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Jalapeno Cornbread Dressing


1/2 cup unsalted butter
2 medium onions; chopped
4 ribs celery; chopped
5 jalapeno peppers; seeded and minced
4 cloves garlic; minced
2 teaspoons dried thyme
1 teaspoon salt; to taste
8 cups day-old cornbread; crumbled
3 cups chicken stock

Butter a 2 quart baking pan or casserole. Preheat oven to 400F. In a heavy skillet, melt butter over medium heat. Add onion, celery, jalapeno and garlic and sauté until softened. Add thyme and salt and cook for another minute or so. In a large bowl, mix cornbread with 2 cups stock. Add more stock if mixture is too dry. It should be very moist but not soupy. Spoon the mixture into a buttered 2 quart oven proof pan or casserole. Bake for 30 minutes or until firm. - - - - - - - - - - - - - - - - - -

Yield: 8 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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