Green Chili Stuffing

• finely chopped onions2 cups
• finely chopped celery2 cups
• unsalted butter↗8 tablespoons
• chopped mild green chilies (including juice)2 cans
• pickled jalapeno peppers↗2

  minced (about 1 tablespoon, to taste)

• chili powder↗3⁄4 teaspoon
• dried thyme↗1⁄2 teaspoon

  crumbled

• dried oregano↗1⁄2 teaspoon

  crumbled

• ground cumin↗1 1⁄2 teaspoons
• salt↗

  to taste

• ground black pepper↗

  to taste

• finely chopped pecans1 cup

  toasted lightly

• homemade white bread (cut into 1/2-inch cubes, toasted, and cooled)1 lb
• low sodium chicken broth (omit chicken broth if using to stuff a turkey)↗3⁄4 cup

  omit chicken broth if using to stuff a turkey

• unsalted butter, cut into small pieces (omit if using to stuff a turkey)↗2 tablespoons

  omit if using to stuff a turkey

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   Note: if using to stuff a turkey, cool completely before stuffing the turkey.

4. 4

   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.