

Melt butter in a large skillet over medium high heat.
Add onion, celery, and jalapeno peppers and cook until tender, about 5 minutes.
Add pecans and cook for one minute more.
Add enough chicken broth to moisten; about 1 cup.
Use as a stuffing or spoon into a greased baking dish.
Bake until the top has formed a crust and the stuffing is heated through, about 25 to 30 minutes.
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