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Irresistible Cornbread Dressing with Chorizo and Poblano Peppers

cornbread dressing with chorizo and poblano peppers - featured image
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A comforting and flavorful cornbread dressing featuring spicy chorizo and smoky poblano peppers, perfect for holiday dinners and cozy meals.

Ingredients

Scale
  • 4 cups crumbled homemade or store-bought cornbread (preferably dense)
  • 8 ounces fresh Mexican chorizo, casings removed
  • 2 medium poblano peppers, seeded and diced
  • 1 medium yellow onion, finely chopped
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 to 2 ½ cups low-sodium chicken broth
  • 2 large eggs, beaten
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon fresh thyme leaves
  • Salt and pepper to taste

Instructions

  1. Prepare the cornbread a day ahead or a few hours before to firm up and crumble into about 4 cups of bite-sized pieces.
  2. Heat a large skillet over medium heat. Remove casing from chorizo and crumble into the pan. Cook 6-8 minutes until browned and cooked through, leaving the oils in the pan.
  3. Add diced onion, celery, minced garlic, and diced poblano peppers to the skillet. Cook 5-7 minutes until veggies are softened and fragrant.
  4. In a large mixing bowl, whisk together beaten eggs, melted butter, and 2 cups chicken broth. Add chopped parsley, thyme, salt, and pepper.
  5. Add the cooked chorizo and veggie mixture to the wet ingredients. Fold in crumbled cornbread gently, coating evenly without overmixing.
  6. If mixture is too dry, add up to ½ cup more chicken broth until moist but not soupy.
  7. Pour mixture into a greased 9×13-inch casserole dish and spread evenly.
  8. Preheat oven to 350°F (175°C). Bake for 35-40 minutes until top is golden brown and slightly crispy, and inside is set but moist.
  9. Let dressing rest for 10 minutes before serving to allow flavors to meld and texture to firm up.

Notes

Use day-old cornbread for best texture. Add broth gradually to avoid sogginess. Tent with foil if edges dry during baking. Optional toppings: crushed cornflakes or toasted pecans for crunch. Can be made vegetarian by substituting chorizo with smoked tempeh or mushrooms.

Nutrition

Keywords: cornbread dressing, chorizo, poblano peppers, holiday side dish, stuffing, savory, spicy, comfort food

Find it online: https://tempotaste.com/irresistible-cornbread-dressing-with-chorizo-and-poblano-peppers-recipe-easy-and-perfect-for-holidays/