Cornbread-Chorizo Dressing

Ingredients

• 1 pound Mexican-style firm, fresh chorizo sausage (see notes), casings removed
• ½ cup (1/4 lb.) butter
• 12 cups 3/4-inch cubes cornbread (see notes)
• 1 tablespoon chopped fresh thyme
• About 2 ½ cups reduced-sodium chicken broth, divided
• 6 cloves garlic, peeled and minced
• 1 tablespoon chopped fresh oregano
• + 6 more ingredients
• • 1 tablespoon chopped fresh sage leaves
  • 1 red onion (8 oz.), peeled and chopped
  • Salt and fresh-ground pepper
  • ½ cup chopped celery
  • ½ cup chopped carrot
  • ¼ cup chopped fresh cilantro

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 ...

View full recipe at My Recipes