thepioneerwoman3.0
Cornbread Stuffing with Chorizo
This easy homemade cornbread stuffing with chorizo is made with zesty poblano peppers and fresh cornbread cubes.
👥 8 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●bowl
- ●oven
- ●stove
- ●dutch oven
- ●wooden spoon
📝 Preparation Steps
1
Preheat the oven to 375˚. Butter a 9-by-13-inch baking dish. Char the poblanos directly on the burner of a gas stove over medium-high heat or under the broiler, turning, until blackened in spots, about ⏱️ 4 minutes. Place in a bowl, cover tightly and let cool, about ⏱️ 10 minutes. Scrape off the skin, remove the stems and seeds and chop.
2
Heat the olive oil in a large dutch oven over medium heat. Add the chorizo and cook, breaking it up with a wooden spoon, until browned, 3 to ⏱️ 4 minutes. Add the butter and let melt, then add the onion, light scallion parts, celery and thyme. Cook until the vegetables begin to soften, about ⏱️ 4 minutes. Add the paprika, salt and a few grinds of pepper. Add 3½ cups broth, the dark scallion parts and parsley and bring to a simmer. Remove from the heat and add the bread cubes, stirring to coat the bread evenly. If the bread looks dry, add the remaining ½ cup broth and stir again.
medium onion, chopped1
3
Spoon the stuffing into the prepared baking dish. Cover with foil and bake ⏱️ 30 minutes. Uncover and bake until browned, 20 to 25 more minutes.
Nutrition Facts
calories
903 Calories
fat Content
42 g
fiber Content
3 g
sugar Content
4 g
sodium Content
1937 mg
protein Content
27 g
trans Fat Content
0 g
cholesterol Content
131 mg
carbohydrate Content
103 g
saturated Fat Content
14 g
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