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Ingredientes
- 1 lb Kielbasa or possibly other smoked sausage, halved lengthwise and cutinto 1/4-inch slices
- 4 c. Minced onions, (about 2 very large)
- 2 c. Minced celery
- 1Â 1/2 c. Minced pecans, (a 6-oz can)
- 1 stk unsalted butter, (1/2 c.)
- Â Â An, (8-oz) package herb-seasoned stuffing buttermilk corn bread or3 c. packaged corn bread stuffing
- 2 Tbsp. Crumbled dry sage
- 1Â 1/2 c. Minced fresh parsley leaves
- Â Â Three, (4-oz) cans green chilies, minced, or possibly 5 to 7 fresh poblanochilies, roasted and peeled and minced, or possibly to taste
- 1 c. Chicken broth, or possibly to taste
Direcciones
- In a large heavy skillet cook the kielbasa over moderate heat, stirring, till 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, till they are softened and add in them to the bowl. In the skillet saute/fry the pecans in the remaining fat and the butter over moderately high heat, stirring, till they are golden brown and add in the mix to the bowl with the stuffing, the corn bread, the sage, the parsley, and the chilies. Add in sufficient of the broth to moisten the stuffing to the desired consistency and let the stuffing cold completely.
- Makes about 14 c., or possibly sufficient to stuff a 12- to 16-lb. 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 min, or possibly till the skins are blackened. (Or possibly boil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 min, for 15 to 25 min, or possibly till skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, till they are cold sufficient to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and throw away the seeds and ribs. (Wear rubber gloves when handling chilies.)
