Southwest Cornbread and Chorizo Dressing

Southwest Cornbread and Chorizo Dressing
Photo by Monica Buck

Ingredients

  • 1 tablespoon chopped fresh thyme leaves
  • 1 cup fat-skimmed chicken broth
  • 2 tablespoons firmly packed dark brown sugar
  • 1 red bell pepper (8 oz.)
  • ¼ cup (1/8 lb.) unsalted butter
  • 2 large eggs
  • 1 butternut squash (1 1/4 to 1 1/2 lb.)
  • + 7 more ingredients
    • 1 fresh fennel head (9 oz.)
    • ½ cup chopped fresh cilantro
    • 1 pound mushrooms
    • 1 pound chorizo sausage (see notes)
    • 1 tablespoon chopped fresh sage leaves
    • 1 onion (6 oz.)
    • 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 ...

View full recipe at My Recipes

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