MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Jalapeno Cornbread Stuffing 
  Categories: Poultry, Stuffing
       Yield: 8 Cups
  
       7 c  Crumbled Jalapeno Cornbread*
       4 c  Toast cubes
       3    Hard-cooked eggs, chopped
     1/4 c  (1/2 stick) unsalted butter
       2 c  Finely chopped onion
       1 ts Finely minced garlic
   1 1/2 c  Finely chopped green pepper
       1 c  Finely chopped celery
            Turkey gizzard, trimmed and
            Finely chopped.
            Turkey liver, chopped
            Turkey heart, chopped
            Salt and pepper
       3    Eggs, lightly beaten
     1/2 c  (about) turkey broth
 
 MMMMM---------------------JALEPENO CORNBREAD--------------------------
       2 c  Yellow cornmeal
            (preferably stone ground)
       2 c  Cream-style corn
       2 c  Grated sharp ceddar cheese
       1 c  Unsalted butter, melted
       1 c  Buttermilk
     1/4 c  Drained canned chopped
            Green chilies
       4    Eggs, lightly beaten
       2 ts Baking soda
            Salt
       2 tb Unsalted butter
  
   Jalapeno Cornbread directions:
   Preheat oven to 375 F.   Combine cornmeal, corn and cheese in a large
   bowl and blend well.  Add melted butter, buttermilk, chilies, eggs,
   baking soda and salt to taste and mix thoroughly.
   
   Melt 1 tablespoon butter in each of two 9-inch cast iron skillets or
   heavy 9-inch baking pans until very hot but not browned.  Divide
   batter between skillets, smoothing with spatula.  Bake until done,
   about 45 minutes.
   
   Stuffing directions:
   Combine cornbread, toast cubes and chopped eggs in large bowl and toss
   lightly to mix well.  Set aside.
   
   Melt butter in large skillet over medium heat.  Add onion and garlic
   and saute until softened.  Add green pepper and celery and cook until
   crisp-tender, about 3 minutes.  Add gizzard, liver and heart and saute
   just until they lose raw color.  Season with salt and a generous
   grinding of pepper.  Let cool slightly.
   
   Add onion mixture to cornbread and blend well.  Stir in eggs.  Blend
   in enough broth to moisten lightly.
   
   Source: unknown
  
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