Ingredients
2 cup boxes cornbread stuffing mix or 4 cubed cornbread
1 lb chorizo
1 lb sausage, sage or regular
2 poblano peppers, diced
1 onion, diced
2 celery stalks, diced
2 carrots, diced
4 garlic cloves, minced/grated
1 stick unsalted butter
4 cup chicken broth
Salt and pepper to taste
1 tsp onion salt
Directions
Step 1
If making with fresh cornbread(highly recommended), cube up the cornbread into small pieces. Add them all to a baking sheet making sure they’re in a single layer, place them in your oven set to the lowest temperature, usually around 200 degrees, for about 4-6 hours, or until fully dried out and crispy.
2 cup boxes cornbread stuffing mix or 4 cubed cornbread
Step 2
To a large skillet on medium high heat, add the chorizo and sausage, while cooking break up into smaller pieces and cook for 7-10 minutes.
1 lb chorizo
1 lb sausage, sage or regular
Step 3
Add the diced veggies and cook for 5-8 more minutes or until the veggies are softening up.
2 poblano peppers, diced
1 onion, diced
2 celery stalks, diced
2 carrots, diced
Step 4
Add the garlic and seasonings and cook for 4 more minutes.
4 garlic cloves, minced/grated
1 stick unsalted butter
Salt and pepper to taste
1 tsp onion salt
Step 5
Add in 2 tablespoons of butter and 1 cup of the broth, mix to combine.
1 stick unsalted butter
4 cup chicken broth
Step 6
Mix in most of the cubed corn bread with the sausage mixture until its fully combined.
2 cup boxes cornbread stuffing mix or 4 cubed cornbread
Step 7
Melt the remaining butter and mix it in with the remaining broth.
Step 8
Add another cups worth of the buttered broth mixture and mix it with the stuffing mixture.
Step 9
Set your oven to 350 degrees.
Step 10
Add the stuffing mixture to a baking dish, pour in the remaining of the buttered broth mixture. Optionally you can top off the entire thing with a couple more tablespoons of sliced butter.
Step 11
Bake for 20-25 minutes.
Step 12
Serve and enjoy.
