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.
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
|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
Hyvee Culinary Expert TipChile 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.
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 65mg
- Sodium: 930mg
- Total Carbohydrates: 28g
- Protein: 13g