3 New Mexico or ancho dried chiles, stemmed and seeded
3 cloves garlic, chopped
2 tablespoons cider vinegar
Stuffing: Put oil in a skillet over moderate heat. Add onion and garlic and cook
until the onion is soft but not browned. Add pork and continue cooking, stirring
constantly, to break up the meat until it is browned.
Add drained tomatoes plus 1/4 cup of the juice from the can. Then add the remaining
ingredients except the bread crumbs, butter and salt. Cook, stirring frequently,
until most of the juice has either evaporated or thickened, about 10 minutes.
Add bread crumbs and butter, stirring vigorously to make sure they are completely
incorporated into the dish. Add salt.
The stuffing can either be cooked inside the turkey or baked, covered, at 350
degrees F for 30 minutes or more.
Stuff the turkey with the stuffing, then baste it well with the sauce. Place
the turkey in a preheated 350 degrees F oven and roast until done, basting it every
Baste: Soak the chiles in hot water for 15 to 20 minutes, then place them in
a blender with the garlic and vinegar. Add enough water to make a total of 3/4 cup
and blend for 1 minute. Add the oil to the blender and pulse once or twice or just
until it is mixed with the chiles.