Mary Kay Ash’s Signature Jalapeño Dressing

11-24-2014 10:13 AM

Mary Kay Ash loved Thanksgiving. Each year, she hosted her extended family to a Thanksgiving feast, which was the only time of the year the entire clan got together.

She made two versions of her signature dish: Jalapeño Dressing. One version she made without jalapenos for the children and those with delicate stomachs. She posted a sign on the original version marked “Hot—Beware!”

Here’s her original recipe.

Jalapeño Dressing


Corn Bread

  • 2 cups yellow cornmeal
  • 2 cups flour, sifted
  • 1/3 cup sugar
  • 8 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 2 cups milk
  • ½ cup soft shortening


  • ¼ - ½ cup cooking oil or bacon drippings
  • 1 bunch green onions, chopped
  • ½ whole stalk celery, including leaves, chopped
  • 1 cup water
  • 3 cups corn bread, from recipe above, crumbled
  • 4 cups day-old bread, crumbled
  • 2-3 cups turkey broth or more as needed for moist texture
  • 1 cup jalapeño juice
  • Salt and pepper to taste
  • Chopped jalapenos to taste


Preheat oven to 425˚.

Sift together cornmeal, flour, sugar, baking powder and salt into a bowl. Add eggs, milk and shortening. Beat until smooth, about 1 minute. Bake in two 8-inch square baking pans in preheated oven for 20-25 minutes and set aside.

Sauté́ onions and celery in cooking oil or bacon drippings.

Add 1 cup water, cover and cook until barely tender, about 7 minutes.

Combine with last 6 ingredients.

Add water until right consistency, if necessary.

Stuff turkey with dressing and place excess in greased casserole dish and bake at 350˚ for 30 minutes.

If you prefer not to stuff the turkey, make two casserole dishes. You can always freeze one for later.

May you and your family have a blessed Thanksgiving!

If you try the dressing, be sure to let us know!

Stacy Graves is very thankful to be the contributing editor of The Mary Kay FoundationSM Blog.