New Mexico Human Services Department Secretary David Scrase, making waves by teasing his own green chile pinon stuffing.Dr. Scrase shared his secret recipe, which he has been making for 40 years, with the Albuquerque Journal.RECIPE FOR GREEN CHILE PIÑON STUFFING: 1-pound sliced firm white sandwich, French, or Italian bread, including crusts ½ to 1 cup of piñon nuts 1 pound of spicy pork sausage ½ to 1 stick of unsalted butter 2 cups of chopped onions 1 cup of finely chopped celery 2 four-ounce cans of hot green chile or frozen, diced ¼ to ½ cup of minced fresh parsley 1 teaspoon of dried sage, or 1 tablespoon minced fresh 1 teaspoon of dried thyme, or 1 tablespoon minced fresh ¾ teaspoon of salt ½ teaspoon of ground black pepper ¼ teaspoon of freshly grated or ground nutmeg ⅛ teaspoon of ground cloves 2 large eggs (optional) ⅓ to 1 cup of chicken stock Preheat the oven to 400 degrees.Toast until golden brown (or precut and allow to dry overnight, or both): 1 pound sliced firm white sandwich, French, or Italian bread, including crusts, cut into ½-inch cubes, or 10 cups lightly packed bread cubes. Place into the largest bowl you own or can borrow. (Trust me.) Toast ½ to 1 cup of piñon nuts until lightly browned. Set aside for now.In a large skillet on medium to high heat, fully cook 1 pound of spicy pork sausage. Transfer cooked sausage to another bowl, keeping drippings in the frying pan.Heat butter in the same large skillet over medium-high heat until the foam subsides. Add onions, celery, green chile and cook, stirring until tender, about five minutes. Remove from the heat and stir in parsley, sage, thyme, salt, pepper, nutmeg and cloves.Stir this mixture into the bread cubes and toss until well combined. Depending on how much butter you started with and how firm you want the stuffing, stir in, a little at a time, until the stuffing is lightly moist but not packed together: 2 large eggs, well beaten (Dr. Scrase uses 2 eggs).One-third to 1 cup of chicken stock (Note: If you're cooking the stuffing inside the turkey, do not add chicken stock. However, if cooking in a dish in the oven, add enough to make the stuffing moist but not wet.) Once bread, vegetables, and seasoning are well mixed, add sausage and piñon nuts. Adjust seasonings to taste. To use as a turkey stuffing, reheat just before spooning it into the bird(s). Or moisten with additional chicken stock and/or egg. (Dr. Scrase stuffs the turkey and puts it in the oven immediately.)To cook outside of the turkey, turn into a large, shallow buttered baking dish. Bake in a 350 degrees oven until the top has formed a crust and the stuffing is heated through, 25 to 40 minutes.Note: Dr. Scrase prepares it both ways. He covers the stuffing in the oven — not in the turkey — with foil for most of the time and then remove with 10 minutes left to let it brown and form a crust.Be sure to share your Thanksgiving recipes to our ulocal New Mexico Facebook.