- 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
- 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
How to Make It
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.