Halve kielbasa lengthwise and slice into 1/4-inch pieces.

Cook kielbasa in a large heavy skillet over medium heat, stirring until browned.

Transfer kielbasa to a large bowl using a slotted spoon.

Chop onions and celery.

Cook onions and celery in the remaining skillet fat, stirring until softened.

Add onions and celery to the bowl with the kielbasa.

Chop pecans.

Melt butter in the skillet.

Sauté pecans in the melted butter over moderately high heat, stirring until golden.

Add the pecan mixture to the bowl.

Add herb-seasoned stuffing, buttermilk cornbread, sage, parsley, and chopped green chilies to the bowl.

Add chicken broth gradually to moisten the stuffing to the desired consistency.

Let the stuffing cool completely.

Roast Poblano peppers over open flame, turning until blackened. Or broil in broiler, turning every 5 minutes.

Transfer peppers to a bowl and let them steam, covered, until cool enough to handle.

Peel the peppers, remove seeds and ribs. Wear rubber gloves when handling chilies.

Stuff turkey or cook separately.