I have made this incredible cornbread dressing for several years. My family now begs for it days before I make my decision about what to cook for sides for Thanksgiving. I make a big batch and watch it go over a few days. So worth the effort.
Southwest Cornbread and Chorizo Dressing
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2 Hours, 30 Minutes
- Calories: 464
- Calories from fat: 48%
- Protein: 16g
- Fat: 25g
- Saturated fat: 10g
- Carbohydrate: 43g
- Fiber: 3.2g
- Sodium: 853mg
- Cholesterol: 117mg
- 1 butternut squash (1 1/4 to 1 1/2 lb.)
- 2 tablespoons firmly packed dark brown sugar
- 1 onion (6 oz.)
- 1 red bell pepper (8 oz.)
- 1 fresh fennel head (9 oz.)
- 1 pound mushrooms
- 1 pound chorizo sausage (see notes)
- 1/4 cup (1/8 lb.) unsalted butter
- 1/2 cup chopped fresh cilantro
- 1 tablespoon chopped fresh sage leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 large eggs
- 1 cup fat-skimmed chicken broth
- Cornbread (recipe follows)
- 1. Peel and seed squash. Cut into 1-inch chunks; you should have about 3 cups. In a 3- to 4-quart pan over high heat, combine 1/2 cup water with brown sugar and the squash. Bring to a boil, cover, reduce heat to medium, and cook, stirring once, until squash is almost tender when pierced, 8 to 10 minutes. Uncover and cook, occasionally stirring gently, until most of the water is evaporated, 3 to 5 minutes longer. Remove from heat and let cool.
- 2. Peel and chop onion. Rinse, stem, seed, and chop bell pepper. Rinse fennel and trim off and discard base of head and tough stalks. Chop enough fennel to make about 1 cup. Rinse mushrooms and slice 1/4 inch thick.
- 3. Squeeze sausage from casings and break into chunks into a 12-inch frying pan or 5- to 6-quart pan over medium-high heat; stir often until lightly browned and crumbly, 7 to 10 minutes. Pour sausage into a wire strainer to drain; discard fat.
- 4. Preheat oven to 350°. Add butter to unwashed pan over medium-high heat; when melted, add onion, bell pepper, and fennel and stir often until vegetables begin to soften, 7 to 8 minutes. Add mushrooms and stir until limp, about 3 minutes. Remove from heat and stir in sausage, cilantro, sage, and thyme. Add squash.
- 5. In a large bowl, whisk together eggs and broth. Break cornbread into 1/2-inch chunks and drop into bowl. Add sausage mixture and stir gently to combine. Scrape dressing into a buttered 9- by 13-inch baking dish and cover with foil.
- 6. Bake until hot in the center, 40 to 50 minutes. Uncover and bake until top is crisp and golden brown, 10 to 15 minutes longer.
- Cornbread: Preheat oven to 400°. In a bowl, mix 2 boxes (8 1/2 oz. each) corn muffin mix, 3/4 cup milk, and 2 large eggs until blended but still slightly lumpy. Pour batter into a buttered 9- by 13-inch baking pan. Bake until top is golden brown, 15 to 20 minutes. Let cornbread cool in pan on a rack.
Choose lean chorizo in natural casings or, if available, in bulk without casings. You can prepare the dressing through step 4 up to 1 day ahead; cover and chill chorizo mixture, and store cornbread airtight at room temperature. Before continuing with step 5, let chorizo mixture stand at room temperature about 30 minutes.
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