Instructions: Corn Bread Stuffing: Combine corn bread, sourdough bread, buttermilk, molasses, chicken stock and beaten eggs in bowl and soak 3 to 8 hours in refrigerator.

Place cubed bacon in heated skillet and cook until bacon is browned. Pour off and reserve rendered fat. Add green onions and jalapeno peppers to bacon and cook 5 minutes. Remove from heat and cool.

Add soaked bread along with chile powder and chopped pecans to green onion-jalapeno mixture. Season with salt and pepper to taste. Spoon into casserole and drizzle top with several tablespoons of reserved bacon drippings. Bake at 350 degrees until top is browned and crisp, 30 to 35 minutes. Remove from oven and cool 15 minutes before serving.

Turkey: Season turkey inside and out with salt and pepper to taste. Place bay leaves, garlic and onion inside cavity. Set turkey, breast-side down, on rack in roasting pan. Pour water into pan and roast at 425 degrees 30 minutes. Turn turkey breast-side up, brush with melted butter, reduce heat to 350 degrees and roast until juices run clear when thigh joint is pierced with a fork and when meat thermometer inserted in the thickest part of thigh registers 165 degrees, 1 to 1 1/2 hours, adding more water to pan as needed. Remove turkey from oven and allow to stand 20 minutes before carving.

This recipe yields 6 to 8 servings.

Comments: Chef Lomonaco recommends cooking the stuffing separately to ensure that the turkey is "fully cooked without overcooking, and the stuffing is cooked in a safe manner."

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