Red Chile Stuffing

Denise Norris
Ok, since Thanksgiving is like 4 days away, I was at the store getting my ingredients and I keep seeing these awesome posts with these wonderful recipes and thought maybe you would like mine. I concocted this about 3 years ago when I was bored with all the traditional dishes . Everything we make at our house has a New Mexico signature of some sort and our family has come to expect it from us. We are Natives after all. Well here it is.

2 Bags Herb Seasoned Stuffing(I like the mix with both white & wheat)
5 - 8 Tbsp. Butter (or less if you prefer, I prefer less)
1 yellow or white onion
1-2 stalks of Celery(to taste)
about 1-2 cans of Low Sodium Chicken Broth (you choose your consistency)
1/2 - 1 Tbsp. Red chile(depending on how hot you like it), mix with about 1/2 cup Brown Sugar and a couple of shakes of Cumin.
1/2 bag of fresh Cranberries(to taste)
Salt and Pepper to taste
Pinon nuts or pecans, your preference, roasted Pinon tastes really good.

Melt Butter, add Celery and Onion, Salt & Pepper, cook 2-3- min. Mix Stuffing, Cranberries, Red Chile mixture and nuts all together. Toss to mix, add Celery & Onions and toss again, then add Chicken Broth to your preferred consistency.
Bake at 350, for about 30 minutes.

This recipe is the perfect New Mexico Signature to add to your traditional Thanksgiving meal.

I hope you try and enjoy, my Family loves it.

Have a very Blessed and Safe Thanksgiving.

Denise Norris
Colorado Springs, CO
Albuquerque Native
about 11 months ago · Report

Lyn Nye-Beeson
cant wait to try it
about 10 months ago · Report

Brooks Bush
Made it this morning and can't wait to try. Thanks so much
about 10 months ago · Report

Lyn Nye-Beeson
Was very good but used WAY more than 2tlbs of red. Ha ha
about 10 months ago · Report

Katie Courtney
I so wish I would have seen this for T-giving! Maybe I will try it for Christmas.
about 10 months ago · Report