Green Onion and Cornbread Stuffing Thanksgiving Recipe

Ingredients:

1 Can (10-1/2 ounces) condensed French onion soup
1 Soup Can water
1/4 Cup margarine
1 Cup celery cut into 1/4-inch cubes
1 Cup green onions thinly sliced
1-1/2 Teaspoons poultry seasoning
2 Packages (8 ounces each) cornbread stuffing mix
Vegetable cooking spray

Instructions:

Preheat oven to 350.
In 5-quart saucepan combine soup, water, margarine, celery, onions, and poultry seasoning. Bring to boil and remove from heat.
Stir in cornbread stuffing mix.
Bake stuffing in 1-1/2 quart casserole coated with non-stick vegetable cooking spray.
Bake, covered, at 350 degrees F. 45 minutes or until set.

Southwestern Jalapeno Cornbread Dressing

Ingredients:

4 Cups cornbread crumbled
10 Slices dried bread cubed
1 Pound MILD ITALIAN TURKEY 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

Instructions:

Preheat oven to 325.
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