Brown chorizo in a large skillet over medium heat. Add red and green bell pepper, jalapeno, garlic, and onion. Cook until tender, about 6 to 8 minutes; remove from heat.
Recipe
Author
Hy-Vee Big Holiday Food Book
Save Options
Description
Take a trip to the boarder this Thanksgiving with the savory, spicy, and sweet flavors of this Mexican-inspired cornbread and chorizo stuffing.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. Cacique ground pork chorizo | ||
| 1 c. green bell pepper, seeded and diced | ||
| 1 c. red bell pepper, seeded and diced | ||
| ½ c. jalapeno, sliced | ||
| 2 clove(s) garlic, minced | ||
| 4 c. Hy-Vee bakery cornbread, cubed | ||
| 1 c. cilantro, loosely packed and chopped | ||
| Hy-Vee salt, to taste | ||
| Hy-Vee black pepper, to taste |
Things To Grab
- Large skillet
- Large bowl
- Turkey or 8x8-inch baking dish
- Meat thermometer
Directions
Hyvee Culinary Expert Tip
Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
In a large bowl, gently combine cubed cornbread, meat mixture, chicken stock, and cilantro; season, to taste, with salt and pepper.
To bake, fill turkey cavity loosely with stuffing and bake until internal temperature reaches 165 degrees. Or, fill an 8x8-inch baking dish with stuffing and bake at 350 degrees for 20-25 minutes and internal temperature reaches 165 degrees.
Nutrition facts
Servings
380 Calories per serving
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 65mg
- Sodium: 930mg
- Total Carbohydrates: 28g
- Protein: 13g
Daily Values
0%
Vitamin A 30%
0%
Vitamin C 60%
0%
Iron 15%
0%
Calcium 2%