This recipe truly spices up our Thanksgiving holidays. .

INGREDIENTS

2 cups unbleached all-purpose flour
2 cups stone ground cornmeal
2 tablespoons baking powder
1 teaspoon salt
4 tablespoons white sugar
5 eggs, beaten
6 tablespoons butter, melted
3 cups buttermilk
2 tablespoons salt
2 teaspoons ground white pepper
2 teaspoons ground black pepper
2 teaspoons cayenne pepper (cut back if kids will be eating too)
2 teaspoons onion powder
4 teaspoons dried oregano
2 teaspoons dried thyme
6 tablespoons chopped fresh basil
4 bay leaves
1 cup minced onion
1 cup chopped green onions
1 cup chopped parsley
2 cups chopped red bell pepper
2 green chile peppers, chopped
2 tablespoons minced garlic
1/2 cup butter
2 cups chicken broth
1 tablespoon hot pepper sauce
2 cups evaporated milk
7 eggs, beaten

DIRECTIONS

• Prepare the cornbread, turning the oven to 375 degrees F. Grease a 13 x 9-inch pan with butter or oil. Add flour, cornmeal, baking powder, 1 tsp salt and sugar. Combine well.
• Whisk 5 eggs with 6 tablespoons of melted butter and buttermilk. Gradually add mixture with the dry ingredients, with the mixer set on low. Combine well and transfer into the pan.
• Bake into the preheated oven for 55 minutes. Cool when done.
• For the Stuffing, stir together 2 tablespoons of salt, white pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil and bay leaves.
• Use a separate bowl to mix the onions, green onions, parsley, red or green peppers, chili peppers and garlic.
• In a large saute pan, melt a cup of butter and cook the spices for a few minutes. Add the vegetables and cook for 5 more minutes. Stir often while cooking to prevent the veggies from burning.
• Add the stock and red pepper sauce, stirring and cooking for another 5 minutes. Crumble the cornbread into the skillet, combining well. Remove from heat and add the evaporated milk followed by 7 eggs. Whisk well and place it over low heat to cook for another 2 minutes. Stir often.
• Discard the bay leaves and add the stuffing into the bowl. Cover and let it sit until cool. Fill turkey with the mixture.