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Name: Santa Fe Christmas Turkey Stuffing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 c Chicken broth; or to taste; 1 1/2 c Chopped pecans; (a 6-ounce; ; or 5 to 7 fresh; 2 tb Crumbled dried sage; ; 1/4-inch slices; An; (8-ounce) package; ; stuffing; ; and cutinto; 4 c Chopped onions; (about 2; ; roasted and peeled; ; and chopped, or to; 2 c Celery chopped; ; chilies, chopped,; ; corn bread or3 cups; Three; (4-ounce) cans green; ; taste; 1 lb Kielbasa or other smoked; 1 Stick unsalted butter; (1/2; ; herb-seasoned; ; stuffing buttermilk; ; packaged corn bread; 1 1/2 c Chopped fresh parsley leaves; ; poblanochilies,

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INGREDIENTS

1 c Chicken broth; or to taste
1 1/2 c Chopped pecans; (a 6-ounce
; or 5 to 7 fresh
2 tb Crumbled dried sage
; 1/4-inch slices
An; (8-ounce) package
; stuffing
; and cutinto
4 c Chopped onions; (about 2
; roasted and peeled
; and chopped, or to
2 c Celery ; chopped
; chilies, chopped,
; corn bread or3 cups
Three; (4-ounce) cans green
; taste
1 lb Kielbasa or other smoked
1 Stick unsalted butter; (1/2
; herb-seasoned
; stuffing buttermilk
; packaged corn bread
1 1/2 c Chopped fresh parsley leaves
; poblanochilies,

INSTRUCTIONS

In a large heavy skillet cook the kielbasa over moderate heat, stirring, until it is browned and transfer it with a slotted spoon to a large bowl. In the fat remaining in the skillet cook the onions and the celery, stirring, until they are softened and add them to the bowl. In the skillet saute the pecans in the remaining fat and the butter over moderately high heat, stirring, until they are golden and add the mixture to the bowl with the stuffing, the corn bread, the sage, the parsley, and the chilies. Add enough of the broth to moisten the stuffing to the desired consistency and let the stuffing cool completely. Makes about 14 cups, or enough to stuff a 12- to 16-pound turkey with plenty to cook separately for those who like their stuffing less sinfully rich. To Roast Peppers: Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or boil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.) Gourmet December 1991

NOTES

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Santa Fe Christmas Turkey Stuffing

1 c Chicken broth; or to taste
1 1/2 c Chopped pecans; (a 6-ounce
 ; or 5 to 7 fresh
2 tb Crumbled dried sage
 ; 1/4-inch slices
 An; (8-ounce) package
 ; stuffing
 ; and cutinto
4 c Chopped onions; (about 2
 ; roasted and peeled
 ; and chopped, or to
2 c Celery chopped
 ; chilies, chopped,
 ; corn bread or3 cups
 Three; (4-ounce) cans green
 ; taste
1 lb Kielbasa or other smoked
1 Stick unsalted butter; (1/2
 ; herb-seasoned
 ; stuffing buttermilk
 ; packaged corn bread
1 1/2 c Chopped fresh parsley leaves
 ; poblanochilies,

In a large heavy skillet cook the kielbasa over moderate heat, stirring,  until it is browned and transfer it with a slotted spoon to a large bowl.  In the fat remaining in the skillet cook the onions and the celery,  stirring, until they are softened and add them to the bowl. In the skillet  saute the pecans in the remaining fat and the butter over moderately high  heat, stirring, until they are golden and add the mixture to the bowl with  the stuffing, the corn bread, the sage, the parsley, and the chilies. Add  enough of the broth to moisten the stuffing to the desired consistency and  let the stuffing cool completely. Makes about 14 cups, or enough to stuff a  12- to 16-pound turkey with plenty to cook separately for those who like  their stuffing less sinfully rich.    To Roast Peppers:    Using a long-handled fork char the peppers over an open flame, turning  them, for 2 to 3 minutes, or until the skins are blackened. (Or boil the  peppers on the rack of a broiler pan under a preheated broiler about 2  inches from the heat, turning them every 5 minutes, for 15 to 25 minutes,  or until skins are blistered and charred.) Transfer the peppers to a bowl  and let them steam, covered, until they are cool enough to handle. Keeping  the peppers whole, peel them starting at the blossom end, cut off the tops,  and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)    Gourmet December 1991

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Nutrition

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Serving Size: 1 Serving (646g)
Recipe Makes: 1 servings

Calories: 49
Calories from Fat: 8 (16%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 131.9mg		5 %
Potassium 767.8mg		20 %
Total Carbohydrate 8.8g		3 %
	Dietary Fiber 4.6g	19 %
	Sugars, other 4.1g
Protein 3.4g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 49

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