Chorizo Cornbread Stuffing Recipe - Vapor Solutions Tx

Chorizo cornbread stuffing recipe

Some say stuffing is the best part of thanksgiving while others avoid it stuffing should be moist flavorful and complement the turkey which is traditionally cooked inside it

– 3 poblano pepper – 10 ounces diced stale cornbread about 5 cups – 6 ounces diced stale baguette about 3 cups – 4 tablespoons butter – 1 yellow onion diced – 2 stalks celery diced – 4 cloves garlic minced – 12 ounces chorizo – 2 cups broth – 1 egg – 1 teaspoon salt ingredient


Wrap a baking sheet in foil place peppers on baking sheet for 56 minutes broil peppers until charred on both sides flipping once green blob 1

Remove peppers from oven and place in bowl cover bowl with plastic and steam peppers for 10 minutes green blob 2

The oven should be preheated to 350 degrees fahrenheit place bread cubes in a single layer on a baking sheet green blob 3

A large mixing bowl should be filled with cubes of stale bread a skillet should be heated over medium heat to melt the butter green blob 4

For approximately five minutes sauté the onion and celery until they become tender the garlic should be sautéed for about a minute until it becomes fragrant green blob 5

Pour mixture on bread cubes crumble and brown chorizo in the same skillet over medium heat add chorizo to bread cubes green blob 6

Peel and dice poblano peppers removing stem and seeds put poblano peppers in the bowl green blob 7

Mix broth egg and salt in the bowl to moisten the bread grease casserole dish and add bread mixture green blob 8

45 minutes or until golden brown on top wrap the top in foil if it crisps too quickly green blob 9

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