Cornbread-Chorizo Dressing
Lisa Romerein
Yields MAKES: 16 servings

Sean Yontz, chef-owner of El Diablo restaurant in Denver, gave us this recipe, which has become one of our most requested.

How to Make It

Step 1
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.

Step 2
2

Return pan to medium-high heat and add butter. When melted, add onion, celery, carrot, and garlic. Stir until vegetables are lightly browned, about 10 minutes. Add cilantro, thyme, oregano, and sage; stir until fragrant, 1 minute. Add chorizo and 2 cups chicken broth and cook just until boiling. Remove from heat.

Step 3
3

In a large bowl, combine cornbread cubes and vegetable-chorizo mixture. Stir until evenly moistened, seasoning to taste with salt and pepper. If mixture is too dry for your liking, moisten with additional 1/2 cup chicken broth. Spoon into a 9- by 13-inch baking dish.

Step 4
4

Cover and bake in a 450° oven for 10 minutes; uncover and continue to bake until top is browned and dressing is heated through, 10 to 15 minutes longer. Serve hot.

Ingredients

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

Directions

Step 1
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.

Step 2
2

Return pan to medium-high heat and add butter. When melted, add onion, celery, carrot, and garlic. Stir until vegetables are lightly browned, about 10 minutes. Add cilantro, thyme, oregano, and sage; stir until fragrant, 1 minute. Add chorizo and 2 cups chicken broth and cook just until boiling. Remove from heat.

Step 3
3

In a large bowl, combine cornbread cubes and vegetable-chorizo mixture. Stir until evenly moistened, seasoning to taste with salt and pepper. If mixture is too dry for your liking, moisten with additional 1/2 cup chicken broth. Spoon into a 9- by 13-inch baking dish.

Step 4
4

Cover and bake in a 450° oven for 10 minutes; uncover and continue to bake until top is browned and dressing is heated through, 10 to 15 minutes longer. Serve hot.

Cornbread-Chorizo Dressing

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