1 pan buttermilk corn bread	-dried rubbed sage
6 Tbl butter, (3/4 stick)	1 1/2 Tbl dried oregano
1 1/2 Cup chopped onions	3/4 Cup chopped fresh cilantro
1 1/2 Cup chopped green bell	1 1/2 Cup crushed corn chips,
-peppers	-(such as fritos)
4 lg poblano chilies, stemmed,	1 1/2 Cup frozen corn kernels,
-seeded, chopped	-thawed
3 lg jalapeno chilies, stemmed,	3 lg eggs, beaten to blend
-seeded, chopped	1 1/4 Cup canned cream-style corn,
1/4 Cup chopped fresh sage or 4	-(about)
-teaspoons

Preheat oven to 325F. Cut corn bread into 4 equal pieces. Crumble 3 pieces onto large baking sheet (reserve remaining piece for another use). Bake until slightly dry, about 20 minutes. Transfer to very large bowl.

Melt butter in heavy large skillet over medium-high heat. Add onions, bell peppers, all chilies, sage and oregano and saute until vegetables are tender, about 10 minutes. Transfer to bowl with corn bread. Mix in cilantro, corn chips and corn kernels. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.

To bake stuffing in the turkey:

Fill main turkey cavity with stuffing. Mix enough cream-style corn into remaining stuffing to moisten (about 1/2 to 3/4 cup cream-style corn, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 40 minutes. Uncover and bake until top begins to brown, about 15 minutes.

To bake all stuffing in pan:

Preheat oven to 325F. Butter 13x9x2-inch baking dish. Mix in 1 1/4 cups
cream-style corn into stuffing. Transfer to prepared dish. Cover with
buttered foil and bake until heated through, about 45 minutes. Uncover
and bake until beginning to brown, about 20 minutes.