Santa Fe Christmas Turkey Stuffing Recipes

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CLASSIC STUFFING



Classic Stuffing image

The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing on its own. Use this recipe when making our Perfect Roast Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes 12 cups

Number Of Ingredients 11

12 tablespoons unsalted butter
4 onions, (2 pounds), peeled and cut into 1/4-inch dice
16 celery stalks, cut into 1/4-inch dice
10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage
6 cups Homemade Chicken Stock, or canned low sodium chicken broth, skimmed of fat
2 stale loaves white bread, (about 36 slices), crust on, cut into 1-inch cubes
2 teaspoons salt
4 teaspoons freshly ground black pepper
3 cups (about 2 bunches) fresh coarsely chopped flat-leaf parsley, leaves
2 cups pecans, toasted and chopped (optional)
2 cups dried cherries (optional)

Steps:

  • Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
  • Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.

SANTE FE CHRISTMAS TURKEY STUFFING



Sante Fe Christmas Turkey Stuffing image

Categories     Herb     Nut     Onion     Pork     Vegetable     Side     Christmas     Stuffing/Dressing     Winter     Gourmet

Number Of Ingredients 11

1 pound kielbasa or other smoked sausage, halved lengthwise and cut into 1/4-inch slices
4 cups chopped onions (about 2 very large)
2 cups chopped celery
1 1/2 cups chopped pecans (a 6-ounce can)
1 stick (1/2 cup) unsalted butter
An 8-ounce package herb-seasoned stuffing
Buttermilk corn bread or 3 cups packaged corn bread stuffing
2 tablespoons crumbled dried sage
1 1/2 cups chopped fresh parsley leaves
three 4-ounce cans green chilies, chopped, or 5 to 7 fresh poblano chilies, roasted and peeled and chopped, or to taste
1 cup chicken broth, or to taste

Steps:

  • In a large heavy skillet cook the kielbasa over moderate heat, stirring, until it is browned and transfer it with a slotted spoon to a large bowl. In the fat remaining in the skillet cook the onions and the celery, stirring, until they are softened and add them to the bowl. In the skillet sauté the pecans in the remaining fat and the butter over moderately high heat, stirring, until they are golden and add the mixture to the bowl with the stuffing, the corn bread, the sage, the parsley, and the chilies. Add enough of the broth to moisten the stuffing to the desired consistency and let the stuffing cool completely. Makes about 14 cups, or enough to stuff a 12-to 16-pound turkey with plenty to cook separately for those who like their stuffing less sinfully rich.
  • To Roast Peppers
  • Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or boil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)

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