Turkey with Garlic Chili Pepper Stuffing

1/3 cup unsalted butter or margarine
2 medium red bell peppers, seeded and chopped
1/2 cup chopped onion
5 large cloves garlic, minced
2 (4 ounce) cans diced green chile peppers, drained
1/4 cup chopped parsley
1/4 teaspoon salt
1/4 teaspoon ground red pepper
8 cups dried whole wheat or white bread cubes
1 1/2 cups shredded cheddar cheese
1 cup chicken broth
1 (16 pound) turkey, thawed

Heat the oven to 325 degrees F.

To make the stuffing, heat the butter in a medium saucepan over medium heat. Add the bell peppers, onion and garlic, and cook until crisp-tender.

Stir in the chile peppers, parsley, salt and red pepper.

In a large bowl, combine the vegetable mixture with the bread cubes and cheese. Add enough broth to moisten and toss to combine.

Prepare the turkey for roasting, lightly stuffing the neck and body cavities. Roast the stuffed turkey according to the package directions or a turkey roasting recipe.

Let the turkey stand for 15 to 20 minutes before carving.