4 Cups cornbread crumbled

10 Slices dried bread, cubed

1 Pound mild Italian sausage

1-1/2 Cups celery chopped

1 Cup onion chopped

1-1/2 Teaspoons salt

1 Teaspoon poultry seasoning

1/4 Cup Jalapeno peppers, seeded and chopped

2 eggs slightly beaten

1 Cup turkey broth


Preheat oven to 325F. 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; combine with

cornbread mixture. Add salt, poultry seasoning, jalapeno peppers, eggs and

turkey broth. Spoon dressing into lightly greased 3-quart casserole dish.

Bake, covered, at 325 degrees F. 45 to 50 minutes.