Chorizo Cornbread Stuffing

Chorizo cornbread stuffing with sautéed vegetables and herbs—an easy, flavorful twist on a classic Southern Thanksgiving side.

Course Side Dish

Cuisine Mexican

Prep Time 10

Cook Time 50

Servings

Calories 330kcal

Author Kylie Mazon-Chambers

Ingredients

1 medium poblano pepper
2 tablespoons extra-virgin olive oil
9 oz Mexican chorizo casings removed if needed
1 medium onion diced
4 cloves garlic chopped
2 large eggs
2 cups chicken stock
8 cups (1” cubes) prepared cornbread
Kosher salt as needed
2 tablespoons chopped cilantro

US Customary - Metric

Instructions

Char poblano chilies over a gas flame or in a broiler until blackened on all sides. Enclose the charred chilies in a paper bag for 10 minutes. After roasting the poblanos, carefully peel off the charred skin, being careful to keep the stem intact. Remove the stem and discard it along with the seeds. Chop the poblanos and set aside.
Heat oven to 350ºF (180ºC). Heat a large sauté pan over medium heat, add the olive oil, and heat through. Add the chorizo and cook until browned, about 6 minutes.
Add the onion and poblano and sauté until the onion is tender, about an additional 6 minutes. Add the garlic and continue to cook until fragrant, about 30 seconds.
In a large bowl, whisk the eggs and chicken stock. Add the cornbread and the chorizo mixture, tossing to combine. Season with salt.
Spread in a greased baking dish and bake, uncovered, until the cornbread stuffing is set and golden brown, about 30 minutes. Garnish with cilantro and serve.

Notes

You can prepare it up to a day in advance. Assemble the stuffing, cover it tightly, and refrigerate. When ready to serve, bake until heated through and golden on top.

Nutrition