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Irresistible Cornbread Dressing with Spicy Chorizo and Poblano Peppers

cornbread dressing with spicy chorizo and poblano peppers - featured image
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A vibrant and flavorful cornbread dressing featuring smoky spicy chorizo and roasted poblano peppers, perfect for holiday gatherings and easy to prepare.

Ingredients

Scale
  • 6 cups crumbled cornbread (homemade or trusted brand like Jiffy)
  • 8 ounces spicy chorizo, casing removed
  • 2 medium poblano peppers, roasted, peeled, and chopped
  • 1 cup finely diced celery
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 to 2 ½ cups low sodium chicken broth
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
  • Salt and pepper to taste
  • 2 large eggs, beaten

Instructions

  1. Preheat broiler or grill to high. Roast the poblano peppers on a baking sheet, turning occasionally, until skin is blistered and blackened (8-10 minutes). Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
  2. Once cool, peel off charred skin carefully, remove seeds for less heat, and chop finely. Set aside.
  3. In a large skillet over medium heat, cook chorizo, breaking it up, until browned and fragrant (6-8 minutes). Drain excess fat if necessary but leave some for flavor.
  4. Add diced onion, celery, and garlic to skillet with chorizo. Cook until softened and translucent (5-6 minutes). Stir in chopped poblanos and cook for an additional minute.
  5. In a large mixing bowl, crumble cornbread into small pieces. Add sautéed chorizo and veggie mixture and stir thoroughly.
  6. Mix in chopped sage, thyme, salt, and pepper, seasoning gradually.
  7. In a separate bowl, whisk together melted butter, beaten eggs, and 2 cups chicken broth.
  8. Pour wet mixture over cornbread and chorizo mixture. Stir gently, adding more broth as needed until moist but not soggy. The mixture should hold together when pressed but remain a little loose.
  9. Grease an 8×8-inch baking dish with butter or cooking spray. Pour dressing mixture in and spread evenly.
  10. Preheat oven to 350°F (175°C). Bake uncovered for 35-40 minutes until top is golden brown and inside is heated through. A toothpick inserted should come out mostly clean.
  11. Let the dressing rest for 5-10 minutes before serving.

Notes

If cornbread is dry, add extra broth; if too wet, add more crumbs. Roast poblanos properly and let them steam to loosen skin for easier peeling. Cook chorizo slowly to render fat and enhance flavor. Dressing can be prepared ahead and refrigerated before baking; add 5-10 minutes to baking time. For vegetarian version, omit chorizo and add mushrooms or toasted walnuts. Use gluten-free cornbread for gluten-free diet.

Nutrition

Keywords: cornbread dressing, spicy chorizo, poblano peppers, holiday side, Thanksgiving, easy cornbread stuffing, gluten-free option

Find it online: https://blairrecipes.com/irresistible-cornbread-dressing-with-spicy-chorizo-and-poblano-peppers-recipe-for-the-best-holiday-side/