Roasted Poblano and Chorizo Stuffing

Roasted poblanos and chorizo elevate your Thanksgiving stuffing with a an unexpected, savory
twist. The only downside to this stuffing is there are never any leftovers.

Ingredients

1 12oz. bag of unseasoned cubed stuffing
4 tbsp. vegan butter
1 cup onion, diced
1 cup celery, diced
½ cup carrots, diced
4 medium sized roasted tomatillos
½ cup roasted poblano peppers, diced
¼ cup sliced water chestnuts
¼ cup pepitas, roasted
1 tbsp. salt
1 tbsp. mexican oregano
1 tsp. cumin
½ tsp. chipotle powder
1½ tsp. cayenne powder (use more/less to adjust heat)
1 tbsp. ancho chile powder
½ tsp. black pepper
2 cups vegetable broth
8 oz. vegan chorizo

Instructions

1. Crumble and cook the chorizo. Set aside and let cool.
2. In a large pot, melt the butter over medium heat.
3. Add onion, celery, and carrots. Sauté until the vegetables start to soften, about 10 minutes.
4. Stir in the tomatillos, poblanos, water chestnuts, and pepitas.
5. Add the chorizo seasoning, and sauté until fragrant (about 30 seconds).
6. Add the vegetable broth and bring to a boil.
7. Remove from heat and stir in stuffing until completely moistened (add more broth if needed).
8. Cover and let rest for 10 minutes, or until stuffing has softened.
9. Remove cover, stir in cooked chorizo, and serve. If desired, place in a greased 9″x13″ baking pan, and bake covered for 20-30 minutes in a 350º oven.