Chorizo-And-Cornbread Dressing
Ingredients
- 4 bacon slices, chopped ⓘ
- 1 pound Mexican chorizo sausage, casings removed ⓘ
- 2 cups chopped celery ⓘ
- 2 cups chopped sweet onion ⓘ
- 1 jalapeno pepper, seeded and chopped ⓘ
- 2 garlic cloves, minced ⓘ
- 5 cups 1/2-inch cornbread cubes, toasted ⓘ
- 2 cups cubed French bread ⓘ
- 2 cups unsalted chicken stock (such as Swanson) ⓘ
- 1/2 cup chopped fresh flat-leaf parsley ⓘ
- 1/2 cup butter, melted ⓘ
- 2 tablespoons chopped cilantro ⓘ
Instructions
- Preheat oven to 350°. Cook bacon in a skillet over medium heat, stirring occasionally, 10 minutes or until crisp. Remove bacon; drain. Reserve drippings in skillet.
- Cook sausage in hot drippings, stirring often, 6 minutes or until no longer pink. Place sausage and bacon in a large bowl. Saute celery, onion, and jalapeno in hot drippings 10 minutes. Add garlic; saute 2 minutes. Stir celery mixture into sausage mixture.
- Gently stir cornbread and next 6 ingredients into sausage mixture. Season with salt and pepper. Spoon into a 13- x 9-inch baking dish coated with cooking spray. Bake at 350° for 35 minutes or until golden.
Nutrition & Diet Analysis (per serving)
903
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).