Vegetable-oil cooking spray
8 cups crumbled Cheddar and Jalapeño Corn Bread
5 cups unseasoned dry bread cubes
3 hard-cooked eggs, chopped
4 tablespoons unsalted butter
Turkey giblets (gizzard, heart, and liver)
1 large yellow onion (about 12 ounces), chopped 2 cloves garlic, minced
1 large green bell pepper, seeded, deribbed, and chopped
3 large ribs celery, chopped
4 large eggs, lightly beaten
1 cup Chicken Stock or canned low-sodium chicken broth

Vegetable-oil cooking spray
2 cups yellow cornmeal
teaspoon salt
tablespoon sugar
2 teaspoons baking soda
1/2 cups (6 ounces) grated sharp Cheddar cheese
1 can (15 ounces) creamed corn
1/2 cup canned diced jalapeños, drained
1 cup buttermilk
4 large eggs, lightly beaten
3/4 cup (1 1/2 sticks) unsalted butter, melted

If time permits, make the corn bread and hard-cook the eggs the day before Thanksgiving. The stuffing is even better when the corn bread has had a chance to dry out a bit, and the assembly will then seem like a snap.

Preheat the oven to 350°F. Coat a deep, 9-by-13 inch baking pan with the cooking spray. In a very large mixing bowl, combine the corn bread, bread cubes, and chopped eggs. In a 12-inch sauté pan, melt 2 tablespoons of the butter over medium heat. Sauté the turkey giblets, turning them to brown on all sides, until cooked through, about 5 to 7 minutes. Remove to a cutting board to cool.

Add the remaining 2 tablespoons of butter to the pan. Sauté the onion, garlic, green pepper, and celery until soft and lightly browned, about 5 minutes. Add to the bread in the bowl. Finely dice the giblets and add to the stuffing mixture. Add the beaten eggs and stock to the bowl, and mix well. Place the stuffing in the prepared pan and bake, uncovered, until the top is lightly browned and crusty, about 1 hour.

If you have room in your oven, bake the stuffing while the turkey is roasting. Otherwise, bake it beforehand and reheat it once the turkey is out.

Preheat the oven to 375°F. Coat a 9-by-13-inch baking pan with the cooking spray.

In a large bowl, combine the cornmeal, salt, sugar, and baking soda. Add the cheese, corn, jalapenos, buttermilk, and eggs, stirring just to blend. Stir in the melted butter. Pour the batter into the prepared pan, and smooth the top with a rubber spatula.

Bake until the corn bread is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Let cool in the pan for 15 minutes; then turn out onto a wire rack to cool completely.