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Chorizo-and-Cornbread Dressing

Photo: Hector Sanchez; Styling: Buffy Hargett Miller

 

Hands-on time 45 mins
Total time 1 hr, 20 mins
Yield

Makes 6 to 8 servings

"There are two things you'll always find at the Summers' family Thanksgiving table: Julia Child's iconic Cornbread Sausage Stuffing and lively table conversation. A few years ago, I started amping up the spice in Julia's stuffing by adding jalapeño and using chorizo sausage. As the years progressed, I noticed the spicier the stuffing, the livelier the conversation." —Libbie Summers, stylist and author of Sweet & Vicious

Ingredients

  • 4 bacon slices, chopped
  • 1 pound Mexican chorizo sausage, casings removed
  • 2 cups chopped celery
  • 2 cups chopped sweet onion
  • 1 jalapeño 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
  • 2 large eggs, lightly beaten

How to Make It

  1. 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.

  2. Cook sausage in hot drippings, stirring often, 6 minutes or until no longer pink. Place sausage and bacon in a large bowl. Sauté celery, onion, and jalapeño in hot drippings 10 minutes. Add garlic; sauté 2 minutes. Stir celery mixture into sausage mixture.

  3. 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.