Cornbread-Chorizo Dressing

Lisa Romerein

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

Yield: MAKES: 16 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 376
  • Calories from fat: 53%
  • Protein: 12g
  • Fat: 22g
  • Saturated fat: 9.3g
  • Carbohydrate: 31g
  • Fiber: 1.8g
  • Sodium: 959mg
  • Cholesterol: 76mg

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. 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. 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. 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. 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.
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