Chorizo Stuffing

Directions

1. Preheat your Blackstone griddle to medium heat. Finely dice the onion, celery, and Anaheim peppers.

2. Remove the chorizo from its casing, if necessary, and place it on the griddle. Break it into crumbles with a spatula and cook, stirring occasionally, until fully cooked.

3. While the chorizo cooks, lightly grease another section of the griddle. Add the diced onion, celery, and Anaheim peppers. Season with Blackstone Garlic Butter Seasoning and cook, stirring occasionally, until the onion is translucent and the vegetables are tender but still slightly crisp. If using fresh garlic, add it during the last minute of cooking.

4. Combine the cooked chorizo and vegetables on the griddle, mixing until evenly incorporated. Transfer the mixture to a clean bowl or tray and set aside.

5. Place a large cast-iron skillet on the Blackstone griddle over medium heat. Prepare both boxes of stuffing mix in the skillet, following the package directions for the amount of water and butter needed.

6. Add the cooked chorizo and vegetable mixture to the stuffing. Gently fold everything together until evenly combined.

7. Cover the skillet tightly with aluminum foil and reduce the heat to medium-low. Cook for approximately 5 minutes, or until the liquid is absorbed and the stuffing is tender. Keep the heat low enough to prevent the bottom from scorching.

8. Carefully remove the foil and fluff the stuffing with a fork. Garnish with sliced Anaheim peppers and serve warm alongside your Thanksgiving turkey.