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Chorizo, Cornbread & Roasted Poblano Stuffing

Serves 8

Originally aired

INGREDIENTS
  • 8 cups cornbread cubes
  • 1 cup olive oil
  • 2 cups ground chorizo
  • 5 cloves garlic, chopped
  • 2 cups red onion, diced
  • 2 cups roasted poblano peppers, seeded and julienned
  • 1 1/2 cups chicken stock
  • 2 cups chopped scallions
PREPARATION

Preheat oven to 350F. Scatter bread cubes on a rimmed baking sheet. Toast until golden brown, tossing once, about 15 minutes. Let cool completely.

Heat oil in a large skillet over medium heat. Add chorizo and cook, breaking up into smaller pieces with the back of a spoon, until browned and cooked through, 8-10 minutes. Add garlic and onion, and cook until soft. Fold in peppers.

Transfer cooked ingredients to a bowl and toss with stock, bread cubes and scallions.

Transfer mixture to a buttered, 3-quart shallow baking dish. Bake until stuffing is hot and the top is golden brown, about 40 minutes.

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