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Turkey Stuffing with Green Chiles

Updated on September 23, 2013

Turkey Stuffing with Green Chiles

New Mexico Biad Chile Turkey Stuffing
New Mexico Biad Chile Turkey Stuffing | Source

1-5 on the Tasty Meter?

5 stars from 3 ratings of Stuffing Southwest

Turkey Stuffing with Green Chiles

Who says dressing is only for holidays? This is a creative twist using either boxed dressing or your own bread. Make it easy on yourself while serving family pleasing dishes

This dish can take the place of your meat dish and your starch dish. Add a nice crispy salad to it or your favorite vegetable and you have a complete meal. Right now the stuffing mixes are on sale at the grocery stores too! This dish is based on a dollar box of Kraft Stove Top Stuffing.

The Biad frozen chiles can be purchased directly from Biad by going to their website at The chiles used in this recipe are flame roasted for the maximum of flavor.


Stove Top Stuffing, left-over turkey, green chiles, broth concentrate, water, cooking spray.  That is all!
Stove Top Stuffing, left-over turkey, green chiles, broth concentrate, water, cooking spray. That is all! | Source

Biad Green Chile Prep

Prep includes removing or leaving in the chile veins and seeds.  That is where the heat is.
Prep includes removing or leaving in the chile veins and seeds. That is where the heat is. | Source

Ingredient Prep

Chiles and turkey microwaved until hot.  Water was boiled and broth added.
Chiles and turkey microwaved until hot. Water was boiled and broth added. | Source

Final Step before Oven

Turkey and chopped chile laid on stuffing and covered in hot broth
Turkey and chopped chile laid on stuffing and covered in hot broth | Source

Oven Baking

Bake | Source

Cook Time

Prep time: 20 min
Cook time: 45 min
Ready in: 1 hour 5 min
Yields: Four Adult Servings


  • 1 box Stove Top Turkey Stuffing
  • 1 1/2 Cup water, boiled
  • 1 Biad Green Chile, cleaned and microwaved
  • 2 condensed cups of chicken broth
  • 1 C. left over turkey
  • spray cooking spray

Making Green Chile Stuffing

  1. Spray 8' x 8' pan with cooking spray
  2. place contents of Stove Top Turkey Dressing Bread in the pan
  3. Split the chile open and remove the seeds and veins for mild chile flavor. The more seeds and veins that you leave in, the hotter the chile flavor will be. Chop up the chiles
  4. Boil 1 1/2 C. water and add the condensed chicken broth. Canned broth may be substituted.
  5. Heat both the turkey left overs and the chopped up chiles in the microwave until hot.
  6. Layer turkey on the bread dressing, then the green chiles, and pour the hot broth over the bread crumbs.
  7. Bake in a 350 degree oven for 30 minutes. For a dryer dish bake for 45 minutes.

Recipe Change-Up Ideas

Here is what I would change:

~Salt sensitive people should use only low salt broth mixtures. I would use only one concentrated broth packet.

~Add dehydrated cranberries rather than OR with the green chiles

~For a fast fix, make this on the stove top just like the box says while still adding the extra ingredients like green chiles

~Slow bake (325 degrees) for an hour or more to create a nice crispy crust (if you like crispy crusts, that is!)


Family Pleaser!
Family Pleaser! | Source

Fusion of Food and Culture

The fusion foods here are the stuffing from your typical USA Thanksgiving turkey dinner and the New Mexican Hatch style chiles.

The term Fusion Cooking is meant to tell you that foods uncommon to being combined with each other are being used to compliment each other. This usually means foods from different cultural backgrounds are used to compliment each other in a very non-traditional way.

I like that we are very experimental in our cooking today. There are so many lovely cuisines that we need to explore and if our very first exploration needs some familiar foods added in, well why not? You are opening the door for further food excitement.

So, this is the fusion of typical traditional stuffing with typical green chiles.

