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
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.