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Cornbread-Jalapeno Dressing

Yields 9 to 10 cups Servings


  • 1 cup (2 sticks) butter
  • 2 cup chopped onions
  • 2 cup chopped celerey (including some leaves)
  • 1/2 cup finely chopped jalapeno peppers
  • 1/2 cup finely ground sage
  • 2 teaspoon dried thyme leaves
  • 2 teaspoon poultry seasoning
  • 2 teaspoon eggs, slightly beaten
  • 1 1/2 cup turkey or chicken stock


Baking Directions:

Preheat the oven to 350 degrees.

In a large bowl, place the cornbread and set aside.

In a large skillet, over medium heat, melt the butter.

Add the onions, celery, and jalapeno peppers.

Sauté until tender.

Do not brown.

Remove from heat.

Stir in the sage, thyme, poultry seasoning, salt, and pepper.

Add to the cornbread, and moisten with turkey or chicken stock.

Toss until well mixed.

Spoon dressing into large buttered baking dish.

Cover and bake 45 to 50 minutes, until the dressing is browned, or stuff the turkey with the dressing loosely packed into neck and body cavity.

Bake, as directed.


Note: Cornbread should be made a couple of days in advance.

Prepare dressing the day of cooking.