chorizo stuffing in a baking dish garnished with cilantro
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Mexican Cornbread Stuffing Recipe

This Mexican Cornbread Stuffing Recipe is made with sweet cornbread, roasted poblano peppers, melted cheeses, and of course, that deliciously smoky, spicy pork chorizo.

Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 270kcal
Author Danielle Wolter

Ingredients

Instructions

  • First, preheat the oven to 350 degrees. Crumble the cornbread and place it in a large bowl; set aside.
  • Heat the butter in a skillet over medium heat, add the onion, poblano peppers and garlic and cook for about 1 minute, until soft
  • Add the chorizo and cook until it starts to brown; about 5-10 minutes. Add the cumin, salt and chili powder. If you like more spice, feel free to add more chili powder.
  • Pour the chorizo mixture over the cornbread and add the cheese. Mix gently until the cornbread is coated with the chorizo mixture. Be careful not to over mix.
  • Add the chicken broth, a 1/4 cup at a time, mixing, until the stuffing is all wet. Again, be careful not to over mix - all mixing should be done very gently. Add more broth if it seems too dry. Pour the mixture in a baking dish and cover with a lid or aluminum foil.
  • Bake the stuffing for 45 minutes to an hour, or until it's hot all the way through. Remove the foil/lid for the last 15 minutes to crisp up the top (optional but recommended).

How to Roast Poblanos

  • Place the whole chilies directly over a heat source (high heat preferably). I use a grill, but you can also use the broiler or a stove if you have a gas stove. Let them cook until they get charred on the outside. This is going to be different for every grill/stove, etc. Just watch them until they are charred. Once the chilies are charred on the outside, remove from the heat and place them on a plate to cool. Once the peppers are cooled, peel the charred skin off. It should come off rather easily with your hands. Before chopping, remove the stem and seeds from the inside of the chilies. I don't used gloves, but if your skin is sensitive, I recommend gloves because the seeds can be potent.

Notes

  1. Always bake the stuffing outside of the bird. When you stuff the turkey with the stuffing, it takes a lot longer to cook, typically resulting in drier meat. And possibly resulting in a stuffing that contains unsafe bacteria. It’s just better to cook your Thanksgiving stuffing in a separate baking dish. You can also drizzle the turkey drippings over the stuffing while it cooks if you want.
  2. If your stuffing is too dry, add more chicken broth until the desired consistency is reached. be careful not to add too much or the dressing will be soggy;
  3. I always recommend using fresh poblano peppers. However, if you can't find them, any fresh chili will do. And in a pinch, you can add canned green chilies that have been drained. 
  4. I prefer pork chorizo, but beef, tofu or chicken chorizo can be used as well. 

Nutrition

Serving: 0.5cups | Calories: 270kcal | Carbohydrates: 21g | Protein: 8g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 597mg | Potassium: 157mg | Fiber: 2g | Sugar: 6g | Vitamin A: 694IU | Vitamin C: 25mg | Calcium: 73mg | Iron: 1mg