Preheat Oven to 350° F. Cook bacon in a pan on medium heat. Chop celery, peppers, jalapeno, garlic, and shallot. Cut potato into small cubes. Chop bacon when ready.
COOKING ON THE STOVE
In a second oven friendly pan or skillet melt butter with celery, peppers,garlic, shallot, potatoes, and salt. Cook until veggies are tender; about 5 minutes.
Add chicken broth and bring to a boil; stir in cornbread stuffing until evenly incorporated.
FINISH IN THE OVEN
Cover skillet with tin foil and place in center rack for 40 minutes, removing tin foil in the last 10 minutes to make the top a little crispy. Enjoy!