South Western Jalapeno Cornbread Stuffing

Ingredients:

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

Directions: 

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.