* (If using reconstituted mushrooms, the liquid can be substituted for half of the chicken stock.)

Adobado Marinade:
Combine all ingredients to make a paste. Coat bird and let sit overnight.

Place all of the bread in a bowl large enough to mix well. In a large saute pan, sauté the garlic, onions, and celery. Then add the poblano chilies, mushrooms and chestnuts. Season with salt, pepper and sage. The onions should be translucent, the celery beginning to soften and the mushrooms cooked through. Add the sautéed vegetables to the breadcrumbs and mix thoroughly. Deglaze the sauté pan with the stock and bring to a boil. Ladle the hot stock into the stuffing, folding it in so that it is absorbed and the stuffing is mushy. Stuff and truss the cavities of the turkey and place the remaining stuffing in an ovenproof dish large enough to contain all of the stuffing. While the turkey is cooking, pour some of the rendered fat over the excess stuffing for flavor and moisture. When serving combine the stuffing from the turkey with the excess stuffing and reheat both.

* To smoke poblanos prepare a small fire in an airtight BBQ (A Weber kettle works great) When the coals are hot place a large handful of WET mesquite chips over the coals. Place the poblano chilies on the grate and cover. In about 15-20 minutes, the chilies will be well-smoked and will peel easily.

From: Adapted from Recipes and Tales from a Southwest Kitchen
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