Bacon and Jalapeño Bread Stuffing (side dish)

Ingredients:

• 110 g diced bacon
• 2 tbsp unsalted butter, plus extra for greasing the pan
• 1 onion, chopped
• 3 stalks celery, chopped
• 1 jalapeño, diced
• 1 tbsp thyme
• 3/4 tsp chili powder
• 3 cups chicken broth
• 2 large eggs
• 1 cup diced Pepper Jack cheese
• 8 cups toasted white bread cubes
• 6 cups crumbled cornbread
• Unsalted butter or rendered turkey fat

Preparation:

1. Preheat oven to 175°C. Grease a 22x32 cm baking pan with butter.
2. In a large, deep skillet, fry the diced bacon in 2 tablespoons butter for 5 minutes; drain on paper towels.
3. Season with salt, pepper, onion, celery, jalapeno, thyme and chili seasoning; fry for 5 minutes. Pour in the chicken broth and simmer until step 5.
4. In a large bowl, combine eggs, cheese and bacon.
5. Add 8 cups toasted white bread cubes, 6 cups crumbled cornbread and the hot vegetable mixture to a bowl.
6. Gently stir the filling, then transfer to a greased 22x32cm baking dish. Top with pieces of butter or drizzle with the turkey fat, cover with foil, and bake for 30 minutes at 175°C.
7. Then remove the foil and bake until golden brown for another 20 minutes.