Make your holiday meal epic with the addition of this Roasted Poblano Chorizo Cornbread Stuffing.
I upped my holiday game this year…in a major way! Five words: Roasted Poblano Chorizo Cornbread Stuffing.
Since I gave the people what they wanted for Thanksgiving and did the whole traditional dinner with the same old menu items (because they whine otherwise), I decided I would switch gears for Christmas. I’m making a sharp left turn and spicing things up with HatfieldRecipe EssentialsChorizo Ground Sausage.
My love for chorizo runs deep. Nothing compares to the rich, bold flavor, warm spices and hint of smoke. I keep it stocked in my freezer at all times and use it just about everything. Spicy Chorizo Meatballs–yes, please! Hatfield makes cooking with chorizo so easy with their pre-ground, easy to open packages.
This Roasted Poblano Chorizo Cornbread Stuffing isn’t your average holiday side dish. And why should it be? After all, it is the holidays. We deserve to treat ourselves to something special.
Homemade cornbread croutons get combined with spicy chorizo, roasted poblano peppers, warm herbs and spices. The mixture gets baked until golden brown and toasty on the outside.
Your guests will love the combination of sweet and smoky. Trust me, they’ll load their plates and come back for more.
Preheat oven to 375 degrees F. Grease an 8-inch square baking pan.
Add melted butter and sugar to a large bowl and whisk until combined. Whisk in buttermilk. Add eggs and whisk until combined.
Add the flour, cornmeal, baking soda, and salt to the bowl. Whisk until smooth (a few lumps are okay). Transfer batter to prepared baking pan.
Bake for 25-30, or until a toothpick inserted in the center comes out clean. Allow the cornbread to cool completely in the pan.
Preheat oven to 350 degrees F. Place the poblano peppers on a baking sheet. Drizzle with canola oil and season with a generous pinch of salt and pepper. Roast for 35-40 minutes, turning them over halfway through, until the peppers are soft and slightly charred on the outside. Remove the peppers from the oven and cover the pan with aluminum foil. Allow the peppers to steam for 10 minutes. Peel off the charred skin. Remove the seeds and roughly chop the peppers. Transfer them to a large bowl.
Remove the cornbread from the pan and cut into 1-inch cubes. Transfer the cornbread on a large baking sheet. Bake for 35-40 minutes, turning the cornbread over halfway through for even toasting. Allow the cornbread to cool at room temperature for 10 minutes.
While the peppers and cornbread are cooking, heat a large skillet over medium heat. Add the ground chorizo and brown until cooked through and no longer pink, about 7-8 minutes. Using a slotted spoon, transfer the browned chorizo to the large bowl with the peppers.
Add the butter to the pan with the reserved chorizo dripping. When the butter has melted, add the onion and celery. Season with salt and pepper. Cook, stirring occasionally, until transluent, about 5-6 minutes. Stir in the garlic and cook for an additional 2 minutes. Transfer to the bowl with the chorizo.
Add the oregano, coriander, cumin, and smoked paprika to the bowl with the chorizo and vegetables. Gently stir to combine.
In a large measuring cup, add chicken stock and egg; whisk to combine.
Gently fold in the cooled cornbread croutons. Drizzle the chicken stock mixture over the cornbread; fold to combine. Season with salt and pepper.
Transfer the mixture to a large casserole dish or cast iron pan. Cover with aluminum foil and bake at 350 degrees for 15 minutes. Remove the foil and bake for an additional 15 minutes. Garnish with chopped scallions and cilantro. Serve immediately.
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Disclosure: This recipe was developed for the lovely folks at Hatfield. All opinions are my own. Thank you for supporting my recipes and site while I work with brands I adore.