Latin Turkey Stuffing

I had the wonderful experience of spending Christmas in Lima, Peru, with dear friends The family cook who had been with them for many years prepared this, this is close to how I think she did it. it was very good hope you enjoy

• Ready In: 20 mins
• Serves: 8-10
• Yields: 6-8 cups

Ingredients

• 1  lb mild sausage
• 1  cup butter
• 5  ounces  shelled pine nuts
• 2  cups  sliced mushrooms
• 1⁄2 cup  sliced green olives
• 1  large onion, chopped
• 1⁄4 cup  finely chopped cilantro
• 2  cups  chopped celery
• 2  aji chilies chopped can use  serranos
• 6  cups  dry bread cubes
• 1  teaspoon sage
• 1  teaspoon poultry seasoning
• 1⁄4 cup dry vermouth
• 1 -2  cup  giblet broth

Directions

1. In a large skillet, cook sausage until it crumbles, drain. Saute pine nuts in butter until lightly browned. Add chiles, mushrooms, olives, onions, celery and cilantro. Heat and slowly add vermouth and broth until moist. makes enough to stuff one 12 to 14 pound bird.