1/2 c. butter
2 med. onion, finely chopped
1 c. chopped celery
1 sweet green pepper, lg., seeded & finely chopped
2 hot jalapeno peppers, seeded & finely chopped
1/2 c. turkey giblet, finely chopped
1/2 c. turkey liver, finely chopped
1 clove garlic, finely chopped
8 c. cornbread, crumbled
2 hard cooked eggs, coarsely chopped
2 (8 oz.) cans kernel corn, drained
1 c. (more or less) turkey or chicken broth
2 tsp. chili powder
1 tsp. cumin powder
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. Accent

Saute onion, celery and pepper in a large skillet until softened. Stir in turkey giblets, liver and saute 5 minutes. Combine cornbread, hard cooked eggs and kernel corn in a large bowl. Pour in broth, toss to moisten and add sauteed vegetables and seasonings. Stuff turkey with dressing and roast according to your favorite recipe. Grease a shallow 3 quart baking dish. Bake covered in a preheated 350 degree oven for 45 minutes. Uncover the last 10 minutes for a nice crusty top. Yield: 10 cups.