For the dressing: 1 c. onion, chopped 1/2 c. celery, chopped 1/2 c. carrots, chopped 6 tbsp. butter 6 cloves garlic, chopped 1 tbsp. chopped parsley 1 tbsp. sage 1/2 tbsp. thyme 2 c. chicken stock 1 c. shitake mushrooms, sliced 3 jalapenos, seeded and chopped Salt and pepper to taste
Melt the butter in skillet and lightly saute the onions, celery, carrots, shitake mushrooms, jalapenos, and garlic. Then add the herbs. Transfer to a large bowl and add the cornbread and chicken stock. Taste and adjust seasoning. If you prefer a very moist dressing, add a little more stock or water.
Cut off the wings and remove giblets for the stock for the gravy. Stuff the turkey and truss it. The oven should be preheated to 350 degrees. Place the turkey on a rack in a large roasting pan. Rub with salt and pepper and butter. Bake for 4 hours or 20 minutes per pound. Baste the turkey with additional melted butter and pan drippings frequently. Allow the turkey to rest for 20 minutes before carving.
