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Cornbread, Chorizo, Poblano Stuffing

Katie Morris of Katie at the Kitchen Door
  • 150 minutes
  • Serves 8

INGREDIENTS

3/4 lb

Chorizo sausage, fresh

1

Onion, large

1 tbsp

Oregano, fresh

3

Poblano peppers

1 tbsp

Sage, fresh

2

Eggs

1 1/2 cups

Chicken stock

2 tbsp

Olive oil

4 tbsp

Butter

One 9×13 inch pan of day-old prepared cornbread, cut into cubes