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Yields:
8 - 10 serving(s)
Prep Time:
40 mins
Total Time:
1 hr 20 mins
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Ingredients
- 6 Tbsp.
salted butter
- 1 lb.
loaf Italian bread, cut into 1-inch cubes
- 1 lb.
fresh chorizo, casings removed
- 4
stalks celery, diced
- 1
large or 2 small poblano chile peppers, seeded and diced
- 1
onion, diced
- 2 Tbsp.
fresh oregano, chopped
- 2 Tbsp.
fresh rosemary, chopped
- 2 Tbsp.
fresh thyme, chopped
- 1 tsp.
kosher salt
- 2
garlic cloves, minced
- 4 cups
low-sodium chicken broth
Directions
- Step 1Preheat the oven to 375 °. Grease a 9-by-13-inch baking dish with 1 tablespoon butter. Spread out the cubed bread on a baking sheet in an even layer and bake until just dried out but not browned, 10 to 15 minutes. Let cool.
- Step 2Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the chorizo and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6 minutes. Add the celery, poblano, and onion, and cook until softened and just starting to brown, 6 to 8 minutes. Add the oregano, rosemary, thyme, salt, and garlic; cook, stirring, 1 minute.
- Step 3Toss the chorizo mixture with the bread cubes in a large bowl. Add the chicken broth to the skillet and bring to a simmer over medium heat, about 3 minutes. Remove from the heat. Ladle the hot broth into the bread mixture, tossing, until the bread cubes are moistened but not soaked through.
- Step 4Transfer the stuffing to the baking dish. Dice the remaining 4 tablespoons butter and dot over the top of the stuffing. Bake until the top and sides are golden brown and starting to crisp, 30 to 35 minutes.
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