Desculpe, este conteúdo só está disponível em Inglês Americano. For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language.
Corn-Bread-Pecan Stuffing for Turkey
Makes 8 to 10 servings (for a 12 lb turkey).
Preparation time: 30 minutes.
¼ cup butter
6 green onions, chopped
3 jalapeño peppers, seeded and sliced
3 stalks celery, chopped
2 cloves garlic, minced
1 cup pecan pieces
1 cup chopped fresh parsley
1 Tb crumbled dried sage
1 tsp dried marjoram
1 tsp dried thyme
1 tsp pepper
herbed corn bread (see separate recipe)
1½ cups chicken or turkey stock
- In large skillet, melt butter over medium heat.
- Add onions, jalapeno peppers, celery, and garlic; cook, stirring, 10 minutes, until softened.
- Stir in pecans, parsley, sage, marjoram, thyme, and pepper; remove from heat.
- Stir in corn bread cubes and chicken or turkey stock.
- Stuffing can be prepared up to one day ahead; refrigerate, covered, until just before cooking turkey.
Note: wear rubber gloves when handling hot peppers.