Keto Chorizo and Poblano Cornbread Stuffing
Savory stuffing combining toasted cornbread and baguette with smoky chorizo, charred poblano peppers, sauteed aromatics, and broth-soaked bread. The poblanos add mild heat and earthy sweetness while chorizo provides rich, spiced flavor. Serve as a Thanksgiving or holiday side dish, or alongside roasted poultry year-round. This version swaps traditional sage-heavy stuffing for Mexican-inspired chorizo and fresh poblano peppers, making it a distinctive regional take on the classic.
Ingredients
- 3 poblano peppers, wholebell peppers1:1vegetable
milder, no heat
- 10 ounces cornbread, diced stale (about 5 cups)
- 6 ounces baguette, diced stale (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, whole
- 1 teaspoon salt
Instructions
- 1
Preheat broiler to high and line a baking sheet with foil.
- 2
Arrange poblano peppers on sheet and roast under broiler until charred on all sides, flipping once.
- 3
Transfer peppers to a bowl, cover with plastic wrap, and steam for 10 minutes.
- 4
Reduce oven temperature to 350 F.
- 5
Arrange bread cubes on a baking sheet and toast until dry.
- 6
Add toasted bread to a large mixing bowl.
- 7
Melt butter in a skillet over medium heat and sauté onion and celery until soft.
- 8
Add garlic and cook until fragrant.
- 9
Pour vegetable mixture over bread cubes.
- 10
In the same skillet, crumble and brown chorizo over medium heat.
- 11
Add chorizo to bread mixture.
- 12
Peel charred poblanos, remove stem and seeds, and dice.
- 13
Add poblanos, broth, egg, and salt to bowl and mix until bread is moist.
- 14
Transfer mixture to a greased casserole dish.
- 15
Bake until top is golden brown, covering with foil if crisping too quickly.
Tips
Steam poblanos in a covered bowl after roasting to loosen charred skin, making peeling easier and faster.
Use stale bread or pre-toast fresh bread to absorb broth without turning mushy.
Brown chorizo fully before mixing into stuffing to render fat and deepen flavor.
Good to Know
Cover and refrigerate in an airtight container for up to 4 days. Reheat covered at 325 F until warm throughout.
Prepare stuffing mixture up to 2 days ahead and refrigerate in casserole dish. Bake cold, adding 10-15 minutes to cooking time.
Serve warm as a side dish with roasted turkey, chicken, or pork. Pairs well with cranberry sauce and roasted root vegetables.
Common Mistakes
Skip toasting fresh bread to avoid dense, soggy stuffing that won't crisp.
Don't skip steaming poblanos to avoid difficult peeling that damages the flesh.
Brown chorizo completely to avoid greasy, undercooked sausage bits in the final dish.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make this stuffing ahead of time?
Yes. Assemble the mixture up to 2 days in advance in the casserole dish and refrigerate covered. Bake directly from cold, adding 10-15 minutes to the cooking time.
What if I can't find poblano peppers?
Substitute bell peppers or Anaheim chiles. Bell peppers will be milder, while Anaheims offer similar heat and flavor to poblanos.
How long will leftovers keep?
Store covered in the refrigerator for up to 4 days. Reheat covered at 325 F until warmed through. Do not freeze, as the bread texture will degrade significantly upon thawing.