Jalapeno Cornbread Dressing

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

Preparation / Directions:

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.

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