Green Chile-Cornbread-Piñon Stuffing - Fiery Foods & Barbecue Central
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fieryfoodscentral.com.
Ingredients
- 1 large onion, chopped
- 1/4 lb 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
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