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Santa Fe Christmas Stuffing
By Chef Mark Mulcahy


1 pound Kielbasa Sausage or other Smoked Sausage (Vegetarians can use the veggie sausage that are available now) halved lengthwise and cut into 1/4 inch slices
4 cups Onion chopped (about 2 very large)
1 cup Organic Celery chopped
1 cup Baby Summer Squash (you can use a mixture or just one variety) chopped
1 1/2 cups Pecans (a 6 ounce can) chopped
1 stick Unsalted Butter (1/2 cup)
3 cups Corn Bread Stuffing or 8 ounce package of Herb-Seasoned Stuffing Buttermilk Corn Bread
2 tablespoons Dried Sage crumbled
1 1/2 cups Organic Parsley leaves chopped
3 cans Green Chile (4 ounce cans) chopped or 5 to 7 Fresh Poblano Chiles
Fire Roasted Chiles peeled and chopped to taste
1/2 cup Chicken Broth or to taste
1/2 cup Ojai Pixie Tangerines juice freshly squeezed


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 (the veggie sausage won’t have any fat residue so you will need to add a little oil or butter) cook the onions, celery and squash, 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 and juice to moisten the stuffing to the desired consistency and let the stuffing cool completely.


I recommend you cook this stuffing in a casserole dish as well.