The famous New Mexican Chile is famous because of the taste. The heat of the chile will vary from chile type to chile type. There is no specific Hatch New Mexico Chile. Hatch New Mexico is a small town and an area in Southern New Mexico. It is not a particular chile. True, it is the home place of many fine chile varieties but there isn’t any one particular chile that is the botanical Hatch Chile.

How hot are chiles? Well, that varies too. There are hundreds of varieties of chiles with heat indexes very low on the Scoville heat rating to blow-your-head-off hot on the Scoville rating. Chiles are usually labeled as mild, medium or hot. Ask if you are buying fresh chiles.

The Hatch area of New Mexico just happens to be the one place that combines all of the climate and growing needs of the world famous chiles. Hatch New Mexico Chiles are even protected by law. That is, to be called a Hatch New Mexico Chile the chile must be grown in Hatch New Mexico. My recommendation is to not accept any ‘wanna-be’ Hatch grown chiles, get the authentic Hatch grown chile for maximum flavor. Biad Chile.

Here is a Biad Chile Award winning recipe for Green Chile Stew:

Perhaps this is chili soup season for you; why not try a New Mexico modern fusion:

Or just stick with the Midwest USA Chili soup:

As for stuffing, you can find references to the tasty stuffing in Roman times. It is used to capture the taste of many tasty meat and seafood dishes. The varietal methods of making it are as many as there are cultures who like eating stuffing. Often, stuffing is called dressing in many USA households. However, the more popular name is stuffing mix.

The recipe above is a fusion that further combines the lowly thought of box stuffing with the something new idea of green chiles. There is absolutely nothing wrong with wanting to serve your family something fusion even though you are low on time and funds!

Hatch New Mexico

Hatch New Mexico:
Hatch, NM, USA

get directions

Home of the world's best tasting chiles, Hatch, New Mexico


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    Post Comment

    • NMLady profile imageAUTHOR


      5 years ago from New Mexico & Arizona

      Hola, Global-Chica, for those of us who like it spicey....add more than one chile and leave in some more seeds and veins. Thanks for stopping by!

    • Global-Chica profile image


      5 years ago from New York, NY

      I love spicy food and stuffing so this sounds like a great combo. Thanks for the recipe and nice photos!

    • faythef profile image

      Faythe Payne 

      5 years ago from USA

      I love anything with green chile , so I am sure this will be a winner..and a new way to use up that leftover turkey

    • NMLady profile imageAUTHOR


      5 years ago from New Mexico & Arizona

      okay by me michael!!!

    • profile image


      5 years ago

      Okay, going to kick this up a notch...but cornbread green chile stuffing...made with cornbread, green chile sauce, wild rice, turkey stock, onions ,carrots and celery...and then mix in some monterey, and/or cheddar cheese...and bake...

    • MKayo profile image


      5 years ago from Texas

      Being from South Texas, I'm always on the hunt to spice things up - now I have a great dressing recipe - Thanks! Voted Useful.

    • NMLady profile imageAUTHOR


      5 years ago from New Mexico & Arizona

      Actually the one above is VERY mild. We are a green chile place! Thanks for the visit peachpurple

    • peachpurple profile image


      5 years ago from Home Sweet Home

      looks spicy, suitable adults but not for kids. One way to have a good dinner without messing up the kitchen. Thanks.

    • Mhatter99 profile image

      Martin Kloess 

      5 years ago from San Francisco

      Am I glad I stopped by. Thank you for this.

    • NMLady profile imageAUTHOR


      5 years ago from New Mexico & Arizona

      thanks both of you!

    • profile image


      5 years ago

      Very good stuffing. The chili pops the flavor more than spices it up. Leaving more seeds in would spice it up and would be an interesting way to experiment with the recipe.

    • carol7777 profile image

      carol stanley 

      5 years ago from Arizona

      Sounds like a spicy good and inexpensive meal. And the photos really look good. Thanks for sharing this dish with us.


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