Cornbread-Chorizo Dressing

Cornbread-Chorizo Dressing
Photo by Lisa Romerein

Ingredients

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

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

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