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 ...
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