Cornbread-Chorizo Dressing
Ingredients
- 1 pound Mexican-style firm, fresh chorizo sausage (see notes), casings removed ⓘ
- 1/2 cup (1/4 lb.) butter ⓘ
- 1 red onion (8 oz.), peeled and chopped ⓘ
- 1/2 cup chopped celery ⓘ
- 1/2 cup chopped carrot ⓘ
- 6 cloves garlic, peeled and minced ⓘ
- 1/4 cup chopped fresh cilantro ⓘ
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh oregano ⓘ
- 1 tablespoon chopped fresh sage leaves ⓘ
- About 2 1/2 cups reduced-sodium chicken broth, divided ⓘ
- 12 cups 3/4-inch cubes cornbread (see notes) ⓘ
- Salt and fresh-ground pepper ⓘ
Instructions
- In a 10- to 12-inch frying pan over medium heat, stir chorizo until crumbly and browned (leave some large chunks), about 5 minutes. Transfer to paper towels to drain.
- Return pan to medium-high heat and add butter. When melted, add onion, celery, carrot, and garlic. Stir until vegetables are lightly browned, about 10 minutes. Add cilantro, thyme, oregano, and sage; stir until fragrant, 1 minute. Add chorizo and 2 cups chicken broth and cook just until boiling. Remove from heat.
- In a large bowl, combine cornbread cubes and vegetable-chorizo mixture. Stir until evenly moistened, seasoning to taste with salt and pepper. If mixture is too dry for your liking, moisten with additional 1/2 cup chicken broth. Spoon into a 9- by 13-inch baking dish.
- Cover and bake in a 450° oven for 10 minutes; uncover and continue to bake until top is browned and dressing is heated through, 10 to 15 minutes longer. Serve hot.
Nutrition & Diet Analysis (per serving)
709
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).