How are you feeling about the new site? Thoughts? Are you getting comfortable with the new arrangement? Thank you for all the kind words, I’m pretty pumped about the whole situation.
While I’d like to spend this post waxing on and on about how easy it is now to leave me a comment or print a recipe or how there is now a photo for Every. Single. Recipe. We’ve got more important things to discuss. Namely, Thanksgiving!
This year let’s take a stand against boring. Thanksgiving doesn’t have to be all butter and salt, it can have a little spice, a little sass, and still be the comfort food we all crave.
Let’s start with stuffing. 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 spicy, kind of porky, and really crunchy on top. I want flecks of fresh herbs, soft butter-soaked bread, and some golden 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.
Spicy Chorizo and Poblano Stuffing
The stuffing can be prepared (but not baked) up to a day in advance. Keep covered in the refrigerator until ready to bake. Refrigerated stuffing might take up to 20 minutes longer to heat.
- Yield: 12-14 servings 1x
- 1 large (about a pound) artisian loaf, cubed
- 3 large poblano chiles
- 10 tablespoons unsalted butter
- 2 large onions, chopped
- 5 cloves garlic, chopped
- 1 tablespoon ground cumin
- 2 teaspoons salt
- 1 1/2 teaspoons dried oregano
- 9 ounces Mexican pork chorizo
- 1/2 cup toasted pumpkin seeds
- 1/3 cup chopped cilantro
- 3 cups chicken broth
- Lay cubed bread in a single layer on a baking sheet and leave to dry at room temperature overnight.
- Heat broiler to high and lay chiles on baking sheet. Broil until blackened on all sides, turning occasionally, about 5-10 minutes. Transfer to a bowl, cover with plastic wrap and steam 10 minutes. Peel off the blackened skin, discard the core and seeds, and chop.
- If baking right away, heat oven to 325°F. Butter a 9 x 13-inch baking dish.
- Melt butter in a large frying pan over medium heat. Add chiles, onions, garlic, cumin, salt, and oregano. Fry until soft, about 10 minutes.
- Cook chorizo over medium heat in a separate frying pan, breaking up with the back of a spoon until cooked through, about 10 minutes.
- Combine bread, veggies, chorizo, pumpkin seeds, cilantro, and broth in a large bowl until well mixed and bread is uniformly moist but not soggy (add more stock 1/4 cup at a time if necessary). Transfer mixture to prepared dish and cover with foil.
- Bake for 30 minutes, then remove the foil and bake until top is crisp and stuffing is heated through, about 30 minutes more. Serve immediately.