Thanksgiving Poblano and Chorizo Stuffing Recipe

You don’t have to spend another holiday meal eating boring stuffing. Made with charred poblanos, chorizo, and crunchy bread this chorizo stuffing is maxed out on flavor but still hints at Thanksgiving with crunchy bits of celery and sage.

I originally published this recipe in 2014 and have since added new photos and a video tutorial.

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Let’s add some spice, sass, and a unique twist to Thanksgiving this year! At the heart of things stuffing is basically a less creamy version of bread pudding which means that it can be whatever you want it to. In my case I want it full of flavor, kind of porky, and really crunchy on top. I want flecks of fresh herbs, soft butter-soaked bread, and some roasted pumpkin seeds for toasty contrast.

I also want it to be something I can make ahead which is perfect because this poblano stuffing  can—and should—be made up to a day in advance, giving the bread plenty of time to soak up all the flavors of the chorizo and chiles. But, but, but the bread needs to sit out overnight to dry before you begin so really you are starting two days in advance, you with me? Just a little planning, that’s all.

 Tell Me About This Chorizo Stuffing

• Texture: If you don’t like this classic holiday dish because of its mushy texture, this one is just the opposite. It has crunchy bits of celery and just like another family favorite Thanksgiving recipe, my pumpkin pie with pepita gingersnap crust, pops of pepitas plus a crispy top layer but the inside stays lovely and soft—seriously the best stuffing!
• Flavor: This stuffing is the perfect combination of bold flavors like charred poblano peppers and chorizo but still has enough of traditional stuffing notes so it still goes beautifully with your gravy and cranberry sauce and the rest of your thanksgiving meal.
• Ease: There are a few steps like drying the bread and charring the chiles but all-in-all a fairy simple recipe.
• Baking: 45 minutes to bake in the oven so plan accordingly with your other Thanksgiving recipes.
• Time: This takes 30-45 minutes prep time and 45 minutes to bake. You can make it up to a day in advance and bake before serving.

This is a wonderful make-ahead Thanksgiving side dish, you can make it a day in advance. You definitely don’t have to wait for Thanksgiving dinner to make it either. It’s also a fun, non-traditional option to include among your favorite Mexican side dishes. Even classic black bean, corn, and rice enthusiasts won’t be able to resist!

Mexican Chorizo

The kind of chorizo you want is Mexican-style chorizo. If you are new to Mexican chorizo it is a fresh sausage that is made from either pork or beef and is flavored with dried chiles.

It is not the same as Spanish chorizo which is a cured sausage. You can find it in any grocery store but I like to use my homemade pork chorizo.

Overview & Photos: How to Make Chorizo Stuffing

See the recipe card for exact amounts and details.

The night before, cube the bread and lay out in a single layer on a baking sheet to dry out. The stale bread won’t soak up so much of the chicken broth and maintain it’s shape and crispness instead of turning to mush. The next day the bread will be hard and dried out—perfect for making this recipe.

Have you ever made rajas con crema, chiles rellenos, or my charred poblano guacamole? We’re doing something similar here. Char the poblanos, then set aside. When cool enough to handle, peel, core, and chop. Charring the poblanos adds a smoky and unbelievable depth to the chiles.

After that, sauté the onions and celery in the butter over medium heat in a large skillet until nice and soft then add the chorizo. When the chorizo is cooked through add the garlic cloves, chopped poblanos, and herbs and cook a minute more. Season with kosher salt and freshly ground black pepper. Stir this chorizo mixture with the bread, chicken stock, parsley and remaining ingredients in a large bowl with a wooden spoon.

Success Tip: Use a heartier bread like sourdough or a whole grain artisan loaf instead of sliced sandwich bread or French bread which can get mushy and fall apart into small pieces. I leave the crust on, there’s no need to remove it.

• By the way, if you want to make chorizo cornbread stuffing, use the cornbread recipe from my sister site, Kate’s Best Recipes instead of the sourdough bread. Or you can make a loaf of my jalapeño beer bread and use that instead.

Butter a 9 x 13-inch baking dish or any 4 quart casserole dish or baking pan and pour the stuffing into the prepared baking dish. Bake at 350°F for 45 minutes or until the top is a beautiful golden brown.

Make-Ahead Instructions & More Tips!

You can make the sourdough stuffing mixture up to a day in advance, cover, refrigerate, and bake before serving. If you’d like to make it further in advance than that, cook the chorizo-mixture up to 5 days in advance and keep in the refrigerator. Dry the bread up to a week in advance and keep in an airtight container. Then combine everything when you are ready to bake.

If you forget to leave the bread out to dry, you can toast the bread cubes at 300°F for about 20-30 minutes instead.

This delicious side dish isn’t spicy but if you’d like it to have a lovely spicy flavor, look for spicy chorizo sausage and you can also char one or two jalapeños along with the poblanos and mix those in as well.

You can also use this to stuff your Thanksgiving turkey, just let it cool completely before stuffing.

More Ideas For Your Thanksgiving Menu

• Creamy Mexican White Rice with Corn
• Pumpkin Tres Leches Cake
• Cranberry Ginger Margaritas
• Sopa de Requesón