Southwest Poblano and Chorizo Cornbread Stuffing

Preheat broiler.

Roast chiles on a broiler pan about 2 inches from heat, turning with tongs, until skins are blackened all over, 10 to 15 minutes. Immediately transfer to a bowl and let stand, covered tightly, 10 minutes. When chiles are cool, peel or rub off skin. Discard stems, seeds and veins, then coarsely chop and transfer to a bowl.

Preheat oven to 350F with racks in upper and lower thirds of oven. Butter a 4-quart baking dish (15 by 10 inches).

Bake crumbled cornbread in 2 large shallow baking pans, switching positions of pans halfway through baking, until dry and beginning to brown, about 20 minutes. Transfer to a very large bowl.

Meanwhile, heat 3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until hot, then cook half of sausage, stirring and breaking up lumps, until browned, about 3 minutes. Transfer sausage with a slotted spoon to bowl with poblanos and brown remaining sausage in same manner. Add remaining tablespoon oil along with onion and celery to skillet and cook over medium heat, stirring, until beginning to brown, 8 to 10 minutes. Add garlic and oregano and cook, stirring, 1 minute. Add stock, tomatoes with juice, salt, and pepper and simmer, stirring occasionally, 15 minutes. Stir in sausage and poblanos, then transfer to cornbread with all but 1 cup cheese and stir to combine.

Transfer stuffing to baking dish and sprinkle with remaining cheese, then bake in upper third of oven until top is browned, 20 to 25 minutes.

NOTE:
These stuffings are intended to be baked independently from the Thanksgiving turkey. If you decide to cook your stuffing inside the turkey, please make sure it comes to 165F to prevent foodborne illness.

Make ahead: Cornbread can be made 3 days ahead and kept at room temperature, covered loosely. Stuffing can be prepared 2 days ahead, without cheese sprinkled on top, and chilled (covered once cooled). Drizzle with 1/2 cup water, then sprinkle with 1 cup cheese and bake.