Occasionally I get opportunities to write sponsored posts about products or services. When I feel like the product might be something that you readers would enjoy, I pass them along in Saturday posts that I call Sponsored Saturdays. The ultimate goal with these sponsored posts is to introduce new products and be able to do cool giveaways either with the company that is being sponsored or with revenue from the sponsored posts. This sponsorship today is brought to you by Mrs. Cubbison's who we have partnered with for this promotion. You can find their Facebook page with coupons and some fabulous stuffing recipes here. They also have a YouTube channel with tips and tricks here, and if you are a Pinterest addict like me you can follow them on Pinterest here.
What is your favorite part of Thanksgiving dinner?
The food that you couldn't go without?
If you said stuffing, you and I are on the same page. You are also in good company. Stuffing is just behind turkey as America's favorite Thanksgiving food. Stuffing recipes are also the most likely Thanksgiving recipes to be passed down between generations.
Want another fun fact about stuffing? In the South you are more likely to call it dressing. This explains my saddest Thanksgiving as a child, which was when my aunt asked if I wanted dressing and I refused because I hadn't even taken any green salad. I spent the rest of the dinner looking forlornly at the stuffing bowl and wishing I had some on my plate. (BTW - All these random stuffing facts are courtesy of a survey on www.thanksgivingtips.com. You can find the survey here if you'd like to wow your friends and family with your knowledge of American culture.)
I've lived away from my immediate family for all my adult life so I've gotten to spend Thanksgiving with different extended family and friends. Since stuffing is my favorite part of Thanksgiving, somewhere along the way I learned to make my favorite kind of stuffing to bring to Thanksgiving gatherings. This recipe I'm sharing today is a variation of that recipe. Since we love Mexican and Southwestern food in my family, I gave it a spicy twist using chorizo sausage and chipotle chiles in a cornbread stuffing. I added hominy to increase the corn flavor and poblano peppers because I love how they taste. The finished stuffing is a fun change from the regular celery/onion/sausage stuffings and easy to make because I used a pre-seasoned cornbread stuffing mix for the base. This would be a great stuffing to make if you were looking to mix things up a bit at your Thanksgiving dinner or to have an excuse to make stuffing any other day of the year.
Chipotle Chorizo Cornbread StuffingPublished 11/10/2012
- 3/4 lb chorizo sausage
- 1/2 cup unsalted butter, melted
- 1 medium onion, chopped (about 1 cup)
- 2 poblano peppers, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) golden hominy, drained
- 2 tablespoons canned chipotle peppers in adobo sauce, chopped
- 1 1/2-2 1/2 cups low sodium chicken broth
- 1 6 oz package seasoned cornbread stuffing
- 2 cups unseasoned dry bread cubes (found by the seasoned stuffings or in the bakery section if you don't want to bake your own)
- Preheat oven to 350 degrees F.
- Place chorizo in a 12 inch non-stick skillet over medium heat and cook until no longer raw, about 5 minutes; stir in butter, onion, garlic, poblanos and hominy; cook until tender.
- In a large mixing bowl combine chipotle peppers and 1 1/2 cups broth. Add chorizo vegetable mixture, cornbread stuffing and plain stuffing; blend lightly. Add additional broth to get stuffing to desired texture. (This amount will vary based on your tastes and how dry your unseasoned bread cubes are.)
- Place stuffing in a greased 9x13 baking dish, covered, and bake on middle rack for 30 minutes. Remove cover and bake for an additional 10 minutes for a crisper top.
Prep Time:15 minutes
Cook time:40 minutes