Roasted Poblano Chorizo Cornbread Stuffing

• Meat

  • 1 (16-ounce package Hatfield recipe essentials chorizo ground sausage

• Produce

  • 2 stalks Celery
  • 2 tbsp Cilantro
  • 1/2 tsp Coriander, ground
  • 2 cloves Garlic
  • 1/2 tsp Mexican oregano
  • 1 Onion, large
  • 4 Poblano peppers
  • 2 Scallions

• Refrigerated

  • 3 Egg, large

• Canned Goods

  • 1 1/2 cups Chicken stock

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1 cup Cornmeal
  • 2/3 cup Granulated sugar
  • 1/2 tsp Kosher salt
  • 1/4 tsp Paprika, smoked
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Canola oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Dairy

  • 2 stick Butter, unsalted
  • 1 cup Buttermilk

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Ingredients

• 1 stick (1/2 cup) unsalted butter, melted
• 2/3 cup granulated sugar
• 1 cup buttermilk
• 2 large eggs
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 4 poblano peppers
• 1 tablespoon canola oil
• 1 (16-ounce) package Hatfield Recipe Essentials Chorizo Ground Sausage
• 1 stick (1/2 cup) unsalted butter
• 1 large onion, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 1/2 teaspoon Mexican oregano
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1 and 1/2 cups chicken stock
• 1 large egg
• Salt and pepper
• 2 tablespoons freshly chopped cilantro
• 2 scallions, chopped

Directions

• Cornbread Preheat oven to 375 degrees F. Grease an 8-inch square baking pan. Add melted butter and sugar to a large bowl and whisk until combined. Whisk in buttermilk. Add eggs and whisk until combined. Add the flour, cornmeal, baking soda, and salt to the bowl. Whisk until smooth (a few lumps are okay). Transfer batter to prepared baking pan. Bake for 25-30, or until a toothpick inserted in the center comes out clean. Allow the cornbread to cool completely in the pan. Stuffing Preheat oven to 350 degrees F. Place the poblano peppers on a baking sheet. Drizzle with canola oil and season with a generous pinch of salt and pepper. Roast for 35-40 minutes, turning them over halfway through, until the peppers are soft and slightly charred on the outside. Remove the peppers from the oven and cover the pan with aluminum foil. Allow the peppers to steam for 10 minutes. Peel off the charred skin. Remove the seeds and roughly chop the peppers. Transfer them to a large bowl. Remove the cornbread from the pan and cut into 1-inch cubes. Transfer the cornbread on a large baking sheet. Bake for 35-40 minutes, turning the cornbread over halfway through for even toasting. Allow the cornbread to cool at room temperature for 10 minutes.  While the peppers and cornbread are cooking, heat a large skillet over medium heat. Add the ground chorizo and brown until cooked through and no longer pink, about 7-8 minutes. Using a slotted spoon, transfer the browned chorizo to the large bowl with the peppers.  Add the butter to the pan with the reserved chorizo dripping. When the butter has melted, add the onion and celery. Season with salt and pepper. Cook, stirring occasionally, until transluent, about 5-6 minutes. Stir in the garlic and cook for an additional 2 minutes. Transfer to the bowl with the chorizo. Add the oregano, coriander, cumin, and smoked paprika to the bowl with the chorizo and vegetables. Gently stir to combine. In a large measuring cup, add chicken stock and egg; whisk to combine. Gently fold in the cooled cornbread croutons. Drizzle the chicken stock mixture over the cornbread; fold to combine. Season with salt and pepper.  Transfer the mixture to a large casserole dish or cast iron pan. Cover with aluminum foil and bake at 350 degrees for 15 minutes. Remove the foil and bake for an additional 15 minutes. Garnish with chopped scallions and cilantro. Serve immediately.