Stuffing with Chorizo and Poblanos: A Bold Twist on Classic Holiday Sides

Blend of savory heat and fresh herbs delivers bold, balanced flavor for every gathering.

By Medha deb

Created on Sep 17, 2025

Blend of savory heat and fresh herbs delivers bold, balanced flavor for every gathering.

Stuffing with Chorizo and Poblanos

Stuffing is a beloved holiday side dish, but you can take it to new heights by introducing chorizo sausage and poblano peppers. This flavorful combination infuses the classic bread-based casserole with smoky spice, savory herbs, and a hint of heat, making it a standout addition to any festive meal.

Why This Stuffing Recipe Stands Out

Deep savory flavor from crumbled chorizo sausage
Roasted poblano peppers for a gentle kick and depth
Fresh herbs to brighten and balance
Traditional bread base, but elevated with luxurious add-ins
Ideal for Thanksgiving, Christmas, or any family gathering

Ingredients for Chorizo and Poblano Stuffing

For best results, use high-quality bread and fresh produce. Here’s what you’ll need:

Ingredient	Amount
Salted butter, divided	6 tablespoons
Italian bread loaf, cut into 1-inch cubes	1 pound
Fresh chorizo sausage, casings removed	1 pound
Celery, diced	4 stalks
Poblano chile peppers, seeded and diced	1 large or 2 small
Onion, diced	1
Fresh oregano, chopped	2 tablespoons
Fresh rosemary, chopped	2 tablespoons
Fresh thyme, chopped	2 tablespoons
Kosher salt	1 teaspoon
Garlic cloves, minced	2
Low-sodium chicken broth	4 cups

Step-By-Step Directions

Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with 1 tablespoon of butter.
Step 2: Toast the bread cubes: Spread the cubed bread on a baking sheet in a single layer. Bake until just dried out but not browned (10–15 minutes). Let cool.
Step 3: Brown the chorizo: In a large skillet over medium-high heat, melt 1 tablespoon butter. Add the chorizo, breaking it up with a spoon, and cook until browned and cooked through (about 6 minutes).
Step 4: Sauté the vegetables: Add diced celery, poblano, and onion to the skillet with the chorizo. Cook until softened and just starting to brown (6–8 minutes). Stir in oregano, rosemary, thyme, salt, and minced garlic. Cook, stirring, for 1 minute.
Step 5: Combine with bread: Transfer the chorizo-vegetable mixture to a large bowl. Add the toasted bread cubes. Gently toss to distribute the ingredients evenly.
Step 6: Make the broth mixture: Pour chicken broth into the skillet and bring just to a simmer over medium heat (about 3 minutes). Remove from heat. Gradually ladle the hot broth over the bread mixture, tossing as you go, until the bread is moistened but not soggy. The mixture should hold together when pressed but not be drenched.
Step 7: Prepare for baking: Transfer the stuffing mixture to the greased baking dish. Dice the remaining 4 tablespoons of butter and dot over the top.
Step 8: Bake: Place in the oven and bake until the top and edges turn golden and begin to crisp (30–35 minutes). Serve hot.

Tips for Perfect Chorizo and Poblano Stuffing

Use day-old or slightly stale bread for the best texture. Fresh bread can become mushy when mixed with broth.
Toasting the bread cubes before assembling ensures a stuffing that holds up well during baking.
Select fresh chorizo (either Mexican or Spanish, as preferred). Be sure to remove the casing and break up the meat so it cooks evenly.
Control the heat level by selecting mild or spicy chorizo, and adjust the number of poblano peppers to your preference.
Don’t over-saturate the mixture when adding broth—aim for moist, not soggy.
Let the stuffing rest a few minutes before serving so it sets beautifully and slices neatly.

Pairings and Serving Suggestions

This stuffing pairs beautifully with roasted turkey, chicken, or pork.
Serve alongside classic holiday dishes like mashed potatoes, cranberry sauce, and roasted vegetables for a well-rounded plate.
A light, herb-infused gravy can be drizzled on top for extra moisture and flavor.

Make-Ahead and Storage Guidelines

To prepare ahead, assemble the stuffing up to the baking stage, cover tightly, and refrigerate overnight. Bake just before serving.
Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven, covered, at 350°F until warmed through. For crispier edges, uncover for the last few minutes of reheating.

Frequently Asked Questions (FAQs)

What type of chorizo is best for this recipe?

Fresh Mexican chorizo works best because it crumbles and combines well with the bread and vegetables. Spanish dry-cured chorizo is firmer, so if using, dice it finely instead of crumbling.

Can I use another type of bread?

Yes. While Italian bread is recommended for its texture and mild flavor, you can use French bread, sourdough, or even sturdy white sandwich bread. Day-old is best for absorbing broth without getting mushy.

Is this stuffing spicy?

It has gentle heat from poblano peppers and chorizo. Poblanos are typically mild; for spicier stuffing, add a diced jalapeño or use hot chorizo. Remove seeds from all chiles to control the spice level.

Can I make this stuffing vegetarian?

Yes. Omit the chorizo and increase the sauteed vegetables (try adding mushrooms for added umami). Replace chicken broth with vegetable broth for a flavorful vegetarian option.

Should I stuff my turkey with this mixture?

For food safety and texture reasons, it’s best to bake this stuffing separately as a casserole. Baking it in the oven allows the top to get golden and crisp while keeping the interior moist.

Variations and Customizations

Herb swaps: Use sage or parsley for a different aromatic profile.
Add-ins: Try chopped apples, roasted corn, or toasted pecans for extra crunch and flavor contrast.
Cheese boost: Sprinkle shredded cheddar, Monterey Jack, or cotija cheese on top for a creamy finish.
Gluten-free option: Substitute with your favorite gluten-free bread; ensure it’s sturdy and slightly dry.

Nutrition and Dietary Info

Serving size: 1 generous scoop
Serves: 8-10 as a side dish
Main allergens: Gluten (from bread); dairy (from butter)
Can be adapted for dairy-free and gluten-free diets with simple swaps

Storage & Leftover Ideas

Leftover stuffing makes a flavorful base for brunch–try it topped with a fried egg or folded into breakfast burritos.
Stir into soups for a hearty thickener, or combine with sautéed greens for a quick, savory hash.

Expert Tips for Best Results

Dice vegetables uniformly for even texture and cooking.
Monitor moisture as you add broth; the key is balance.
For a more pronounced smoky note, roast the poblano peppers over an open flame before dicing.
Let the stuffing cool slightly before serving for better slicing and flavor development.

Summary Table: Key Ingredients & Functions

Ingredient	Purpose
Chorizo	Savory, spicy, meaty base
Poblano peppers	Mild heat and earthiness
Bread cubes	Structure, absorb sauce and flavor
Onions, celery	Savory aromatics
Herbs	Freshness and fragrance
Chicken broth	Moisture and richness
Butter	Flavor, crisp topping

Further Frequently Asked Questions

Q: Can this recipe be doubled for a crowd?

A: Absolutely. Double all ingredients and bake in two separate 9×13-inch pans for even cooking.

Q: What other proteins work well?

A: Ground turkey, mild Italian sausage, or even seasoned tofu can be substituted for the chorizo in this recipe.

Final Thoughts

Chorizo and poblano stuffing brings a bold twist to a classic side dish—perfect for those seeking new flavors at their holiday table. Enjoy layers of savory, herbal, and subtly spicy notes in every bite, and don’t hesitate to customize this recipe to suit your celebration and taste buds.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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