Yields: 8 – 10 serving(s)
- 6 Tbsp. salted butter
- 1 lb.
loaf Italian bread, cut into 1-inch cubes
- 1 lb. fresh chorizo, casings removed
- 4 stalks celery, diced
- 1 large or 2 small poblano chili peppers, seeded and diced
- 1 onion, diced
- 2 Tbsp. fresh oregano, chopped
- 2 Tbsp. fresh rosemary, chopped
- 2 Tbsp. fresh thyme, chopped
- 1 tsp. kosher salt
- 2 garlic cloves, minced
- 4 c. low-sodium chicken broth
- Step 1Preheat 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.
- Step 2Melt 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.
- Step 3Toss 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.
- Step 4Transfer 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.
https://www.thepioneerwoman.com/food-cooking/recipes/a41995457/stuffing-with-chorizo-and-poblanos-recipe/
#Stuffing #Chorizo #Poblanos #Recipe
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