Chorizo Cornbread Stuffing Recipe

Some say stuffing is the best part of Thanksgiving, while others avoid it. Stuffing should be moist, flavorful, and complement the turkey, which is traditionally cooked inside it. 

– 3 poblano pepper – 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



Wrap a baking sheet in foil. Place peppers on baking sheet. For 5-6 minutes, broil peppers until charred on both sides, flipping once. 

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Remove peppers from oven and place in bowl. Cover bowl with plastic and steam peppers for 10 minutes. 

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The oven should be preheated to 350 degrees Fahrenheit. Place bread cubes in a single layer on a baking sheet. 

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A large mixing bowl should be filled with cubes of stale bread. A skillet should be heated over medium heat to melt the butter.

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For approximately five minutes, sauté the onion and celery until they become tender. The garlic should be sautéed for about a minute until it becomes fragrant.

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Pour mixture on bread cubes. Crumble and brown chorizo in the same skillet over medium heat. Add chorizo to bread cubes. 

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Peel and dice poblano peppers, removing stem and seeds. Put poblano peppers in the bowl.

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Mix broth, egg, and salt in the bowl to moisten the bread. Grease casserole dish and add bread mixture.

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45 minutes or until golden brown on top. Wrap the top in foil if it crisps too quickly.

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