CORNBREAD-CHORIZO DRESSING

CORNBREAD-CHORIZO DRESSING image

Yield 8-10 servings

Number Of Ingredients 10

Previous Next

8 ounces 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 each chopped celery and carrot
6 cloves garlic, peeled and minced
1 T. chopped fresh cilantro
1 Tsp. each chopped fresh thyme, oregano, and sage leaves
About 1/2 cup fat skimmed chicken broth.
12 cups 3/4-inch cubes cornbread (see notes)
Salt and fresh-ground pepper

Steps:

1. In a 10 to 12" frying pan over medium heat, stir chorizo until crumbly and browned, about 5 minutes. Transfer to paper towels to drain. 2. 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 min. Add cilantro, thyme, oregano, and sage; stir until fragrant, 1 min. Add chorizo and 1/2 cup chicken broth and stir just until boiling. Remove from heat. 3. 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 chicken broth. Spoon into a 9 by 13" baking dish. 4. Cover and bake in a 450 F oven for 10 min.; uncover and continue to bake until top is browned and dressing is heated through, 5 to 10 min. longer. Serve hot.