Chorizo Cornbread Stuffing Recipe
Prep Time:
25 minutes
Cook Time:
66 minutes
Servings:
6 Servings
Ingredients
  • 3 poblano peppers
  • 10 ounces diced stale cornbread (about 5 cups)
  • 6 ounces diced stale baguette (about 3 cups)
  • 4 tablespoons butter
  • 1 yellow onion, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 12 ounces chorizo
  • 2 cups broth
  • 1 egg
  • 1 teaspoon salt
Directions
  1. Preheat the broiler to high.
  2. Line a baking sheet with foil.
  3. Arrange peppers on baking sheet.
  4. Roast peppers under broiler until charred on each side, flipping once, about 5-6 minutes.
  5. Remove the peppers from the oven and transfer to a bowl. Cover the bowl with plastic and steam peppers for 10 minutes.
  6. Preheat the oven to 350 F.
  7. Arrange bread cubes on a baking sheet.
  8. Toast bread cubes for 10 minutes or until stale.
  9. Add stale bread cubes to a large mixing bowl.
  10. Melt the butter in a skillet over medium heat.
  11. Add the onion and celery and sauté until soft, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute.
  12. Pour the mixture over the bread cubes.
  13. In the same skillet over medium heat, crumble the chorizo until browned.
  14. Add chorizo to the bread cubes.
  15. Peel and dice the poblano peppers, removing the stem and seeds.
  16. Add the poblano peppers to the bowl.
  17. Add the broth, egg, and salt to the bowl and mix until the bread is moist.
  18. Spread bread mixture into greased casserole dish.
  19. Bake for 45 minutes, or until the top is golden brown. If the top is crisping too quickly, cover with foil.