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
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.