stuffing with chorizo and poblanos recipe 1668714081

Best Stuffing with Chorizo and Poblanos Recipe

David Malosh
 
  • 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
    1. 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.
    2. 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.
    3. 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.
    4. 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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Marcella
Marcella

Marcella Gucci embodies a warm, inviting, and adventurous spirit. Her tone is friendly yet knowledgeable, blending passion for culinary exploration with a genuine love for travel. She communicates with enthusiasm, inspiring her audience to embrace new flavors and cultures.

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