Jalapeno Corn Bread Stuffing

7 cups jalapeno corn bread, crumbled

4 cups white bread, cubed and toasted

2 cups onions, chopped

2 cups celery, chopped

1 clove garlic, minced

3 tablespoons poutry seasoning

3 eggs, hard-boiled and chopped (optional)

2/3 cup parsley, chopped

4 tablespoons butter, melted

2-3 cups chicken broth

salt to taste (if using homemade chicken broth)

In a very large bowl, mix all the dry ingredients.  Add melted butter and enough chicken broth to moisten the dry ingredients, but not make them soggy.  Makes a lot of stuffing for the turkey.

If you prefer to use as a dressing (which I do so as not to worry about getting completely cooked), bake in a large, greased casserole dish in the middle of a pre-heated 375 degree oven for 45-60 minutes.