A flavorful version of the holidy classic, made interesting by the use of several ingredients from Mexican cuisine.
Preheat your oven to 350F/ 175C. Remove and discard the stem from the ancho chile. Cut open the chile and remove and discard the seeds and large veins (or save seeds for another use). Tear the chile flesh into several pieces.
Meanwhile, place a medium- to large-sized skillet over medium heat. Squeeze the chorizo out of its casing into the skillet. Use a wooden spoon to break up the chorizo. Allow it to fry for about 10 minutes, stirring occasionally and breaking up lumps as you go,, until the chorizo is cooked and just starts to brown.
For stuffing the bird: Spoon the mixture loosely into the cavity of the chicken, turkey, or goose. Roast the bird, then let it rest for about 20 minutes before removing stuffing and carving bird. Make sure the stuffing has reached an internal temperature of at least 160F / 70C before consuming it to be sure that harmful bacteria have been eliminated.
Note: If not all the mixture fits inside the bird, spoon the excess into a small greased baking dish and bake as indicated below.
To bake outside the bird (as “dressing”): Pour the mixture into a greased 9x12-inch (23x30 cm) baking dish. Cover with aluminum foil and bake for about 30 minutes, until well heated throughout.
Tips and Notes on Ingredients
Ancho Chile and Chorizo Corn Bread Stuffing https://comboplate.net/ancho-chile-and-chorizo-cornbread-stuffing/