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Stuffing with Chorizo and Poblanos
Stuffing with chorizo and poblanos is a side dish for Ree Drummond's spicy Thanksgiving menu. This recipe gets an extra kick from poblano chile peppers.
👥 8 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 40 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●baking sheet
- ●oven
- ●skillet
- ●wooden spoon
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 375 °. Grease a 9-by-13-inch baking dish with 1 tablespoon butter. Spread out the cubed bread on a baking sheet in an even layer and bake until just dried out but not browned, 10 to ⏱️ 15 minutes. Let cool.
2
Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the chorizo and cook, breaking it up with a wooden spoon, until browned and cooked through, about ⏱️ 6 minutes. Add the celery, poblano, and onion, and cook until softened and just starting to brown, 6 to ⏱️ 8 minutes. Add the oregano, rosemary, thyme, salt, and garlic; cook, stirring, ⏱️ 1 minute.
onion, diced1
3
Toss the chorizo mixture with the bread cubes in a large bowl. Add the chicken broth to the skillet and bring to a simmer over medium heat, about ⏱️ 3 minutes. Remove from the heat. Ladle the hot broth into the bread mixture, tossing, until the bread cubes are moistened but not soaked through.
4
Transfer the stuffing to the baking dish. Dice the remaining 4 tablespoons butter and dot over the top of the stuffing. Bake until the top and sides are golden brown and starting to crisp, 30 to ⏱️ 35 minutes.
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