We’re eating Mexican chorizo cornbread stuffing filled with sweet white corn kernels, roasted poblano & jalapeno peppers, cilantro and roasted garlic.
You can’t have a holiday meal without the stuffing (or dressing depending on your semantics of choice)! At least that’s my opinion. Since I wanted to play with the Mexican theme and I knew I had the frozen mole I made earlier this year, what I really wanted to do was create a cornbread dressing that, when eaten with the turkey and the mole, would remind you of a tamale. It utterly delighted me when Justin said (without me prompting!) that it reminded him of tamales! YAY! Success! The chorizo cornbread is great without the mole since it’s choked full of delicious chorizo and fresh corn but if you’ve already gone through the trouble of making the mole you should definitely try them together.
As a side note – I have to admit to eat T & I eating a little slice of the cornbread when it was fresh out of the oven the night before so maybe to keep it legit you should “sample” a small slice of bread when it’s still warm and delicious. 😉