Chorizo Cornbread Stuffing
Roasted poblano peppers and chorizo sausage add a unique south-of-the-border flair to cornbread stuffing.
- 2 packages (8 1/2 ounces each) corn muffin mix (plus ingredients to make muffins)
- 2 poblano peppers, roasted
- 1/2 cup (1 stick) butter or margarine
- 1 cup chopped onion
- 1 cup chopped celery
- 1 red bell pepper, diced
- 2 garlic cloves, pressed
- 1/2 teaspoon each dried thyme, coarsely ground black pepper and salt
- 1 can (14-14 1/2 ounces) chicken broth
- 1 1/2 cups frozen corn kernels
- 4 ounces chorizo sausage, cooked and well drained
Preheat oven to 375°F. Lightly spray Large Bar Pan with canola oil using Kitchen Spritzer. Prepare muffin mixes according to package directions for muffins; pour batter into pan. Bake 25-28 minutes or until deep golden brown; cool completely and cut into 1-inch cubes.
Place poblano peppers on a broiler pan. Broil 3-4 inches from heat, 8-10 minutes or until completely charred on all sides, turning occasionally. Remove from broiler. Place peppers in Stainless (2-qt.) Mixing Bowl and cover; let stand until cool enough to handle. Remove and discard skin and seeds and coarsely chop.
Melt butter in (12-in.) Skillet over medium heat. Add onion, celery, red bell pepper, garlic pressed with Garlic Press and seasonings. Cook 3-4 minutes or until onion is tender, stirring occasionally. Add poblano peppers, broth and corn; bring to a boil. Remove skillet from heat; add cornbread cubes and chorizo to skillet and mix until moistened.
Spoon stuffing into Oval Baker. Bake 20-25 minutes or until stuffing is golden brown and heated through.
- 12 servings of 1/2 cup
Nutrients per serving:
Calories 320, Total Fat 16 g, Saturated Fat 8 g, Cholesterol 65 mg, Carbohydrate 19 g, Protein 7 g, Sodium 440 mg, Fiber 3 g
U.S. Diabetic exchanges per serving:
1 starch, 1 high-fat meat, 3 fat (1 carb)