Green Chile-Cornbread-Piñon Stuffing
This recipe appeared in my very first cookbook that I wrote with Nancy Gerlach, The Fiery Cuisines, in 1984. I still make it whenever I roast a turkey, which will happen this coming Thanksgiving, my favorite holiday. Last Thanksgiving I was recovering from a mini-stroke at the Lovelace Rehabilitation Hospital. This year I hope to celebrate at home!
1 large onion, chopped
1/4 pound butter
1 cup chopped roasted and peeled New Mexican green chile
1 cup finely chopped celery
6 cups coarsely crumbled cornbread
1 cup whole piñon nuts
2 tsp dried thyme
1+ cups chicken broth
Melt the butter in a saucepan and saute the onion until it’s soft, about 5 minutes.
In a large bowl, combine all the ingredients except the broth and mix thoroughly with a wooden spoon.
Add enough broth to moisten, but not saturate, the mixture.
Mix the stuffing again. Stuff the bird and roast it as you usually do.
Yield: 8 cups
Heat Scale: Medium
