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Cornbread-Chorizo Dressing

Lisa Romerein

MAKES: 16 servings

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


  • 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

Nutrition 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

How to Make It

  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.