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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Published in Gourmet magazine, November 1992. This recipe is for baking the stuffing separately. It also can be used to stuff a 12- to 14-pound turkey with the changes noted next to the ingredients. Ingredients:
2 cups finely chopped onions |
2 cups finely chopped celery |
8 tablespoons unsalted butter |
2 (4 ounce) cans chopped mild green chilies (including juice) |
2 pickled jalapeno peppers, minced (about 1 tablespoon, to taste) |
3/4 teaspoon chili powder |
1/2 teaspoon dried thyme, crumbled |
1/2 teaspoon dried oregano, crumbled |
1 1/2 teaspoons ground cumin |
salt, to taste |
ground black pepper, to taste |
1 cup finely chopped pecans, toasted lightly |
1 lb homemade white bread (cut into 1/2-inch cubes, toasted, and cooled) |
3/4 cup low sodium chicken broth (omit chicken broth if using to stuff a turkey) |
2 tablespoons unsalted butter, cut into small pieces (omit if using to stuff a turkey) |
Directions:
1. In a large skilled, cook the onion and celery in 8 T butter over medium heat, stirring occasionally, until softened and light golden. Add the green chilies with the juice, the jalapenos, chili powder, thyme, oregano, cumin and salt and pepper to taste. Cook the mixture, stirring, for 3 minutes.
2. Transfer the mixture to a large bowl, add the pecans, toasted bread cubes, and salt and pepper to taste. Combine the stuffing gently but thoroughly.
3. Note: if using to stuff a turkey, cool completely before stuffing the turkey.
4. Baking: Preheat oven to 325°F Spoon the stuffing into a buttered 3- to 4- quart casserole, drizzle it with the broth and dot the top with the additional 2 T butter. Bake the stuffing, covered, in the middle of the oven for 30 minutes. Uncover and bake 30 minutes more.
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