Name: Cornbread Stuffing with Chorizo
Prep time: 30 min
Total time: 1 h 40 min
Yield: 8 - 10 serving(s)
Ingredients: 6 tbsp. salted butter, plus more for the baking dish; 2 large poblano peppers; 2 tbsp. olive oil; 1 lb. fresh chorizo, casings removed; 1 medium onion, chopped; 1 bunch scallions, chopped, light and dark parts separated; 2 stalks celery, chopped; 1 tbsp. fresh thyme, chopped; 1 tsp. paprika; 1 tsp. kosher salt, plus more to taste; Black pepper, to taste; 3 1/2 to 4 cups low-sodium chicken broth; 1/2 c. fresh parsley, chopped; 8 c. cubed stale cornbread; 8 c. cubed stale crustless white country bread

Step 1Preheat the oven to 375˚. Butter a 9-by-13-inch baking dish. Char the poblanos directly on the burner of a gas stove over medium-high heat or under the broiler, turning, until blackened in spots, about 4 minutes. Place in a bowl, cover tightly and let cool, about 10 minutes. Scrape off the skin, remove the stems and seeds and chop.

Step 2Heat the olive oil in a large dutch oven over medium heat. Add the chorizo and cook, breaking it up with a wooden spoon, until browned, 3 to 4 minutes. Add the butter and let melt, then add the onion, light scallion parts, celery and thyme. Cook until the vegetables begin to soften, about 4 minutes. Add the paprika, salt and a few grinds of pepper. Add 3½ cups broth, the dark scallion parts and parsley and bring to a simmer. Remove from the heat and add the bread cubes, stirring to coat the bread evenly. If the bread looks dry, add the remaining ½ cup broth and stir again.

Step 3Spoon the stuffing into the prepared baking dish. Cover with foil and bake 30 minutes. Uncover and bake until browned, 20 to 25 more minutes.