Cornbread-Chorizo Dressing

Cornbread-Chorizo Dressing Recipe
Lisa Romerein
Sean Yontz, chef-owner of El Diablo restaurant in Denver, gave us this recipe, which has become one of our most requested.
4

Worthy of a special occasion

Yield:

MAKES: 16 servings

Recipe from

Sunset

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

Ingredients

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

Preparation

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.

Note:

November 2008
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