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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
Servings: cups
Units:
Instructions
- 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 as you usually do.
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