Green Chili Stuffing
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
Nutrition- 2cups finely chopped onions
- 2cups finely chopped celery
- 8tablespoons unsalted butter
- 2
- 2pickled jalapeno peppers, minced (about 1 tablespoon, to taste)
- 3⁄4teaspoon chili powder
- 1⁄2
- 1⁄2
- 1 1⁄2teaspoons ground cumin
-
-
- 1
- 1lb homemade white bread (cut into 1/2-inch cubes, toasted, and cooled)
- 3⁄4
- 2
DIRECTIONS
- 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.
- 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.
- Note: if using to stuff a turkey, cool completely before stuffing the turkey.
- 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.