at 325 degrees F for 45 to 50 minutes or until the center of the dressing registers 165 degrees F.

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