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Jalapeno Cornbread Dressing

1/2 c Unsalted butter
2 md Onions; chopped
4 Ribs celery; chopped
5 Jalapeno peppers; seeded and minced
4 Cloves garlic; minced
2 ts Dried thyme
1 ts Salt; to taste
8 c Day-old cornbread; crumbled
3 c Chicken stock

Preheat oven to 400 degrees. In a heavy skillet, melt butter over medium heat. Add onion, celery, jalapeno and garlic and saute until softened. Add thyme and salt and cook for another minute or so. In a large bowl, mix cornbead with 2 cups stock. Add more stock if mixture is too dry. It sould be very moist but not soupy. Spoon the mixture into a buttered 2 quart ovenporoof pan or casserole. Bake for 30 minutes or until firm.

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