Apple, Green Chile, and Pecan stuffing.
Toast the pecans in a cast-iron skillet and chop them.
The green chile was mixed in before I baked the dressing;
a mix of cornbread and dried bread cubes (Pepperidge farm).
Veggies are onion, celery, carrot, mushrooms. I used vegetable broth, apples, an entire stick of butter and one egg.
Recipe by Nicholas Grimaldi from Fresh Chile Cookin' Group!
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