BlueBoho

Thanksgiving, a time for tradition and togetherness, often features a lineup of classic dishes that we eagerly anticipate year after year. While we cherish the familiarity of roasted turkey, creamy mashed potatoes, and cranberry sauce, there’s something truly exciting about introducing a new and vibrant flavor to the table. Enter Southwest-Inspired Stuffing, a delightful twist on the predictable Thanksgiving side dish.

Imagine the rich, sweet and savory aroma of cornbread and brioche coming together with the bold, zesty flavors of chorizo and a medley of Southwestern herbs and spices. This stuffing is a culinary journey that takes you from the comfort of tradition to the exhilaration of a fresh and unexpected taste experience.

The cornbread and brioche provide a perfect balance between crumbly and soft, while the chorizo infuses each bite with savory goodness. It’s a side dish that manages to capture the essence of Cowboy cuisine and deliver it to your Thanksgiving feast.

In this recipe, we’ll guide you through the steps to create this delicious twist on a classic Thanksgiving side dish. Whether you’re looking to add a little extra flair to your holiday table or introduce your loved ones to a new flavor adventure, Southwest-Inspired Stuffing is the perfect way to elevate your Thanksgiving dinner to a whole new level.

Ingredients:

1 Box Prepared Corb bread (any brand)

1 loaf of brioche bread cut into cubes (may also use 1 pack Hawaiian sweet rolls)

1 small waxy potato diced

1 cup of cooked chorizo

1 rib of celery, diced small

1/2 cup of carrots diced small

4 or more cloves of garlic minced

1 onion diced small

1-3 Jalapenos Diced small (optional)

1 Diced Red bell pepper

1 cup chicken stock

4 tablespoons butter

1 bunch minced cilantro

salt and pepper to taste

Directions:

1 Preheat over to 350 F (180 C)

2. Brown chorizo in a cast iron pan until fat is rendered and chorizo is cooked through. Remove Chorizo from pan and Discard half the fat.

3. Cook potatoes, onion, carrot, garlic, celery, bell pepper and optional jalapenos in the same pan using the chorizo fat until soft. Set aside and turn off the stove.

4. Place cubed cornbread and Brioche on a sheet tray and toast in the oven until golden brown.

5. Mix veggies and chorizo in a large mixing bowl and mix, then add in toasted corn bread and brioche. Add stock incrementally until mixture is moist but not wet. Place stuffing back in cast iron pan or baking dish and bake for 15 minutes

6. Garnish with cilantro and serve (I didn’t have cilantro so I used parsley which is a fine substitute but if you’re going for true southwest vibes, cilantro is best!