New Mexico Stuffing
Ingredients:
10 cloves garlic, chopped
3 cups chopped green chilies, roasted and peeled
3 cups red onions, chopped
3 cups celery, chopped
3 cups dried cranberries
1½ cups pine nuts
32 ounces cornbread stuffing mix
5 teaspoons poultry seasoning
½ tablespoon cumin
2 Tablespoons oregano
1 bunch cilantro
750 ML dry red wine
3 cups of chicken broth
1 pound butter
1 tablespoon salt
½ tablespoon pepper
Directions:
1. Sauté garlic and pine nuts in one stick butter until nuts begin to brown. Add onions, celery, green chilies, oregano, poultry seasoning and remaining butter and sauté until soft. Set aside
2. Reduce chicken broth and wine to 3 cups. Add salt and pepper.
3. Add reduced broth and onion, celery and chile mix to cornbread mix and toss. Add cranberries and cilantro and toss until mixed.
Use extra cornbread stuffing and chicken broth to adjust stuffing to desired wetness.
Place in 9 x 13 inch buttered casserole pan, cover with aluminum foil and bake in 350° oven for 40 minutes or until well heated, removing the aluminum foil the last 10 minutes of baking.
Serves at least 16.
