Cornbread-Chorizo Dressing

Cornbread-Chorizo DressingRecipe
Lisa Romerein

Sean Yontz, chef-owner of El Diablo restaurant in Denver, gave us this recipe, which has become one of our most requested.

MAKES: 16 servings


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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


1. 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.

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 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.

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 1/2 cup chicken broth. Spoon into a 9- by 13-inch baking dish.

4. 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.

Created date

December 2004

Nutritional Information

Calories 376
Caloriesfromfat 53 %
Protein 12 g
Fat 22 g
Satfat 9.3 g
Carbohydrate 31 g
Fiber 1.8 g
Sodium 959 mg
Cholesterol 76 mg