Baker Family Thanksgiving Stuffing

1 small bag Pepperidge farm stuffing mix

1/2 cake of plain cornbread, prepared according to White Lily package directions

2 whole carrots, chopped

3 large celery stalks, chopped

1 large onion, chopped

1 apple, chopped

1 red bell pepper, chopped

1 or 2 jalapeno peppers, chopped and seeded (if you prefer a really spicy dish, leave seeds)

1 or 2 cloves garlic, minced

1 cup whole kernel corn

2 boxes low fat chicken broth

Sage, poultry seasoning and salt and pepper to taste

Simmer carrots, celery, onion, apple, bell pepper, jalapeno, garlic and corn in a saucepan with one box of chicken broth and salt and pepper to taste. When vegetables are tender, pour the hot mixture over crumbled cornbread and stuffing mix. Add sage and poultry seasoning to taste.

Add extra broth or water for more moisture to get stuffing to desired consistency. Pack into a 13- by 9-inch casserole dish and bake at 350 for about 30 minutes.

If you like your stuffing on the moist side, cover while baking.

— Jeannie Baker, Roanoke