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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Santa Fe Christmas Turkey Stuffing Recipe

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This recipe for Santa Fe Christmas Turkey Stuffing is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb kielbasa or other smoked sausage, halved lengthwise and cut into 1/4 inch slices
4 cups chopped onions (about 2 large)
2 cups chopped celery
1 1/2 cups chopped pecans
1 stick (1/2 cup) unsalted butter
3 cups corn bread cubes or dried stuffing
2 T crumbled dried sage
1 1/2 cups chopped fresh parsley leaves
3 (4 oz) cans green chilies, chopped, or 5-7 fresh pablano chilies, roasted and peeled and chopped, or to taste
1 cup chicken broth, or to taste
Directions:
Directions:
In a large heavy skillet cook the sausage 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 and 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 cooked outside the bird. Cook stuffing in a casserole for 30-40 minutes at 350º.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour, 30 minutes
Personal Notes:
Personal Notes:
This is a nice variation on Thanksgiving stuffing, courtesy of Gourmet Magazine.

 

 

 

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