Jalapeno Corn Bread Stuffing
7 cups jalapeno corn bread, crumbled
4 cups white bread, cubed and toasted
2 cups onions, chopped
2 cups celery, chopped
1 clove garlic, minced
3 tablespoons poutry seasoning
3 eggs, hard-boiled and chopped (optional)
2/3 cup parsley, chopped
4 tablespoons butter, melted
2-3 cups chicken broth
salt to taste (if using homemade chicken broth)
In a very large bowl, mix all the dry ingredients. Add melted butter and enough chicken broth to moisten the dry ingredients, but not make them soggy. Makes a lot of stuffing for the turkey.
If you prefer to use as a dressing (which I do so as not to worry about getting completely cooked), bake in a large, greased casserole dish in the middle of a pre-heated 375 degree oven for 45-60 minutes.